Rouladen
Tender rolls of beef smothered in a rich beefy gravy. An iconic German favorite meal to serve on special occasions.
Equipment
- dutch oven pot with lid or other large heavy bottomed pot
Ingredients
- 8 pieces top round beef, sliced ¼ inch thick
- ½ lb bacon, cut into ½ inch pieces
- 1 large onion, diced
- 1 tbsp yellow mustard
- salt & pepper, to taste
- ½ tsp Paprika, optional
- 8 spears dill pickle
- 1 cup flour
- 1 can beef broth
- 1 can beef consommé
- 2 cans sliced mushrooms, optional
- ½ cup water
- 2 tbsp corn starch
- fresh chopped parsley, for garnish
Instructions
- Cook bacon in a large enameled cast iron pot such as a dutch oven. Cook bacon until fat has rendered but bacon is still soft, not crisp. Remove bacon from pan and drain on paper towels.
- In the same pan cook the diced onion in the bacon fat until soft and translucent. Remove onions from the pan and set aside.
- Remove pan from heat, reserve about 1 tablespoon of the remaining bacon fat in the pan, discarding any excess.
- On a large cutting board lay out the slices of beef.
- Season generously with salt, pepper and paprika.
- Spread a thin layer of mustard onto each slice of beef.
- Add an even layer of the cooked bacon and onions to each slice of beef.
- Place a pickle spear on each piece of beef.
- Roll up slices of beef, tucking the ends in and securing the rolls with either skewers, wooden cocktail picks, or string.
- Dredge each roll in flour to coat; shake off excess flour.
- Reheat the reserved tablespoon of bacon fat left in the dutch oven.
- When bacon fat is hot add the flour coated rolls of beef to the pot.
- Use tongs to turn the rolls and brown them on all sides.
- When the rolls are nicely browned remove the rolls from the pan, and set aside.
- Add beef broth, beef consumme and sliced mushrooms to the pot and bring to a boil. Scrape up browned bits at the bottom of the pan.
- Once mixture comes to a simmer, return beef rolls to the pot.
- Stir gently to coat beef rolls with gravy and ensure they are submerged in the gravy. Add water if needed.
- Cover pot with lid and reduce heat to low.
- Cook on low for 1½ to 2 hours, stirring occasionally, until beef is soft and tender and cooked through.
- In a small bowl combine ½ cup water and cornstarch.
- Add cornstarch slurry to the pot and bring up heat to maintain a simmer. Cook for 5-10 minutes or until gravy thickens to desired consistency.
- Remove picks and/or string and serve Rouladen over a bed of mashed potatoes and garnish with freshly chopped parsley.