Beef Roulade

1. 1
   prep · ~10 min

   Prepare the beef slices.

   1.Lay the beef slices on a board and pound them to an even thinness.

   2.Season both sides lightly with salt and black pepper.

   3.Spread mustard over one side of each slice.

   TIPEven thickness helps the rolls cook at the same rate and stay neat.
2. 2
   assemble · ~10 min

   Fill and roll the beef.

   1.Place 1 slice of bacon over each beef slice.

   2.Top with a few onion slices and a few pickle strips.

   3.Roll each slice up tightly from the short side.

   4.Tie each roll with kitchen string to hold its shape.
3. 3
   fry · ~10 min

   Brown the roulades.

   Heat oil in a heavy pan over medium heat. Add the beef rolls and brown them well on all sides, about 8 to 10 minutes total.

   TIPGood browning builds the deep flavor for the final sauce.
4. 4
   saute · ~4 min

   Cook the onions in the pan.

   Remove the browned roulades to a plate. Add the remaining onion to the same pan and cook for 3 to 4 minutes until softened and lightly golden.

5. 5
   mix · ~2 min

   Build the braising liquid.

   Sprinkle in the flour and stir for 30 seconds. Add water and bay leaf, scraping up the browned bits from the bottom until the liquid is smooth.

6. 6
   simmer · ~65 min

   Simmer the roulades until tender.

   Return the beef rolls to the pan. Cover and simmer gently for 60 to 70 minutes, turning once or twice, until the beef is tender and the sauce has lightly thickened.

   TIPKeep the heat low so the beef turns tender instead of tough.
7. 7
   assemble · ~5 min

   Finish the sauce and remove the strings.

   Lift out the roulades and snip off the kitchen string. If needed, simmer the sauce uncovered for a few minutes to thicken it a little more, then return the roulades to coat.

8. 8
   serve

   Serve the beef roulade hot.

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