Authentic German Rouladen

Depending on thickness cut meat horizontally to about ⅜" thickness. You can use a meat mallet to pound the slices of meat to a more even thickness.

Lay the meat slices on a large cutting board. Spread 1-2 tsp of mustard on each slice of meat.

Place one piece of bacon on each slice of meat.

At one end of the meat slices, place some gherkins and onion slices.

Starting from the end with the pickles and onions, tightly roll up the rouladen.

Secure each roll with poultry lacers, toothpicks, skewers, or cooking twine.

Preheat the oven to 320˚F.

Heat the cast-iron skillet over medium-hot heat. Add a few tablespoons of heat-resistant oil.

Carefully add the rouladen, possibly in batches, and sear to brown.

When the rouladen are nice and brown on most sides, transfer from the dutch oven to a plate.

Add the diced vegetables to the dutch oven and sautee for about 5 mins, stirring occasionally.

Add the red wine, scraping the browned bits off the bottom of the dutch oven.

Add the rouladen back to the dutch oven. Top with enough bouillon or stock to cover the rouladen at least by half. Add the bay leaf.

Place a lid on the dutch oven and place it in the oven for about 90 mins.

Check the meat for tenderness. If it is not very tender, return the rouladen back to the oven for another 15-25 mins.

When the rouladen are very tender, transfer them to a plate.

Strain the vegetables and save the liquid. You may also save the vegetables or use for something else (they are actually very aromatic).

Melt the butter in the dutch oven over medium-low heat, add the flour, and stir to combine. Add all of the reserved liquid. Using a metal whisk, bring to a boil, stirring constantly.

If the sauce is too thick, add more red wine or bouillon. If it is too runny, add more flour or cornstarch.

Whisk in tomato paste to taste.

Add the rouladen back to the dutch oven, coating them evenly with sauce.

Serve immediately with braised red cabbage and boiled potatoes, potato dumplings, or Spätzle.