Beef Rolls with Sauce (Print)
Soft beef, tasty stuffing, and a bold sauce will have everyone at the table happy.
# Ingredients:
→ For serving & finishing touches
01 -
2 tbsp fresh parsley, chopped up
02 -
2 tbsp butter
→ Liquid & seasoning for sauce
03 -
1 tsp dried thyme
04 -
2 bay leaves
05 -
250 ml dry red wine (can skip)
06 -
500 ml beef stock
→ Coating & browning
07 -
4 tbsp olive oil
08 -
Salt and ground black pepper, to taste
09 -
60 g all-purpose wheat flour (type 405)
→ Meat and filling
10 -
1/2 tsp sweet paprika powder
11 -
4 pickles, sliced into quarters lengthwise
12 -
4 tbsp spicy German mustard or Dijon mustard
13 -
1 big onion, finely chopped
14 -
4 strips of bacon, diced up
15 -
680 g top round steak, thinly sliced (about 0.5 cm thick)
# Steps:
01 -
Take out the toothpicks or string from each roll. Put your rolls on plates. Pour a good amount of the sauce over the top. Toss fresh parsley on for a pop of color. If you want, add on classic sides like spätzle, mashed potatoes, red cabbage, or potato dumplings.
02 -
Very gently lift the cooked rolls out and keep them warm. Pull out the bay leaves. Let your sauce bubble on medium so it thickens a bit. Stir in some butter and taste to see if it needs more salt and pepper.
03 -
Move the seared rolls back into the pot, mostly under the liquid. Cover up and let them cook gently on low for about 2 to 2 and a half hours till they're super tender. Check the liquid now and then and add extra stock if you have to.
04 -
Toss in the beef stock, paprika, thyme, and bay leaves. Give it a good mix.
05 -
Pour in the wine if you're using it and let bubble down a bit. If you're skipping wine, just go ahead and add the beef stock right away.
06 -
Put the rest of your chopped onions in the same pot and cook, stirring, for 5 to 7 minutes till they're turning golden. Use a wooden spoon to scrape any brown bits off the bottom.
07 -
Heat up olive oil in a big heavy pot over medium-high. Brown your rolls on every side so they're deep gold. Don't crowd the pan. Once they're all done, take them out and set aside.
08 -
Dump the flour into a shallow dish. Roll each stuffed steak in the flour so it's covered all over then shake off anything that's extra.
09 -
Tightly roll the meat up from the end with the pickle. Tuck in the sides. Use string or toothpicks to hold each roll together so nothing falls out.
10 -
On top of each meat slice, sprinkle bacon pieces and some chopped onion. Place a pickle spear along the bottom edge.
11 -
Sprinkle salt and pepper all over both sides of the meat. Take a spoonful of mustard and slather it on each slice so it's covered.
12 -
Lay your beef slices on a cutting board. If they're a bit thick, put them between two layers of plastic wrap and gently pound down to about half a centimeter thick. Be gentle so you don't rip the pieces.
# Notes:
01 -
If you want super soft rolls, start with good beef. Don't try to rush the cooking time. These are even better the next day since the flavors get stronger overnight.