Ingredients

The following ingredients have 4 Servings
  • 4 slices (4 to 5 oz. each) cheap beef (such as inside round, rump, flap meat, chuck, etc), to about 1/4-inch thick
  • ground Himalayan sea salt, to taste and divided
  • freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
  • smoked paprika, to taste
  • 4 tbsp. Dijon mustard, or more as needed (substitute Mittelscharf or Meerrettich-Senf)
  • 8 slices Black Forest ham
  • 12 slices dill pickles, sliced lengthwise (see Recipe)
  • 24 slices onions, or as needed (Lyonnaise cut)
  • 2 tbsp. butter
  • 2 tbsp. vegetable oil such as canola
  • 1 cup onions, chopped
  • 1 large clove garlic, pressed
  • 1/2 cup dry red wine
  • 3 cups low-sodium beef broth
  • 1 tbsp. tomato paste
  • 1/2 tbsp. Worcestershire sauce
  • 1 tbsp. fresh thyme leaves, chopped (substitute 1 tsp. dried thyme)
  • 1 1/2 tbsp. cornstarch (mixed with 1/2 cup cold water)
  • 1/4 cup 35% heavy cream
  • ground Himalayan sea salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/2 tsp. Dijon mustard, or to taste (substitute Mittelscharf or Meerrettich-Senf)
  • 1 tbsp. fresh chopped parsley, for garnish

Instruction

  • Season the beef slices on one side with salt, black pepper and paprika. Add mustard and spread to cover the surface. Add 2 slices of ham per beef slice, leaving a small space around the edges before adding 3 sliced pickles. Add sliced onions to cover the empty spots without crowding it.
  • Preheat oven to 350ºF.
  • To roll: starting from the large end, fold in the sides while rolling, keeping it nice and tight. Tie the ends and middle of the rolls with kitchen twine; season with more salt and pepper.
  • In a Dutch oven over medium-high heat, add butter and vegetable oil. When sizzling, add the rouladen and sear on all sides, about 2 minutes. Transfer to a plate while making the gravy.
  • Reduce the heat to medium and add onions; sauté for 2 minutes, scraping the bottom to dislodge any brown bits. Add garlic and sauté for 30 seconds. Add red wine, broth, tomato paste, Worcestershire sauce, and thyme.
  • Stir well, increase the heat to high, return the rouladen along with any accumulated juices and bring to a boil. Cover and transfer to the preheated oven; cook for 1 ½ hours.
  • Halfway through cooking, remove from the heat and rotate the rouladen. Cover, return the pot to the oven and cook for the remaining time.
  • When the cooking time is up; transfer the rouladen to a plate and cover with foil to keep them warm.
  • Increase the heat to medium-high and bring to a full boil. Add cornstarch mixture and stir constantly for 2 minutes. Reduce the heat to medium and add heavy cream; stir well. Taste and adjust if necessary. Add mustard and whisk until well incorporated.
  • Cut the kitchen twine, transfer the rouladen to serving plates and spoon the gravy over. Serve with red cabbage and mashed potatoes.