German Braised Beef – You Can’t Get Better Than This!

My first thought when I laid eyes on this dish was that it did not look appealing, but never judge a book by it’s cover. The flavor is so scrumptious. You will not be able to eat just one of these beef rolls. I dare you to try! This is not a difficult dish to make and when you make it the second time it will be a breeze. And believe me, there is a going to be a second, third, fourth, and so on…time! I made some German sides with this, but good old mashed potatoes and a veggie side dish still goes wonderful with it,

Check out what our friends from Savor The Best have to say about this:

“This recipe for German Style Braised Beef Rolls is one example of the wonderful flavors of Germany. “

Ingredients

• 3 or 3½ pounds of top round steak, cut lengthwise into ¼-inch thick slices
• 8 teaspoons Dusseldorf-style prepared mustard or whole grain mustard
• 1 medium yellow onion, finely chopped onions
• 8 slices of lean bacon
• 2 dill pickles, brine rinsed off, cut into quarters, lengthwise
• 4 tablespoons avocado, grapeseed or other oil with high smoke point
• 2½ cups Swanson beef broth
• 1 cup red wine
• 2 leeks, thinly sliced-white part only
• 1 parsnip, 6-inches long, peeled and chopped
• 1 medium carrot, thinly sliced
• 1 celery stalk, chopped
• ½ cup chopped fresh parsley, divided
• 2-3 bay leaves

• 2 tablespoons Land O Lakes butter
• 2 tablespoons Gold Medal flour

Instructions

1. Preheat the oven to 350°F
2. Cut 16 pieces of kitchen twine at 6 or 7-inches each, reserve.

1. Cut the steak into 8 rectangles of about 4-inches wide by about 6-inches long. Use a meat pounder to flatten each piece of the meat to an even thickness. Working with one beef rectangle at a time, place a slice of beef on a work surface with the narrow end facing you. Spread the beef slice with a teaspoon of mustard and sprinkle with 2 teaspoons of the chopped onions. Add one slice of bacon down the center. Add a dill pickle stick across the narrow end closest to you, and begin rolling the meat like a jelly-roll into a firm cylinder. Using two pieces of the prepared kitchen twine, tie each end about ½-inch from each end. Trim the excess twine close to the knot and set the prepared beef roll aside on a plate. Proceed with rolling the remaining slices of beef.
2. Add the oil to a heavy-bottomed skillet or a Dutch oven set over moderate heat and when it has heated but not smoking, add half of the beef rolls and brown on all sides. Adjust the heat as needed to prevent them from burning. Transfer the browned rolls to a platter and brown the remaining batch of beef rolls, transferring as they brown.
3. Pour the beef broth and wine into the skillet, scraping up the brown bits stuck on the bottom. Add the leeks, parsnip, carrots, celery, half of the parsley, bay leaves and any/if the chopped onions that may be left over. Add the beef rolls, turning them to moisten. They should be almost covered in the liquid. Bring to a boil, cover the pot and transfer to the middle rack of the oven, cook for 1 hour. Turn the beef rollsl half-way through the cooking period. Transfer the pot from the oven and remove the beef rolls to a platter and cover with foil to keep warm while making the sauce.

1. Strain the liquid in the pot through a fine-mesh strainer, pressing down on the solids before discarding them. Measure the liquid it should be about 2 cups, if less add enough beef broth to bring it to 2 cups. Reserve
2. Over medium-low heat, melt the butter in the same pot and sprinkle in the flour, stirring constantly until the flour turns light brown. Gradually add the reserved 2 cups of cooking liquid, whisking until the sauce is smooth and slightly thickened. Taste and adjust seasoning if needed. Return the beef rolls to the pot, turning them to coat with the sauce. Simmer over low heat just long enough to heat the rolls, about 5 minutes.
3. Remove the beef rolls to a serving platter. Pour the sauce into a small serving pitcher, pour half of the sauce over the rolls and sprinkle with the remaining chopped parsley. Pass the pitcher of sauce to guests.
4. Serve with red cabbage and roasted potatoes.

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Quick Tip: Serve with German potato salad!

Thanks again to Savor The Best for this amazing recipe.