Rouladen

🔥 Prep

• Pound the 4 pieces of beef to an even thickness of about ½ cm, season lightly with salt and pepper.
• Cut the 4 slices of bacon in half crosswise to yield 8 strips.
• Slice the 4 pickles lengthwise into thin strips.
• Peel and finely chop the 1 onion.
• Measure out 2 tbsp of mustard and 500 ml of beef broth, keeping them ready.

🔥 Cook

• 1. Lay each beef slice flat, spread ½ tbsp of mustard over the surface, then place one bacon strip, a few pickle strips, and a spoonful of chopped onion on top.
• 2. Roll the beef tightly around the filling and secure with a toothpick or kitchen twine.
• 3. Heat 2 tbsp of oil in a large Dutch oven over medium‑high heat and brown the roulades on all sides for 4‑5 minutes per side until golden.
• 4. Remove the roulades temporarily and add the chopped onion to the pot, sautéing for 2 minutes until translucent.
• 5. Pour in the 500 ml of beef broth, scraping up any browned bits from the bottom.
• 6. Return the roulades to the pot, bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour until the meat is tender.
• 7. Remove the roulades and keep warm; optionally thicken the sauce by simmering uncovered for 5 minutes on medium heat or stir in a slurry of 1 tsp flour mixed with 2 tbsp cold water.

🔥 Serve

• Arrange the roulades on a serving platter and spoon the rich gravy over them.
• Garnish with freshly chopped parsley, if desired.
• Serve hot alongside traditional German sides such as red cabbage, potato dumplings, or buttered egg noodles.