beef rouladen

Ingredients For beef rouladen

• ROULADEN
• 4 slice

  (4 to 5 oz. each) cheap beef (such as inside round, rump, flap meat, chuck, etc), to about 1/4-inch thick
• ground himalayan sea salt, to taste and divided
• freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
• smoked paprika, to taste
• 4 Tbsp

  dijon mustard, or more as needed (substitute mittelscharf or meerrettich-senf)
• 8 slice

  black forest ham
• 12 slice

  dill pickles, sliced lengthwise
• 24 slice

  onions, or as needed
• GRAVY
• 2 Tbsp

  butter
• 2 Tbsp

  vegetable oil such as canola
• 1 c

  onions, chopped
• 1 lg

  clove garlic, pressed
• 1/2 c

  dry red wine
• 3 c

  low-sodium beef broth
• 1 Tbsp

  tomato paste
• 1/2 Tbsp

  worcestershire sauce
• 1 Tbsp

  fresh thyme leaves, chopped (substitute 1 tsp. dried thyme)
• 1 1/2 Tbsp

  cornstarch (mixed with 1/2 cup cold water)
• 1/4 c

  35% heavy cream
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1/2 tsp

  dijon mustard, or to taste (substitute mittelscharf or meerrettich-senf)
• 1 Tbsp

  fresh chopped parsley, for garnish