Beef Rouladen

Instructions

1. Preheat the oven to 325°F.
2. Place the beef slices on a cutting board and gently pound with a meat tenderizer to ¼-inch thickness.
3. Spread a thin layer of mustard over each slice and season with salt and pepper.
4. Add a slice of bacon to each piece of beef and top with onions and a dill pickle.
5. Roll each rouladen jelly-roll style and secure with toothpicks or kitchen twine.
6. In a Dutch oven, heat the butter over medium heat. Add the beef rolls and brown on each side.
7. Add the beef broth to the Dutch oven, scraping up any brown bits in the bottom of the pan. Add the canned mushrooms with juices if using and ¼ cup pickle juice (and extra onions if desired). Cover and roast 90-120 minutes or until fork-tender.
8. Transfer the rouladen to a plate and cover with foil to keep warm, leaving the juices in the Dutch oven.
9. Heat juices over medium-high heat until boiling, making sure to scrape up any brown bits. In a small bowl, mix cornstarch with 3 tablespoons of cold water. Slowly add the cornstarch mixture to the boiling broth while whisking to reach the desired thickness. You may not need all of the cornstarch mixture.
10. Serve rouladen over mashed potatoes or elbow macaroni with gravy.