Rolled beef stuffed with pickles and bacon recipe

Ingredients

• 12 Bacon Slices, cut an inch longer than the pounded meat pieces
• 10 oz Yellow Onion, sliced thin
• 12 4-oz Beef Top Rounds (3 lbs total), pounded to ¼ inch thick
• 2 Tbsp Spicy Prepared Mustard (such as Dijon)
• 3 Sour Pickles (such as dill or cornichon), split into four pieces
• Freshly Ground Black Pepper, to taste
• Flour, as needed
• 24 toothpicks (or butcher’s twine)

• 2 oz Clarified Butter
• Clarified Butter
• 8 oz Yellow Onions, minced
• 4 oz Carrots, minced
• 4 oz Carrots, minced
• 2 oz Shallots, minced
• 1 qt Veal Stock
• 2 oz Sour Pickle Juice
• 1 oz Spicy Prepared Mustard
• 1 oz Tomato Puree
• Salt and Black Pepper, to taste
• Cornstarch Slurry, as needed

For Making the Rouladen
1. In a saute pan over a medium flame, render the pieces of bacon until the majority of the fat has been melted (but is not completely gone) and the bacon is crisp (this should take about 3–4 minutes, turning as needed). Remove the bacon pieces and set aside.
2. Once all of the bacon pieces have been cooked, pour off the excess fat from the pan, leaving approximately 2 Tbsp in the pan, and add the sliced onions; cook over a medium-low flame until they are tender and translucent.
3. Place the pounded beef pieces on a clean board and coat each piece with approximately ½ tsp of the mustard.
4. Place one piece of partially cooked bacon, one wedge of sour pickle, and a small amount of the cooked onions on each of the beef rolls.
5. Season each piece with some freshly ground black pepper, and roll up tightly.
6. Dredge each of the rolled beef pieces in fl our, and then secure the open ends of the rouladen with a couple of toothpicks or tie them with butcher’s twine.
For Cooking the Rouladen and Making the Sauce
7. Preheat the oven to 300 degree F.
8. In a heavy-bottomed large sauté pan, heat the clarified butter over a medium-high flame until it is rippling and hot.
9. Add just enough of the rouladen to the pan so that the pan will remain hot, and brown them well on all sides; remove from the pan and set aside.
10. Repeat step 2 until all of the rouladen have been well browned in the pan, taking care not to allow the pan to get so hot that the bottom gets burned (you are going to make a sauce in this pan!).
11. Once all of the rouladen have been well browned, turn the heat down to a medium-low flame and add the onions, carrots, celery, and shallots; sweat them until they are all tender and translucent.
12. Once the vegetables are tender, add the veal stock, pickle juice, prepared mustard, and tomato purée, and return the browned beef rouladen to the pan.
13. Cover the pan tightly with foil and a tight-fitting lid, and place it in the preheated oven; cook for 75 minutes.
14. Once it has finished cooking in the oven, remove the pan and carefully remove the lid (watch out for the steam!). Move the rouladen to a holding pan while the sauce is finished.
15. Pour the contents of the pan into a blender and blend until smooth; if there is little liquid left, add more veal stock to bring it to a sauce consistency.
16. Return the sauce to the pan and adjust consistency with slurry (if it’s too thin); season with salt and pepper to taste.
17. Combine the sauce with the rouladen, and serve.