Beef Rouladen with Mustard, Bacon and Red Wine Gravy

Steps

1. Step 1

   Lay the beef slices on a board. If any are thicker than about 1/4 inch, cover with plastic wrap and pound them thin with a mallet or heavy pan. Season both sides with salt and pepper.

   10 min

   • 2 lb beef top round, cut into 8 thin slices about 1/4 inch thick
   • salt
   • black pepper
2. Step 2

   Spread each slice with about 1 1/2 teaspoons grainy mustard. Lay a slice of bacon down the middle, then a small handful of sliced onion and a quarter of pickle at the short end. Roll up tightly from the short end and secure with a toothpick or a loop of kitchen twine. Repeat with all 8.

   15 min

   • 1/4 cup grainy mustard
   • 8 slices bacon
   • 1 large onion
   • 4 large dill pickles
3. Step 3

   Heat the oil in a large Dutch oven over medium-high heat. Brown the rolls in two batches, turning, until deeply colored all over, about 6 minutes per batch. Move them to a plate.

   12 min

   • 2 tbsp vegetable oil
4. Step 4

   Lower the heat to medium. Add the carrot and chopped onion to the pot and cook until softened and lightly browned, about 5 minutes. Stir in the tomato paste and cook 1 minute more.

   6 min

   • 1 carrot
   • 1 small onion
   • 2 tbsp tomato paste
5. Step 5

   Pour in the red wine and scrape up the browned bits from the bottom. Let it bubble until reduced by about half, 4 to 5 minutes. Add the beef stock and bay leaf.

   5 min

   • 1 1/2 cups dry red wine
   • 2 cups beef stock
   • 1 bay leaf
6. Step 6

   Return the rolls to the pot along with any juices; the liquid should come about two-thirds up their sides. Bring to a bare simmer, cover, and cook gently until the beef is fork-tender, 1 1/2 hours. Turn the rolls once halfway through.

   1 hr 30 min, hands-off

7. Step 7

   Lift the rolls onto a plate and cover with foil. Fish out the bay leaf, then boil the liquid hard for 5 minutes to concentrate it. Mash the softened butter and flour together into a smooth paste, then whisk it in a little at a time; simmer 3 to 4 minutes until the gravy is glossy and coats a spoon. Taste and add salt and pepper.

   10 min

   • 2 tbsp butter
   • 2 tbsp all-purpose flour
8. Step 8

   While the gravy reduces, boil the egg noodles in salted water until tender, about 8 minutes. Drain and toss with the butter and parsley.

   10 min

   • 12 oz egg noodles
   • 3 tbsp butter
   • 2 tbsp fresh parsley
9. Step 9

   Pull out the toothpicks or twine, return the rolls to the gravy to warm through for 2 minutes, and serve over the buttered noodles with plenty of gravy spooned over.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026