Rouladen (German Beef Rolls)
Classic German beef roulades filled with bacon, onions, mustard, and dill pickles, browned and slowly simmered until tender.
Equipment
- 1 Meat mallet or tenderizer
- 1 Large skillet or frying pan
- 1 Dutch oven or heavy pot with lid
- 1 Tongs
- 1 Cutting board
- 1 Sharp knife
Ingredients
Rouladen
- 1 lb round steak cut thin (not more than 1/3 inch thick)
- 6 slices bacon cut into small pieces
- 3/4 cup chopped onion
- Dijon mustard
- 1 large or 2 small dill pickles cut into narrow strips
- String or toothpicks for securing rolls
- Flour for dredging
- Beef stock plus red wine optional
- Oil or shortening for browning
Instructions
- Instructions:
- Pound the steak until thin and pliable, then cut into strips.
- Saute bacon and onions until onions are translucent.
- Season beef with salt and pepper and spread with mustard.
- Place bacon, onion, and pickle on each strip.
- Roll tightly and secure with string or toothpicks.
- Dredge rolls in flour.
- Brown rolls in oil or shortening.
- Add beef stock and wine or water.
- Cover and simmer for about 1 hour until tender.
- Remove rolls and keep warm.
- Thicken gravy and serve.
Notes
Toothpicks should be inserted parallel to the roll so browning is not obstructed. Rouladen are traditionally served with Spaetzle, noodles, or mashed potatoes.
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