Rostbraten Mit Pilzfulle (Beef Roast with Mushroom Stuffing)

Rostbraten mit Pilzfulle is a traditional German roulade, flank steak pounded flat, smeared with mustard, piled with a savory mushroom stuffing, then rolled up tight and braised until the steak is fork-tender.

The stuffing is the heart of this dish. Sauteed onions, mushrooms, fresh parsley and chives, tomato paste and bread crumbs bind together into a savory filling that seasons the meat from the inside as the roll cooks. Dijon mustard on the inside surface of the steak adds another layer of tang that permeates the beef as it simmers.

Bacon rendered in the Dutch oven starts the gravy off right. The fat and crispy bits become the base for browning the rolled meat, which builds a deeper, porkier fond than oil alone could. Beef broth deglazes everything, the roll braises for an hour, and the finished gravy gets balanced at the end with mustard and a splash of ketchup (the classic German move, not a shortcut).

Kitchen Tips

• Pound the flank steak to an even thickness of about ½ inch before stuffing, uneven meat rolls unevenly and tears during slicing
• Roll tight and tie with kitchen string at two-inch intervals, loose rolls fall apart during the braise
• Let the cooked roulade rest ten minutes before slicing, hot meat squeezes out juice when cut
• Slice against the grain in half-inch rounds, flank cut with the grain is stringy no matter how well cooked
• Use fresh mushrooms instead of canned if you can, the flavor is dramatically fuller

Variations

• Swap bread crumbs for crumbled dark rye or pumpernickel for a more rustic German feel
• Add a pickle spear or two to the center of the roll for a tangier riff closer to German rouladen
• Finish the gravy with a tablespoon of sour cream for richer body and a subtle tang