A delightful twist on the classic German beef roulade, featuring tender beef rolls filled with savory ingredients and cooked to perfection.
Flatten the beef slices using a meat mallet to an even thickness.
Flattening the beef ensures even cooking and makes rolling easier.
Spread a tablespoon of mustard over each beef slice.
Use a brush or the back of a spoon for an even spread.
Cook the bacon and diced onion in a skillet until the bacon is crispy.
Stir occasionally to prevent sticking and ensure even cooking.
Spread the bacon and onion mixture over the mustard-coated beef slices.
Distribute the mixture evenly for consistent flavor.
Place a slice of pickle on each beef slice, then roll them up tightly and secure with string.
Tie the rolls securely to prevent them from unrolling during cooking.
Brown the beef rolls in the skillet with the reserved bacon fat.
Turn the rolls carefully to brown all sides evenly.
Transfer the rolls to a baking dish.
Arrange them in a single layer for even cooking.
Whisk the flour into the skillet with the remaining fat, then gradually add the beef broth, cooking until thickened.
Whisk continuously to prevent lumps and achieve a smooth sauce.
Pour the sauce over the beef rolls, cover the dish, and bake at 325°F for 1.5 hours.
Covering the dish helps retain moisture and ensures tender rolls.
Let the rolls rest for 10 minutes before slicing and serving with the sauce.
Resting allows the juices to redistribute, making the rolls juicier.
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