German Rouladen
Difficulty Level: Advanced
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Prep Time:25 Minutes
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Cook Time:PT1H55M1 Hr 30 Min
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Yield:4 servings
Ingredients
- 1 ½ pounds top round, cut into 8 pieces
- ¼ cup dijon mustard
- Salt and freshly ground black pepper
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 strips raw bacon, diced
- 8 dill pickle spears
- 3 tablespoons butter
- 4 cups beef broth
- 680.39g top round, cut into 8 pieces
- 59.15ml dijon mustard
- Salt and freshly ground black pepper
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 strips raw bacon, diced
- 8 dill pickle spears
- 38.34g butter
- 946.35ml beef broth
A German staple. Thin slices of beef are rolled up with savory fillings, then browned and braised to create a rich gravy. Serve with spaetzle and fried or pickled cabbage.
Preparation
STEP 1
Use a meat mallet to pound steaks to about 1/4-inch thickness. Spread mustard on steak pieces and sprinkle generously with salt and pepper.
STEP 2
In a bowl, stir together onion, garlic and bacon. Divide the bacon mixture evenly and spread over steak pieces. Place pickle spear at the end of the steak. Roll steak up around the pickle spear and tie with twine or secure with a toothpick.
STEP 3
Melt butter in a Dutch oven over medium-high heat. Add rouladen (beef rolls) and brown well on all sides, working in batches if necessary to avoid overcrowding.
STEP 4
Remove rouladen from the pan and add 2 cups broth. Bring to a boil, scraping up any browned bits from the bottom of the pan. Boil until reduced by half, stir in remaining broth and bring to a simmer. Place rolls in the broth, cover and bake at 375°F until meat is tender, about 90 minutes.
Options
The addition of chopped mushrooms and/or a red wine or German beer to the braising liquid gives this sauce even more depth of flavor!