Chef John's Beef Rouladen

Recipe View Lay the beef slices on a clean work surface and season both sides generously with kosher salt and freshly ground black pepper. Spread one side of each slice with Dijon mustard. (5 minutes)

Recipe View Arrange 2 bacon strips on the mustard-coated side of each beef slice, then sprinkle with paprika. Distribute the onion slices crosswise over the bacon, followed by 3 dill pickle spears, evenly spaced. Leave about an inch of space at one of the narrow ends of the beef free of toppings to help with rolling. (10 minutes)

Recipe View Starting from the wider of the two short ends, tightly roll each slice of beef, ensuring the filling remains inside. Secure the rolls (seam side down) with 3 loops of butcher's twine – one in the middle and one at each end. Trim any excess string. (15 minutes)

Recipe View Heat vegetable oil in a large saucepan over medium-high heat. Brown the beef rolls on all sides until a rich, golden-brown color is achieved, approximately 8 minutes. Remove the meat from the pan and set aside. (8 minutes)

Recipe View Reduce heat to medium-low. Melt butter in the same pan; whisk in the flour, cooking for about 1 minute to create a roux. Gradually pour in cold beef broth, whisking vigorously to combine and prevent lumps. (5 minutes)

Recipe View Increase the heat to medium-high and simmer until the sauce begins to thicken slightly, about 1 minute. (1 minutes)

Recipe View Return the beef rolls to the pan along with any accumulated juices. Reduce heat to very low. Cover and simmer gently, turning the rolls every 20 minutes, until the beef is incredibly tender, about 1 1/2 hours. The meat is done when the tip of a sharp knife can be easily inserted. (90 minutes)

Recipe View Transfer the meat to a serving dish to rest briefly. Increase heat to high and bring the cooking liquid to a simmer to thicken into a gravy, about 1 minute. Season with salt to taste. (5 minutes)

Recipe View Slice the beef rouladen and serve with the luscious gravy. Enjoy!