1. To start, spread out the beef slices on a work surface. If necessary, use a meat mallet to make them soft and consistent in thickness. Rub some salt and pepper on both sides.
2. Using a teaspoon of mustard, spread each slice. Next, place a bacon slice on top of each. After that, evenly distribute onion slices and a pickle.
Third, use toothpicks or kitchen twine to secure the rolls as you carefully wrap them up, tucking in the edges to contain the contents.
4. In a Dutch oven or heavy-bottomed pan, heat the vegetable oil over medium-high heat. Take the rouladen out of the pan after browning them on both sides.
5. Add a splash of beef stock to deglaze the pan, being sure to scrape out any browned pieces stuck to the bottom for added flavor.
Sixth, pour the leftover beef stock over the rouladen and return it to the pan. Reduce heat to low, cover, and simmer for 1–1.5 hours, or until meat is tender.
Seventh, take the beef rouladen out of the pan and, if you want a thick sauce, add a little flour or cornstarch slurry to the pan juices.
Serve the rouladen with gravy and your preferred sides after removing any toothpicks or twine.
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Tips and Variations: – To make it gluten-free, just use gluten-free flour or cornstarch to thicken the gravy; this will work for anyone with a variety of dietary restrictions.
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