Low Carb Beef Rouladen. The meat you see in the picture for this Low Carb Beef Rouladen came sliced this way right from the butcher’s case. There is really no reason to pound it for a couple of reasons. Each piece is plenty large enough for one person (slightly more than ⅓ lb.) which means just about the best size possible with no pounding necessary. Unless you are eating raw beef (think Carpaccio) it will tend to do a lot more shrinking when cooked than it naturally would anyway. I would not suggest trying to cut the meat by yourself but instead, if you can’t find it this way, have your butcher slice it for you. That way you are assured of relatively evenly matched pieces. Beef shown is the same as used in the Bunless Philly Cheesesteak.
Rouladen is an easy dish to make with not a lot of prep. Most of the time spent is in the braising of it. Those little pieces that look like potatoes are really Daikon radish wedges as I had just the right size chunk in the fridge. They are a great low carb substitute and take on the flavor of the broth. The absolute best accompaniment to this is Spaetzle sautéed in butter and make no mistake, you are going to end up with 6 little fat rats of goodness. That wine? It’s what I have a glass of everyday. Have fun making and eating these.
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- 6 Large No More Than ¼” Slices Top Round Steak (About 2-2 ½ Lbs)
- 1 Lb Thick Cut Bacon or 12 Pieces
- 1 Large Onion Caramelized
- ½ Medium Onion
- 6 Quartered Dill Pickle Spears
- Dijon Mustard
- 2 T Butter (Divided)
- 2 T Olive Oil (Divided)
- ½ C Good Red Wine
- Water About 2 C
- Beef Base To Taste (Don't Overdo It As You Can Add More At The End)
- Salt & Pepper
- Kitchen Twine (Or Toothpicks If You Absolutely Have To)
- Guar Gum
- Xanthan Gum
- Slowly caramelize onions in 1 T butter & 1 T olive oil.
- Lay out beef, salt & pepper each piece, and smear with Dijon mustard.
- Place bacon strips.
- Sprinkle with onions and place pickle spears as shown.
- Roll tightly and secure with twine or toothpicks.
- In last 1 T butter & 1 T olive oil sear meat rolls.
- Leave rolls in pan, add wine, beef base, chopped onions and enough water to come up about ½-⅔ of the way.
- Cover lightly, turn to simmer and braise for about 1½- 2 hours turning after an hour.
- Plate rouladen & don't forget to cut off the string.
- Sprinkle guar gum/xanthan gum into gravy until desired thickness is reached and it shouldn't take too much.
- 6 Servings
- 644 Calories, 41.9g Protein, 44.5g Fat, 5.2g Carbs, .7g Fiber, 4.5g Net Carbs
- I caramelized the onion for two reasons: They add flavor and they are much easier to roll. I never worry about too many onions, only too little. Too many means I have them already cooked to use with something else.
- You will find kitchen twine easier to use when frying and then braising as there is nothing sticking out to prevent an even sear.
- If you don't want to use guar gum or xanthan gum as a thickening agent then serve it in a bowl with lots of the juices and eat it with a spoon-yum.
- I used top round meat because it is a more tender cut than bottom round and either one works well, but bottom round will take a little longer to cook. You know those great big “Barons Of Beef” that are served on so may buffets? This is the "big" cut of the cow.