Beef rolls with pickle filling (Print)
Classic beef rolls stuffed with mustard, crunchy pickles, bacon, and veggies—slow cooked until tender.
# Ingredients:
→ Meat & Filling
01 -
3 tbsp flat-leaf parsley, chopped up (for topping)
02 -
2 medium carrots, diced
03 -
2 celery stalks, chopped small
04 -
1 big onion, diced fine
05 -
225g bacon, cut into 2-inch strips
06 -
4 large dill pickles, cut lengthwise
07 -
German smooth mustard
08 -
Salt and black pepper to taste
09 -
1.1 kg beef top round or thin beef steaks, 8–10 pieces, about 1/4 inch thick, pounded
→ Gravy
10 -
30g all-purpose wheat flour
11 -
250ml dry red wine
12 -
3 tbsp tomato paste
13 -
2 tsp low-sodium beef concentrate (if you want)
14 -
1 liter low-salt beef broth
# Steps:
01 -
Take out the rolls, get rid of any toothpicks or twine. Tweak the gravy with salt and pepper, thicken with a little cornstarch if you want. Finish with parsley and dish it up, best with mashed potatoes or Spätzle noodles.
02 -
Pop the browned rolls into the pot with the sauce, seal it tight with a lid or foil, and cook in the oven for 60 to 90 minutes at 160°C (140°C fan), until super tender.
03 -
Pour in the wine and beef stock and gently scrape up any tasty brown bits. Toss in the beef paste if you've got it. Let it come to a good simmer.
04 -
Stick the pot back on the stove, add a bit of oil or lard if needed. Fry the tomato paste for a minute, mix in the flour and let it cook a little.
05 -
Turn the heat up to medium with a splash of that bacon fat and fry the rolls on all sides until they're a nice brown. Set them aside.
06 -
Roll up each beef slice tightly, then fasten with kitchen twine or toothpicks so they don't fall apart.
07 -
Lay out the beef strips, sprinkle salt and pepper, then spread on some mustard. Add a strip of pickle and pinch of your veggie-bacon mix to each.
08 -
With the leftover bacon fat, cook celery, carrot, and onion on medium for about 10 minutes until soft. Transfer veggies out, save for later.
09 -
Heat a big oven-safe pot and cook the bacon pieces until they start to crisp up. Set bacon on paper towels. Hang on to a couple spoonfuls of the bacon fat for cooking.
10 -
Slice the top round steak into 0.6 cm thick pieces, about 7 by 10 cm rectangles. Use a meat mallet to bang them thinner.
# Notes:
01 -
A homemade beef stock packs big flavor. Leftovers keep for 3 days in the fridge and taste even better after resting overnight.