German Rouladen
German Rouladen

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, german rouladen. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

German Rouladen is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. German Rouladen is something that I’ve loved my entire life.

Check Out Top Brands On eBay. Place bacon, onions and pickle slices on each filet and form into a roll. Rouladen is a traditional German dish featuring long, thin strips of meat slathered with mustard and filled with bacon, onions, and pickles. The filling is enclosed by rolling up the meat strips and the roulades are then browned and slow-simmered in a rich gravy.

To begin with this recipe, we must prepare a few ingredients. You can cook german rouladen using 14 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make German Rouladen:
  1. Get 6 slices sirloin tip, flank, or top round steak, thin cut, pounded thin
  2. Get 7 slices bacon, cut in half
  3. Make ready 1 medium “white” onion, sliced thin
  4. Prepare 7 dill pickle spears, whole or roughly chopped
  5. Make ready 6 tbsp spicy ground mustard
  6. Make ready 1 carrot, roughly chopped
  7. Prepare 2 tbsp vegetable oil
  8. Take 1 celery, roughly chopped
  9. Prepare 3 cups beef broth
  10. Make ready Dash salt & pepper
  11. Take 1 tsp dried thyme
  12. Prepare 1 bay leaf
  13. Take 2 tbsp butter
  14. Take 2 tbsp flour

Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks. German rouladen is made with thin slices of beef. Browned, then braised, this delicacy makes use of inexpensive cuts of beef and transforms them into a favorite German meal.

Steps to make German Rouladen:
  1. Ask the butcher for beef, sliced thin for Rouladen or beef rolls. The slices should be slightly less than 1/4”. Place the meat slice on a cutting board. Using a flat meat mallet (or the bottom end of a wine bottle!), gently pound the meat thinner without tearing the meat. Repeat with the other meat slices.
  2. Lay out the prepared onions, pickles, and bacon. I like to chop the pickles so there will be an even amount through the entire roll and you don't come up short on the ends using one pickle spear.
  3. Place one meat slice on the cutting board flat. Place a dab of mustard on the meat (off center) and smooth out. Cover 1/3 of the meat.
  4. Place 2 slices of bacon in the mustard area so they don’t extend beyond the edge of the meat. Add to this, a palm full of the pickles (or 1 large spear) and a palm full of onion slices.
  5. Wrap this up, starting with the meat filling end, and tucking the sides in as you go. Tie the roll off in the center with kitchen twine (preferred) or use a toothpick. Repeat this for the other 5 rolls. Season them all lightly with salt & pepper.
  6. [Heat oven to 350 degrees]
  7. Place an oven-proof pan with lid (or pot) on the stove and raise the heat to medium high. Add 2 remaining slices of bacon and oil. Heat for 2 minutes. Place all the beef rolls in the pan. If they don't all fit at once, do this in two steps. Sear for 1-2 minutes. Flip them over and sear for another 1-2 minutes.
  8. Add the broth, but do not cover the rolls completely. Add the vegetables and thyme to the pan and cover. Place in heated oven and cook for 90 minutes.
  9. After the meat is fork tender, remove them from the pan and place in a large bowl. Remove the strings or toothpicks from the rolls.
  10. Strain the stock into a sauce pan and bring to a slight boil. Turn off heat. With the original oven pot on another burner, melt two tablespoons of butter over low-medium heat. Add the flour and mix with a spoon. Heat and continue to stir until it turns light brown to make a “roux.”
  11. Add the heated stock to the roux and whisk until it’s smooth and begins to thicken. Return the Rouladen to the finished gravy pot and simmer uncovered for 10 minutes. Serve with egg noodles (Spaetzle) or mashed potatoes.

German rouladen is made with thin slices of beef. Browned, then braised, this delicacy makes use of inexpensive cuts of beef and transforms them into a favorite German meal. The sauce can be very simple (beef broth) or more complex with vegetables and cream. This recipe uses a little red wine for flavor, but you can make the dish without the wine. Authentic German Beef Rouladen Recipe Just like Oma's ➤ by Oma Gerhild Fulson This German beef Rouladen recipe, along with potato dumplings and red cabbage, is among our most cherished authentic German food recipes.

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