A delightful twist on the traditional German beef rouladen, this recipe offers a flavorful and hearty dish perfect for any occasion.
Prepare the beef by laying out the slices on a clean surface.
Ensure the beef slices are of even thickness for uniform cooking.
Season the beef slices with salt and pepper.
Season generously to enhance the flavor of the beef.
Place a portion of chopped onion and a slice of bacon on each beef slice.
Distribute the fillings evenly for consistent flavor.
Roll up the beef slices tightly and secure with butcher's twine.
Tie the rolls securely to prevent them from unraveling during cooking.
Heat oil in a frying pan and brown the beef rolls on all sides.
Browning adds a rich flavor to the rolls.
Transfer the rolls to a Dutch oven and deglaze the frying pan with red wine.
Scrape up all the browned bits for maximum flavor.
Add the wine mixture, water, carrot, celery, and bay leaf to the Dutch oven.
Ensure the rolls are submerged in the liquid for even cooking.
Simmer the rolls gently for 2 hours until tender.
Check occasionally to ensure the liquid level is maintained.
Remove the rolls and thicken the sauce with flour.
Whisk continuously to avoid lumps.
Serve the rolls with the sauce poured over.
Garnish with fresh parsley for a touch of color.
