Rinderrouladen
a Rouladen Recipe

Rinderrouladen - a rouladen recipe

• 4 slices top round, about 1 lb., (see hints below)
• 2 tbsp. paprika
• 3 tbsp. Dijon mustard
• 2 slices bacon, cut into strips
• 2 onions
• salt and pepper
• oil or butter for frying
• 3 carrots
• 1 celery rib, cubed
• 1 tbsp. tomato paste
• 1 cup beef broth or water (see hints below)

• Season beef slices with salt, paprika, and freshly ground pepper. Thinly spread Dijon mustard on top of each slice.
  
• Chop one onion. Cut one carrot into strips. Divide chopped onion, carrot strips, and bacon strips on one end of each roulade.
  
• Roll up slices (think 'burrito'), tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
  
• Heat butter (or oil), about 4 tbsp., in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
  
• Once all the rouladen are browned, remove to a plate. Remove most of the fat from pan.
• Slice remaining onion. Add to frypan. Add carrots and celery. Lightly brown vegetables. Add tomato paste.
• Add beef broth or water (and wine, see below), stir to scrape up brown bits from bottom of pan.
• Return rouladen to pan and bring to simmer. Cover and simmer for about 1 1/2 hours until tender.
• Remove rouladen and keep warm. Make gravy by either blending the cooking liquid with hand blender and thickening with about 1 - 2 tbsp. cornstarch dissolved in a bit of water. Or, sieve out vegetables and thicken. Or just thicken as is. Once cornstarch mixture is added, bring to simmer until thickened.
• Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to gravy.
  
• Remove skewers, picks, or thread to serve rouladen with their gravy.

• Have butcher cut beef top round into thin slices, about 3/8 inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about 1/8 to 1/4 inch thick. Be careful not to put holes in meat. The larger the roulade, the easier it is to roll up.
• Replace 1/2 cup of the water or broth with red wine.
• For the traditional rouladen recipe, check out German beef rouladen