You will need:
1. Six large Top Round Beef slices, cut or pounded until the slices are about 1/4″ thick
2. One Large white or yellow onion, chopped
3. One cup diced bacon (double-smoked is ideal, but regular bacon can work, as well)
4. One quarter cup finely chopped fresh marjoram and/or parsley
5. Salt and pepper (freshly-ground is best)
6. About one half cup Dusseldorf-style German mustard (a hot variety is best, but mild will also work)
7. Six small German pickles
8. Several wooden toothpicks
9. One cup rough-chopped carrots
10. One cup rough-chopped celery
11. One cup rough-chopped onions
12. Four TBLS tomato paste
13. One cup red wine
14. About 32-ounces of beef stock (low sodium is best)
15. Cooking oil
16. About one half cup cornstarch
17. About one cup water
Instructions:
Heat oil in a pan and add one cup of chopped onion, stirring until the onions are translucent and slightly golden
Add the chopped marjoram to the cooked onions and set in the refrigerator to cool
In a separate pan fry the bacon until the pieces are slightly crispy, remove from oil, and cool
Lay out the six 1/4″-inch beef top round slices onto a clean surface
Season each slice of beef with salt and pepper
Generously spread mustard onto the meat slices
Spread the cooked and cooled bacon evenly on each slice
Add a German pickle to the center of each slice
Distribute the cooked and cooled fried onions onto each slice
Roll up each slice, while turning the sides up and in to keep ingredients inside the roll
Secure each beef roll with one or more toothpicks
In a large pot brown each beef roll on all sides in hot oil
Remove the Rouladen from the pot
Add the rough-chopped onions, carrots, and celery to the meat drippings in the pot and stir
Add the tomato paste
“Deglaze” the pot with the red wine
Add the beef stock to the pot of vegetables and bring to a boil
Return the beef rolls to the pot
Cover the pot and place into an oven set at 350 degrees
Cook the beef, covered, for 1 1/2 hour
After 1 1/2 hours remove the Rouladen from the pot
You may use a traditional flour and butter “Roux” as a thickener , but Chef Uwe recommends thickening the sauce over med-high heat using a mixture of Cornstarch mixed with water (add the cornstarch/water mixture a little at a time until the sauce is thick enough to coat the back of a spoon)
Use a strainer to remove the carrots, celery, and onions so that you have a flavorful but smooth sauce to serve with or over the Rouladen
The perfect sides include red cabbage and mashed potatoes or potato dumplings (or bread dumplings)