For roll-ups:
6 thin-cut beef slices, about 2 ½ lbs (round/rump steak, chuck, or sandwich steak)
Mustard
Salt and pepper to taste
6 slices of bacon
1 small onion, cut into wedges
6 baby dill pickles (slice in half if thick)
1 tablespoon vegetable oil
For the gravy: (Chop all your vegetables for the gravy the same size.)
1 tablespoon butter 1 onion, chopped
1 large carrot, finely chopped
1 celery stalk, finely chopped
2 cups beef broth
½ cup dry red wine
1-2 dry Bay leaves
1 teaspoon paprika
1 tablespoon sour cream, optional
Gently pound the beef slices with a meat mallet until they’re a little thinner, being careful not to beat holes into them.
Spread each beef slice with mustard (about 1 teaspoon) and season with salt and pepper. Top with bacon and place an onion wedge and one baby dill pickle in the broader end. Roll up beef tightly from the filled end holding in place with toothpicks.
In a Dutch oven or heavy-bottomed saucepan, heat 1 tablespoon oil and brown the beef roll-ups on all sides for about 3 minutes (work in batches if necessary); remove rollups to a plate. Then, place the butter, onions, carrots, and celery on the bottom of your slow cooker. Top with braised rollups and pour in the broth and wine. Add bay leaves and paprika.
Cover and cook on high for 3-4 hours, low for 6-8 hours.
Remove Rouladen from the pot, remove toothpicks or string and let rest. Puree sauce using an immersion blender.
Stir in a tablespoon of sour cream (if using), then return the roll-ups to the pot until serving.
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