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.
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. 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 or Spätzle, bread or potato dumplings, mashed Potatoes and sweet and sour red Cabbage
Instead of toothpicks use Rouladen skewers for easy closing