Beef Rouladen Recipe (Instant Pot Pressure Cooker) ❤️

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Rouladen Recipe (Instant Pot Pressure Cooker) ❤️

Ingredients:

• 4 slices top round, about 1 lb (see hints below)
• 1 tsp paprika
• 1 tbsp Dijon mustard or German mustard
• 2 slices bacon, cut into strips
• 2 onions
• 2 pickles
• 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)

Instructions:

• Season beef slices with salt, paprika, and freshly ground pepper. Thinly spread mustard on top of each slice.
  
• Chop one onion. Cut one carrot into strips. Cut pickle in half lengthwise. Divide chopped onion, carrot strips, pickles, 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.
  
• Set Instant Pot (IP) to sauté. Once hot, add butter (or oil), about 4 tbsp. Brown rouladen well on all sides. 
  
• Once the rouladen are browned, remove to a plate. Remove most of the fat from IP.
• Slice remaining onion. Add to the IP. 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 IP.
• Return rouladen to IP. Seal pressure cooker and set to Manual for 20 minutes and use Natural Release. 
• Remove rouladen and keep warm. Set IP to sauté. 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. Alternatively, sieve out vegetables and thicken. Or just thicken as is. 
• 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 ⅜ inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about ⅛ to ¼ inch thick. Be careful not to put holes in meat. The larger the roulade, the easier it is to roll up.
• Replace ½ cup of the water or broth with red wine.
• For my traditional rouladen recipe, check out German Beef Rouladen.

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