Hello everybody, it’s me, Dave, welcome to my recipe website. Now, I will show you a way to prepare a distinctive dish, german rouladen. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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. Rouladen recipes can be different depending on the area of Germany you're from. The part of Germany my parents grew up uses cube steak in lieu of flank and no pickles.
German Rouladen is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. German Rouladen is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook german rouladen using 14 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make German Rouladen:
- Make ready 6 slices sirloin tip, flank, or top round steak, thin cut, pounded thin
- Get 7 slices bacon, cut in half
- Make ready 1 medium “white” onion, sliced thin
- Prepare 7 dill pickle spears, whole or roughly chopped
- Get 6 tbsp spicy ground mustard
- Get 1 carrot, roughly chopped
- Get 2 tbsp vegetable oil
- Make ready 1 celery, roughly chopped
- Prepare 3 cups beef broth
- Prepare Dash salt & pepper
- Get 1 tsp dried thyme
- Get 1 bay leaf
- Get 2 tbsp butter
- Get 2 tbsp flour
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. Beef rouladen is a traditional Polish or German recipe that combines all of the best flavors you enjoy in traditional German foods. The tender cuts of rich beef pair perfectly with the sourness of the mustard and pickles, and the richness of the tomato and wine sauce.
Steps to make German Rouladen:
- 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.
- 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.
- 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.
- 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.
- 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.
- [Heat oven to 350 degrees]
- 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.
- 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.
- 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.
- 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.”
- 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.
Beef rouladen is a traditional Polish or German recipe that combines all of the best flavors you enjoy in traditional German foods. The tender cuts of rich beef pair perfectly with the sourness of the mustard and pickles, and the richness of the tomato and wine sauce. This German beef Rouladen recipe, along with potato dumplings and red cabbage, is among our most cherished authentic German food recipes. What could be better than to serve this as your traditional German Christmas food or other holidays or birthdays. or anytime you have something special to celebrate? Rouladen and sauerbraten are two of those dishes in my husband's German family.
So that is going to wrap this up for this special food german rouladen recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
