Schwäbischer Rostbraten

Ingredients

• 1 pound beef sirloin or chuck steak, about 1 pound
• 1 medium yellow onion, divided
• 3 slices bacon
• 2 tablespoons German mustard (or sharp Dijon)
• ¾ cup beef broth
• 1 pinch salt and pepper

Instructions

1. 1

   Pat the beef dry with paper towels and place it on a cutting board. Using a sharp knife, slice the meat crosswise (perpendicular to the long edge) into 4 thin steaks, each about 1/4-inch thick. The grain should run horizontally across each piece.

2. 2

   Lay one steak on the cutting board and place a piece of plastic wrap on top. Using a meat mallet or the flat bottom of a heavy pan, gently pound the steak until it is about 1/8-inch thin and roughly uniform, taking care not to tear it.

3. 3

   Repeat the pounding with the remaining 3 steaks until all are thin and uniform, stacking them on a plate as you finish.

4. 4

   Slice the onion in half lengthwise from root to tip, then lay each half flat and slice crosswise into thin half-rings about 1/8-inch wide. Measure out half the onion slices (roughly 1/4 cup); set aside for the filling and reserve the rest for braising.

5. 5

   Chop the bacon into 1/4-inch pieces by stacking the slices and cutting them crosswise.

6. 6

   Heat a 12-inch skillet over medium-high heat for 1 minute. Add the chopped bacon and stir occasionally until the edges turn golden and fat begins to render, about 3–4 minutes. Remove the bacon to a clean plate, leaving about 1 tablespoon of fat in the pan.

7. 7

   Lay one pounded steak flat on the cutting board. Spread 1/2 tablespoon of mustard across the surface, leaving a 1/2-inch border on all sides. Scatter 1/4 of the cooked bacon and 2 tablespoons of the reserved onion slices (measured earlier) in a line down the center of the steak.

8. 8

   Roll the steak tightly away from you into a cylinder, folding in the left and right edges as you roll to seal in the filling. The roll should be about 1.5 inches in diameter and snug. Repeat with the remaining 3 steaks.

9. 9

   Increase the skillet heat to high and let it sit for 30 seconds until it shimmers and moves quickly when tilted. Carefully lay each roll seam-side down into the pan and let sit undisturbed for 2 minutes until the bottom turns golden brown.

10. 10

    Using tongs, flip each roll and brown the opposite side for another 2 minutes until golden. The rolls should be seared on at least two sides.

11. 11

    Push the rolls to the side of the pan and add the remaining onion slices to the open space. Stir the onions occasionally until they soften and turn translucent at the edges, about 2 minutes.

12. 12

    Pour in the 3/4 cup beef broth, tilting the pan so the liquid spreads evenly. The rolls should be partially submerged. Reduce the heat to medium-low (so the liquid simmers with small bubbles breaking the surface once every 2–3 seconds).

13. 13

    Cover the skillet with a lid or aluminum foil and braise for 20–25 minutes until the rolls are very tender when pierced with a fork. The liquid should reduce slightly and darken.

14. 14

    Remove the lid and taste the braising liquid. Season with salt and pepper to taste. If the liquid is too thin, simmer uncovered for 2–3 minutes more until it thickens slightly and coats a spoon.

15. 15

    Using tongs, carefully transfer one or two Rostbraten rolls to each plate, placing them in the center. Spoon the braised onions and pan sauce around the rolls, making sure each plate gets an equal amount of broth and onions.

Tools you’ll need

• 12-inch skillet with lid
• cutting board
• sharp knife
• paper towels
• plastic wrap
• meat mallet or heavy pan
• plate
• kitchen tongs
• wooden spoon

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