A favorite meal I prepare for guests while in the US are Rouladen, it can’t be found in many restaurants. The best meat for Rouladen is Top Round beef cut into 1/4 inch thin steaks. If you can’t find them have a speciality store or Deli butcher will slice them for you.
For this recipe I have found a 3 lb Top Round Beef Roast, which I froze for 2 hours, it made it easier to slice it very thin. If you have a meat/bread slicer machine, that’s even better.
You need to have everything ready. Chop the onions, pickles and bacon. I prefer cooking my Rouladen in the Dutch Oven, but an Instant Pot will do also. From time of preparation including cooking it will take about 2 hours, (Instant pot about 1 hr).
Rouladen can also be cooked in the “Instant Pot”. Sear on all sides, add 2 cups of beef or chicken broth. Place seared Rouladen on a trivet. Cook at high pressure 20 minutes, then a 10 minutes slow release. Thicken the sauce, season with additional salt and pepper and add some red wine at the end. Serve with my Pretzel dumplings
If you can’t find thin cut beef slices in your store, ask a butcher at the Deli to cut them 1/4″ thin. You also could buy a 3 lb Top Round beef roast, freeze for 2 hours, then slice thin.
Rouladen can also be cooked in the “Instant Pot”. Sear on all sides, add 2 cups of beef or chicken broth. Place Rouladen on a trivet. Cook at high pressure 20 minutes, then a 10 minutes slow release. Thicken the sauce, season with additional salt and pepper. Optional: add some wine and sour cream at the end.
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
3 tbsp Red wine
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, red wine, and a tbsp of sour cream (optional)
Serve with Spätzle, bread or potato dumplings, mashed Potatoes and sweet and sour red Cabbage
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 I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.