Easiest Way to Make How To Cut Rump Into Steaks

Chef John's Beef Rouladen

Place the beef liver in the center of the cutting board with the long side of the liver parallel to the long sides of the cutting board.

Recipe Summary Chef John's Beef Rouladen

For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.

Ingredients | How To Cut Rump Into Steaks

2 (6 ounce) (1/4 inch thick) slices of beef round

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons Dijon mustard

4 strips bacon

paprika, or to taste

½ onion, sliced into half-rings and separated

6 dill pickle spears

1 tablespoon vegetable oil

2 tablespoons butter

¼ cup all-purpose flour

3 cups beef broth

salt to taste

Directions

Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.

Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.

Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.

Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.

Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

Info | How To Cut Rump Into Steaks

prep: 15 mins cook: 1 hr 30 mins additional: 5 mins total: 1 hr 50 mins Servings: 2 Yield: 2 servings

TAG : Chef John's Beef Rouladen

World Cuisine Recipes, European, German,

Images of How To Cut Rump Into Steaks

How To Cut Rump Into Steaks - Place the beef liver in the center of the cutting board with the long side of the liver parallel to the long sides of the cutting board.