A favorite meal I prepare for guests while in the US are Rouladen. It can’t be found in many restaurants there. The best meat for Rouladen is Top Round beef, cut into 1/4 inch thin steaks
The classic Beef Rouladen are certainly one of the most popular Sunday and festive meals in Germany. In home-style restaurants, it is a hit on the menu. My family recipe, prepared in the classic way without frills, is easier than you think and has already inspired many of my readers.
You need to have everything ready. Chop the onions, pickles and bacon. I used to cook my Rouladen in the Dutch Oven or a large deep pan with top. Now I have a Ninja Foodi Pressure cooker that is similar like my retired Instant Pot. I prefer this method, the Rouladen won’t fall apart. From the time of preparation it will take about 2 hours, shorter with the Ninja Foodi, about an hour.
Rouladen can be cooked in the “Instant Pot or Ninja Foodi”. Sear the filled Rouladen on all sides in a pan. Place Rouladen on a trivet and add 2 cups of broth, 1/2 onion and tomato paste. Cook at high pressure 15 to 18 minutes depending on thickness, then a 10 minutes slow release. Remove onion, thicken the sauce, season with additional salt and pepper, beef cube. Add some red wine, and/or Worcestershire sauce at the end
If you cannot find thinly sliced beef (Milanesa), have a speciality store or Deli butcher slice it for you. For this recipe I bought a 3 lb Top Round Beef Roast which I froze for 2 hours. With a large sharp knife it can be easily sliced very thin
If this is all too much work, you can buy Rouladen Sauce mix below:
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 the filled Rouladen on all sides in a pan. Place Rouladen on a trivet and add 2 cups of broth, 1/2 onion and tomato paste. Cook at high pressure 15 to 18 minutes depending on thickness, then a 10 minutes slow release. Remove onion, thicken the sauce, season with additional salt and pepper, beef cube. Add some red wine, and/or Worcestershire sauce at the end
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 toothpicks or kitchen yarn
In a large skillet, heat oil over medium-high heat. Brown beef from all sides.
Add the beef broth, tomato paste, 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)