(Almost) My Grandma's Rouladen: Melissa D'arabian

READY IN: 2hrs 15mins


  • 6
    slices bacon, cut into lardons
  • 1 12
    lbs round steaks, flatiron, flank steak, butterflied open if necessary (by you or your butcher)
  • salt, to taste
  • 2
    tablespoons Dijon mustard
  • 1 12
    large yellow onions, diced, divided
  • 2
    tablespoons dill pickle relish
  • 1 -2
    tablespoon vegetable oil, as needed, if not enough bacon fat rendered, I did not use
  • 1
    large carrot, peeled and chopped
  • 1
    stalk celery, chopped
  • 2
    garlic cloves, minced
  • 14
  • 1
    cup beef stock, broth
  • 1
    (14 1/2 ounce) can diced tomatoes, with juice
  • kitchen twine


  • Preheat the oven to 325 degrees F.
  • In a Dutch oven over medium-low heat, cook the bacon crisp to render the fat. Once the bacon is cooked, remove from pan and set aside. Reserve the rendered bacon fat in pan.
  • Begin prepping the meat: If the meat is too thick, you may butterfly to make thinner.
  • Salt and pepper the steaks and lay flat on a large cutting board. Pound to tenderize. Flatten to 1/2" if possible. Flip & pound the other side. Repeat as necessary to ensure thinness. I like to cover the meat over & under with a piece of clear plastic wrap to minimize messiness while tenderizing the meat.
  • Brush the top side of the slices with enough mustard just to coat.
  • Spread with dill pickle relish and bacon / lardons.
  • Sprinkle HALF the onion on top of the pickle relish.
  • Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine in 3-4 places. Sprinkle with salt and pepper.
  • Reheat the bacon fat to the Dutch oven over medium-high heat. Add the meat and brown all sides of the meat.
  • Remove the meat from the pan. Add oil if necessary and add the remaining onion, carrot and celery; cook until tender, about 5 minutes. Add the garlic and cook 1 minute.
  • Deglaze the pan with the wine. Scrape up any bits off the bottom of the pan, then add in the canned tomatoes with their juice. Add the beef stock.
  • Nestle the meat back into the pan, bring to a simmer, cover and bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking. If you need to add a bit more stock, do so. The sauce will be on the thick side and full of the veggies.
  • Let rest for 5-10 minutes. Do not remove the twine just yet.
  • Slice meat 1" thick with the twine in place or not. It will be fall apart tender and the beef may shred. No worries, it still tastes fantastic! I would suggest using a sharp knife or an electric knife.
  • Serve with mashed potatoes, YUM! Ladle the sauce over the meat and potatoes. Enjoy!