How I Make Amazing Beef Rouladen for Oktoberfest

Von Sip and Feast · 90 Min.

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Zubereitung

1. Trim the top round to a 1/2-inch thickness, cut it into roughly 3x4-inch rectangles, and pound each to about 1/4 inch thick (8-12 pieces).
2. In a large oven-safe pan or Dutch oven over medium heat, cook the bacon about halfway, then move it to a paper-towel-lined plate. Save a few tablespoons of the bacon fat.
3. Add the onion, carrot and celery to the pan and cook until soft, about 10 minutes. Take the pan off the heat and set the vegetables aside in a bowl.
4. Season the beef with salt and pepper and spread a thin layer of German mustard on each piece. Divide the vegetables and bacon evenly among the pieces, then place a pickle slice on each.
5. Roll each piece tightly and secure with toothpicks or kitchen twine.
6. Heat the saved bacon fat in the pan over medium heat. Sear the rolls on all sides, in batches if needed so the pan is not crowded. Set the rolls aside.
7. Preheat the oven to 325°F with the rack in the middle.
8. In the same pan over medium heat, add a little oil or lard and the tomato paste and cook a few minutes, adding a splash of water if it starts to burn. Stir in the flour and cook for a minute until no white specks remain.
9. Add the wine and beef stock, raise the heat to high and scrape up the browned bits with a wooden spoon.
10. When simmering, return the rolls to the pot, cover tightly with a lid or foil, and bake for 60 to 90 minutes, until fork tender. (Alternatively, simmer over very low heat on the stovetop.)
11. Remove the rolls and toothpicks. Season the sauce with salt and pepper. If it is not thick enough, move the rolls to a platter, bring the sauce to medium-high heat and whisk in a cornstarch slurry (2-3 teaspoons cornstarch at most) until thickened to your liking.

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