Beef Flatladen Rouladen Style (Print-Friendly Version)

Savor tender beef with bacon, onions, pickles, and savory gravy—rich German flavors in a simple one-pan dish.

# What You’ll Need to Make This:

→ Main Components

01 - 1.0–1.4 kg bottom round or chuck beef, cut into 5–7 cm squares, approximately 2 cm thick
02 - 6 slices lean bacon
03 - 1 large onion, cut into chunks
04 - 4 garlic dill pickles, sliced
05 - 3 tablespoons unsalted butter

→ Seasonings

06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ For Gravy Thickening

08 - 2–3 tablespoons cornstarch
09 - 30 ml cold water

# How to Prepare:

01 - Slice beef into pieces approximately 5 to 7 cm square and 2 cm thick. Pat dry and season with salt and pepper.
02 - Heat 2 tablespoons butter in a large skillet over medium-high heat. Brown the beef on all sides in batches to avoid overcrowding, adding more butter if needed.
03 - After browning the beef, add bacon and onion to the skillet and cook briefly until just golden.
04 - Slowly pour in a small amount of hot water, stirring to release any browned bits from the bottom of the skillet.
05 - Return beef and any accumulated juices to the skillet. Add pickle slices and pour in enough water to nearly cover the meat. Bring to a gentle simmer, cover, and cook for 60 to 120 minutes, depending on the beef's tenderness.
06 - Once the beef is tender, remove the bacon. Dissolve cornstarch in cold water, then stir into the simmering liquid until the gravy is slightly thickened.
07 - Taste and adjust seasoning with additional salt and freshly ground pepper if desired. Serve hot, with sides as desired.

# Extra Tips:

01 - The gravy can be frozen for later use and works well in other dishes.
02 - For added flavor variation, quartered mushrooms can be included for the last 30 minutes of cooking.
03 - To prepare in a slow cooker, transfer contents after deglazing and set to LOW for 6–8 hours. Thicken with cornstarch as instructed.
04 - For a heartier meal, add cut potatoes, carrots, and celery after the first hour of simmering for a classic stew.
05 - Bacon may be fried first and removed; reserve crisped bacon for salads or mashed potatoes.

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