German Rouladen

Ingredients and Weight:

• 8 thin slices beef top round (approx. 6 ounces each)
• 8 large sour dill pickles
• 8 slices bacon (about 6 slices per pound)
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 1/4 cup Dijon mustard
• 1 cup dry red wine
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

2 hours

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Season beef slices with salt and pepper.
3. Spread a thin layer of Dijon mustard on each slice of beef.
4. Place a pickle, a slice of bacon, and some of the chopped onion, celery, and garlic on each slice of beef.
5. Roll up the beef slices tightly and secure with toothpicks.
6. Heat a large skillet over medium heat. Brown the rouladen on all sides.
7. In a large Dutch oven or braising pan, combine red wine, beef broth, Worcestershire sauce, and honey.
8. Add the rouladen to the Dutch oven and bring to a boil.
9. Cover and braise in the oven for 1 hour 30 minutes, or until the beef is fork-tender.

Nutritional Information:

Per serving (1 rouladen):

• Calories: 450
• Protein: 40g
• Fat: 25g
• Carbohydrates: 15g

Dish Characteristics:

• Rich, savory, and flavorful
• Tender and juicy beef
• Tangy pickles and bacon
• Aromatic vegetables
• Perfect for a special occasion or a hearty dinner

User Comments:

• "Absolutely delicious! The beef was so tender and the flavors were amazing."
• "This is a classic German dish that is sure to impress your guests."
• "I love the combination of the salty bacon, tangy pickles, and sweet honey."
• "It's easy to make and always a crowd-pleaser."
• "I've been making this recipe for years and it never fails to deliver."

Special Precautions and Tips:

• Use high-quality beef for the best results.
• Do not overcook the beef, or it will become tough.
• If you don't have dill pickles, you can use sweet gherkins instead.
• Serve with mashed potatoes, spaetzle, or other traditional German sides.