- 2 T extra-virgin olive oil, divided
- 1 c bacon, small dice
- 1 c yellow onion, small dice
- 2 c baby spinach
8 slices lean beef, cut ⅛-inch thick
- Sea salt
Black pepper, fresh, ground
1-½ c beef stock
- 1 T cornstarch
- 1 T water
Set pressure cooker to "sear" and add 1T oil. When hot, add chopped bacon and cook until brown and crispy. Remove bacon and place on paper towels to drain; set aside.
Add onions to cooker and sauté in remaining bacon fat for 5 minutes.
Add spinach and sauté for an additional 2-3 minutes or until spinach begins to wilt. Remove onions and spinach. Place in a bowl with the cooked bacon and mix; set aside.
- Pound out beef slices slightly to tenderize and to thin. Season beef slices on both sides with salt and pepper. Divide bacon, spinach, and onion mixture equally so all beef slices can be filled: Spoon mixture onto beef slice. Then, from one end, roll the beef slice up into a cylinder shape. Secure the end of the roll with a toothpick.
- Set pressure cooker to "sear" and add remaining oil. When hot, add the beef rolls and brown on all sides, working in batches, if necessary.
- When all have been browned, pour in beef stock. Return all rolls (if working in batches) to cooker. Close and lock lid and set pressure cooker to "meat/stew".
- When done, allow pressure cooker to naturally release for 20 minutes.
- Afterward, quick release and make sure all pressure is released before opening lid. Carefully open lid. Remove beef rolls to a platter. Leave cooking juices in pot.
- In a small bowl, combine cornstarch and water to make slurry. Add mixture to the juices in cooker.
- Set to "sear" and simmer until the sauce thickens, constantly stirring to avoid burning. Season to taste, if necessary. Serve rolls with rice or veggies. Drizzle thickened sauce from pot over rouladen beef rolls or serve on the side.