Arno's Beef Rouladen


Beef Rolls

  • 1 1/2 to 2 pounds “Top Round for Rouladen” — two packages containing 3 scallops each — makes about 12 rolls
  • 2 tablespoons German mustard (Dijon mustard may be substituted)
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped dill pickle (choose a firm dill that's not too sour or too salty)
  • 2 slices bacon, diced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil


  • 2 cups canned, low sodium beef broth
  • 1/2 medium onion, coarsely chopped
  • 1 large rib celery, thinly sliced
  • 1 carrot, coarsely chopped
  • 1 leek (white part only) halved lengthwise and thinly sliced
  • 1 medium potato, peeled and coarsely diced
  • 1/4 cup tomato paste
  • 1/4 cup half–and–half
  • 1/4 cup evaporated skim milk
  • Salt and freshly ground black pepper


  1. Sautè bacon and 1/2 cup onion in medium skillet over moderate heat until bacon is crisp and onion is tender, but not browned, about 8 to 10 minutes. Mix in the parsley, remove from heat and stir in the pickle. Let cool while you prepare the beef scallops.
  2. Spread the beef scallops on a wax paper covered counter or cutting board. Trim so each is about 3 inches wide and 6 inches long. Trim off and discard any ragged edges.
  3. Thinly spread each scallop with mustard. Evenly divide the filling mixture among the scallops, arranging neatly across one short end.
  4. From the short end, roll each scallop around the filling, jelly roll style, into a cylinder. Secure each roll with a toothpick, pinching ends together to prevent the filling from oozing out during cooking.
  5. Heat the butter and oil in a 12–inch skillet. Add beef rolls and brown on all sides, slowly, so as not to burn them. Transfer rolls to a plate and cover with foil to keep warm.
  6. Pour beef broth into skillet and heat, scraping up any browned bits on the bottom of the pan into the broth. Add the chopped onion, celery, carrots, leek and potato.
  7. Return beef rolls to skillet. Cook at high heat until liquid begins to bubble, then lower heat, cover skillet and simmer for 1 to 1¼ hours until a fork easily pierces through each beef roll.
  8. Remove beef rolls to heated platter and keep warm while you finish the sauce.
  9. Strain the cooking liquid, saving both the solids and the liquid. Return the liquid to the skillet and heat to a simmer.
  10. Puree the solids by blending 15 to 20 seconds in a blender at high speed or in a food processor fitted with the metal chopping blade.
  11. Smooth the puree back into the skillet, stir in the tomato paste, half–and–half and evaporated milk. Adjust the temperature so the mixture simmers gently. Keep the heat low — allowing the sauce to boil may cause it to curdle.
  12. Return the beef rolls to the skillet, cover, and warm slowly in the sauce 5 to 10 minutes. Season to taste with salt and freshly ground black pepper. Serve immediately.
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