4. Create the Sauce
Deglaze the Pan: With the skillet still on the heat, pour in the beef broth to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These bits, known as fond, add deep, savory flavor to the sauce.
Return the Rouladen: Place the browned rouladen back into the skillet, ensuring they are partially submerged in the broth. This allows them to absorb the flavors of the broth as they cook.
Simmer: Cover the skillet or Dutch oven with a lid and reduce the heat to low. Let the rouladen simmer for 1 to 1.5 hours, or until the beef is tender. The slow cooking process allows the flavors to meld together and the beef to become fork-tender.
5. Finish the Dish
Thicken the Sauce (Optional): Once the rouladen is cooked, remove them from the pan. To thicken the sauce, you can create a slurry with flour or cornstarch. Mix a tablespoon of flour or cornstarch with a small amount of cold water to form a paste, then stir it into the simmering broth. Cook for a few more minutes until the sauce has thickened to your liking.
Remove Toothpicks or Twine: Before serving, carefully remove any toothpicks or twine from the rouladen. This step ensures that your guests enjoy the dish without any surprises.
6. Serve
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