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Cook's Country Beef Rouladen

Cook's Country Beef Rouladen


6 slices bacon, chopped fine
1 small onion, chopped fine
5 tablespoons chopped dill pickles, patted dry
2 tablespoons pickle juice
1-1/2 pounds flank steak, pounded 1/2 inch thick
3 tablespoons Dijon mustard
Pepper to taste
2 cups low-sodium beef broth
1/4 cup all-purpose flour

Cooking Instructions

Adjust oven rack to middle position and heat oven to 325 F. Cook bacon in large nonstick skillet over medium heat until crisp, 6 to 8 minutes. Transfer bacon to medium bowl and pour off fat from pan, reserving 1/4 cup. Cook onion in 1 tablespoon bacon fat until browned, about 5 minutes. Transfer onion and pickles to bowl with bacon.

Pat steak dry with paper towels. Brush 1 side of meat with 2 tablespoons mustard, leaving 1/2-inch border on all sides. Spread bacon mixture over mustard. Starting at long edge, roll steak into tight cylinder and tie at 1-inch intervals with kitchen twine. Season with pepper.

Heat 1 tablespoon reserved fat in now-empty skillet over medium-high heat until just smoking. Brown roast on all sides, about 10 minutes. Transfer roast to 13 by 9-inch baking dish and pour broth into pan. Cover dish tightly with aluminum foil and roast until tender, 1-1/2 to 1-3/4 hours.

Transfer roast to cutting board and reserve pan juices. Heat remaining fat in medium saucepan over medium heat until shimmering. Stir in flour and cook until golden and fragrant, about 2 minutes. Whisk in pan juices and bring to boil. Simmer over medium-low heat until sauce is slightly thickened, about 10 -minutes. Off heat, stir in remaining mustard and pickle juice. Season with pepper. Remove twine from beef. Slice and serve with sauce.

Equipment List

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