For something that looks and tastes as impressive as this beef rouladen, it’s actually one of the simplest stuffed meat recipes I know. Everything happens right on the meat, and after a quick roll and tie, we simmer in the gravy until tender. The beef and fixings flavor the sauce, the sauce flavors the beef, and everybody wins.
Ingredients for 2 Beef Rouladen:
2 (about 1/4-inch thick) slices of cheap beef, about 6 ounces per slice. I used round, but rump, chuck, flap meat, and any other long cooking cuts will work.