German Beef Rouladen is eye of round steak that is pounded thin, then stuffed and rolled with a mixture of cooked bacon, carrots, celery and dill pickles. They're then browned for extra flavor and braised in a sauce of wine and beef broth until they're fall-apart tender.
- 6 beef (eye of round steaks, pounded to ½" thickness)
- 2 teaspoons garlic powder
- 1/2 pound bacon (cut into small pieces)
- 4 carrots (medium, diced small, set aside ½ cup for the sauce)
- 3 stalks celery (diced small, set aside ¼ cup for the sauce)
- 1 yellow onion (medium, peeled and diced small)
- 4 tablespoons dill pickles (chopped)
- 2 tablespoons dill weed (fresh)
- 3 tablespoons tomato paste
- 3 1/2 cups beef broth (I used low-sodium)
- 1/2 cup wine (Merlot)
- 2 tablespoons cornstarch
- 1 cup water
- fresh dill (additional, for garnish, if desired)
- Place each round steak between 2 pieces of plastic wrap and use a meat mallet to pound the round steaks to ½" thickness. Season the steaks with 1 teaspoon salt, ½ teaspoon black pepper and the garlic powder. Set aside while preparing the filling.
- In a large oven-proof skillet over medium/high heat, cook the bacon until almost crisp. Drain off some of the fat, reduce the heat to medium, and then add the carrots, celery and onion to the pan and cook until the vegetables are almost tender (about 5 minutes). Stir in the pickles, dill weed. and season with the remaining ½ teaspoon salt and ½ teaspoon pepper. Remove the filling to a bowl and allow to cool slightly. Set the skillet aside for later.
- Spoon approximately 2-3 tablespoons of the filling in the center of each pounded and seasoned steak. Roll the meat up and over the filling being careful to keep the filling inside the rolls. Tie each roll securely with cooking twine. *Note - you can also use toothpicks for this task but I find the twine works better for keeping the filling inside the rolls. Reserve any leftover filling you may have.
- Preheat oven to 325 degrees.
- Heat the skillet to medium/high and brown the beef rolls well on all sides. Remove the browned beef rolls to a plate while you make the sauce.
- Reduce the skillet heat to low, and stir in the Merlot wine to deglaze the pan by scraping up all the browned bit that have stuck to the bottom. Carefully pour in the beef broth and any remaining carrot. onion and bacon filling you may have leftover, along with the reserved ½ cup of diced carrots, and ¼ cup of diced celery. Nestle the browned beef rouladen back into the pan. Cover the oven-proof skillet and cook in a preheated oven for 2 hours.
- Once fully cooked, remove the beef rouladen to a plate and cover to keep warm. Stir the cornstarch into 1 cup of water (making a slurry) and pour into the sauce in the skillet, Cook the sauce over medium heat until it thickens.
- Once fully cooked, remove the beef rouladen to a plate and cover to keep warm. Stir the cornstarch into 1 cup of water (making a slurry) and pour into the sauce in the skillet, Cook the sauce over medium heat until it thickens. Remove the strings or toothpicks before eating. Enjoy!