German Beef Rouladen

Rouladen is a dish of meat, in this case beef sirloin, covered in bacon, dredged in herb and spice flour mixture, braised for a couple of hours and served up with a horseradish Dijon mustard.
Directions for: German Beef Rouladen

Ingredients

Rouladen

lb(s) bacon, chopped

3 lb(s) top sirloin (inside round, top sirloin or outside flat)

5 medium kosher dill pickles, cut into spears (1 1/4 cups)

1 small Spanish onion, finely chopped

cup fresh chopped dill weed

Dredge

1 cup flour

2 Tbsp paprika

1 Tbsp garlic powder

1 Tbsp dried rosemary

Basil

Salt and pepper

Braising Liquid

2 Tbsp cooking oil

1 cup dry red wine

2 Tbsp butter

4 cups beef stock

1 Tbsp Worcestershire sauce

2 bay leaves

1 Tbsp cornstarch

Horseradish Dijon Sauce

1 Tbsp prepared horseradish

4 Tbsp Dijon mustard

Directions

Rouladen

1. In a medium pan over medium heat, stir and cook bacon until it fat starts to render and bacon starts to crisp. Bacon should not be fully cooked when removed from heat.

2. Drain the rendered fat and set bacon aside to cool.

3. To prepare the beef, cut sirloin across the grain to 1/3-inch thick to form six (8-ounce) portions.

4. Using a mallet, beat portions down to one third of their original thickness.

5. Divide pickles, onions, dill weed, and reserved bacon evenly between the six portions. Arrange fillings along one edge of each of the six beef portions.

6. Rolling the closest edge around the filling and continue rolling to form a tight roll. Repeat with remaining portions until you have six beef rolls.

Dredge

1. To make a dredge for the rolls, stir together flour, paprika, garlic powder, rosemary, and a small pinch each of basil, salt, and pepper.

2. Roll the beef rolls in the flour dredge, to coat, being careful to keep the rolls intact.

Braising Liquid

1. To cook the rolls, heat 2 tablespoons of oil in a large pan over medium high heat. Add rolls to the pan seam-side down and sear for about 2 minutes, until dark brown.

2. Carefully rotate the beef rolls in the pan, searing each side for 2 minutes until all sides are browned; transfer seared rolls to a deep braising dish.

3. To deglaze the pan, stir dry red wine and butter into the hot pan, scraping the bottom of the pan to remove cooked-on pieces of beef.

4. Stir in beef stock, Worcestershire sauce, and bay leaves until combined, then transfer pan contents to the braising dish with the beef rolls.

5. Cover braising dish with a lid or metal foil and braise for 2 to 2 hours, or until beef is tender and juices run clear.

Horseradish Dijon Sauce

1. While the beef rolls braise, stir together horseradish and Dijon mustard to make the Horseradish Dijon sauce; set sauce aside until assembly.

2. Remove rolls from the braising dish using metal tongs and cover rolls with foil to keep warm.

3. Pour the braising liquid through a fine mesh sieve into a medium pot.

4. Heat braising liquid over medium heat for about 15 minutes, until liquid has reduced by about half.

5. To thicken the braising liquid, whisk together cornstarch and cup of cold water until combined.

6. Whisk the cornstarch mixture into the braising liquid and continue whisking over medium heat for 1 minute, until sauce thickens.

7. To serve, plate one beef roll per plate topped with a spoonful of sauce.

8. Drizzle reserved Horseradish Dijon over the beef rolls and serve with a side of braised red cabbage, potato dumplings, spaetzle, or mashed potatoes.