Entree: Germany – Westphalia – Westfälische Rinderroulade (Thin beef rolls stuffed with bacon, mustard, onions, and pickles, braised in a rich gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Additional 15 min

Total 2 hrs 40 min

Ingredients

- 4 beef top round slices, approx. 6 oz (170 g) each
- 4 slices Westphalian bacon or smoked bacon, approx. 1.5 oz (45 g) total
- 4 tsp (20 g) German or coarse mustard
- 1 large yellow onion, finely chopped, about 6 oz (170 g)
- 4 dill pickles, quartered lengthwise
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) dry red wine or additional beef stock
- 1 bay leaf
- 4 whole juniper berries, lightly crushed (optional)
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) butter
- Fresh parsley, chopped, for garnish

Instructions

1. Pat the beef slices dry and, if needed, pound gently between plastic wrap to about 1/8 inch (3 mm) thickness; season both sides with salt and pepper.
2. Spread 1 tsp (5 g) mustard over each beef slice. Lay one bacon slice on each, add a spoonful of chopped onion and one-quartered pickle at the narrow end; sprinkle a little sugar and crushed juniper if using.
3. Roll each slice tightly from the narrow end and secure with kitchen twine or stainless-steel skewers.
4. Heat oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Brown roulades on all sides until well caramelized, about 8–10 minutes total; transfer to a plate.
5. Reduce heat to medium; add remaining chopped onion and butter to the pan and sauté until soft and golden, about 6–8 minutes. Stir in flour and cook 1–2 minutes to form a roux.
6. Deglaze the pan with red wine, scraping up browned bits, then add beef stock, bay leaf, and a little additional mustard if desired. Bring to a simmer.
7. Return roulades to the pan, submerging partially in liquid. Cover and braise gently on low heat or in a 325°F (160°C) oven for 1½–2 hours, until meat is tender.
8. Remove roulades and keep warm. Strain sauce into a saucepan, skim fat, then simmer to reduce and adjust seasoning with salt and pepper. If needed, whisk in a knob of butter for shine.
9. Slice roulades crosswise into rounds, arrange on plates, and spoon gravy over. Garnish with chopped parsley and serve with boiled potatoes or red cabbage.