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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 325 degrees F. | 2. In a Dutch oven over medium-low heat, cook the bacon crisp to render the fat. Once the bacon is cooked, remove from pan and set aside. Reserve the rendered bacon fat in pan. | 3. Begin prepping the meat: If the meat is too thick, you may butterfly to make thinner. | 4. Salt and pepper the steaks and lay flat on a large cutting board. Pound to tenderize. Flatten to 1/2" if possible. Flip & pound the other side. Repeat as necessary to ensure thinness. I like to cover the meat over & under with a piece of clear plastic wrap to minimize messiness while tenderizing the meat. | 5. Brush the top side of the slices with enough mustard just to coat. | 6. Spread with dill pickle relish and bacon / lardons. | 7. Sprinkle HALF the onion on top of the pickle relish. | 8. Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine in 3-4 places. Sprinkle with salt and pepper. | 9. Reheat the bacon fat to the Dutch oven over medium-high heat. Add the meat and brown all sides of the meat. | 10. Remove the meat from the pan. Add oil if necessary and add the remaining onion, carrot and celery; cook until tender, about 5 minutes. Add the garlic and cook 1 minute. | 11. Deglaze the pan with the wine. Scrape up any bits off the bottom of the pan, then add in the canned tomatoes with their juice. Add the beef stock. | 12. Nestle the meat back into the pan, bring to a simmer, cover and bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking. If you need to add a bit more stock, do so. The sauce will be on the thick side and full of the veggies. | 13. Let rest for 5-10 minutes. Do not remove the twine just yet. | 14. Slice meat 1" thick with the twine in place or not. It will be fall apart tender and the beef may shred. No worries, it still tastes fantastic! I would suggest using a sharp knife or an electric knife. | 15. Serve with mashed potatoes, YUM! Ladle the sauce over the meat and potatoes. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	6	slices	cut	700.56	2.1504	21.2016	66.6792
steak	1 1/2	lb	butterflied round	836.4019	0.0	147.1523	23.0521
salt				-	-	-	-
pepper			ground	-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
yellow onion	1 1/2	1/2	diced divided	-	-	-	-
dill pickle relish	2	tablespoons		-	-	-	-
vegetable oil	1 -2	tablespoon	rendered	0.0	0.0	0.0	0.0
carrot	1		peeled chopped	29.52	6.8976	0.6696	0.1728
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red wine	1/4	cup		-	-	-	-
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
kitchen twine				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.