| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 45 min |
| Yield: | 4 servings (2 rolls each) |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound top side beef, thinly sliced into 8 pieces
- 2 tablespoons yellow mustard
- 2 dill pickles, quartered lengthwise
- 8 slices uncooked bacon
- 1/2 large yellow onion, sliced
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 4 quarts water
- 4 cups hot reserved cooking liquid from the beef rolls
- 1 cup beef stock
- 1/4 cup tomato paste
- 2 tablespoons red wine
- 1 tablespoon paprika
- Kosher salt and freshly ground black pepper
- Mashed potatoes or noodles and a vegetable, for serving
Instructions
- For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides.
- Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce.
- Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes.
- Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce.
- For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups.
- To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.