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German Beef Rouladen

Beef rouladen
The best meat for Rouladen is Top Round Steak and they need to be cut thin. Some Speciality stores or Deli butcher will cut them for you 1/4 ” thick and 4 oz. each.

Have everything ready. You need chopped onions, pickles and bacon. I prefer cooking my Rouladen in the Dutch Oven as you see below, but a deep pan will do. From time of preparation including cooking it will take about 2 hours

Beef Rouladen, German Rouladen recipe
Beef rouladen
Beef Rouladen, German Rouladen recipe
Beef rouladen preparation
Frying Beef rouladen
Frying Beef rouladen
Beef Rouladen, German Rouladen recipe
Beef Rouladen

German Beef Rouladen

German Beef Rouladen
Category: Main entree
Cuisine: German
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes

Ingredients

  • 8 slices thin cut beef (top round steaks)
  • 1/4 cup Dijon mustard
  • Salt and pepper to taste
  • 8 bacon strips (sliced)
  • 1 large onion, chopped
  • 4 pickles, cubed
  • 3 tbsp vegetable oil
  • 3 cups beef broth
  • 1/2 cup water
  • 1/3 cup flour and/or cornstarch
  • Some parsley

Instructions

  • Lightly sprinkle salt and pepper the beef steaks on the outer side.
  • On the other side spread the mustard, lay the bacon strips, onions and pickles on top towards the middle.
  • Roll up and secure with tooth picks or kitchen yarn
  • In a large skillet, heat oil over medium-high heat. Brown beef from all sides.
  • Add the beef broth parsley and bouillon if desired.
  • Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
  • Remove to a serving platter and keep warm.
  • For thickening the gravy combine the flour and cornstarch with water and stir into the gravy. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • At the end round up with some salt, pepper and red wine

Notes

Serve with Spätzle, mashed potatoes and sweet and sour red cabbage

Nutrition information

8 servings
Serving Size: 1 Rouladen
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I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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