A favorite meal I prepare for guests while in the US are Rouladen, because 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 the thin sliced beef, have a speciality store or Deli butcher slice it for you. If that is not available , follow my suggestion how it’s easily done at home. For this recipe I have found 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 you have a meat/bread slicer machine, that’s even better.
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 an Instant Pot, which I prefer, and the Rouladen won’t fall apart. From the time of preparation it will take about 2 hours, shorter with the Instant Pot, about an hour.
Rouladen can be cooked in the “Instant Pot”. Sear on all sides, add 2 cups of beef or chicken broth and a half onion. Place seared Rouladen on a trivet. Cook at high pressure 20 minutes, 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 this is all too much work, you can buy Rouladen Sauce mix below on Amazon.
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, pepper, Red Wine and/or Worcestershire sauce.
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)
Optional: add some wine and sour cream at the end. Serve with Spätzle, bread or potato dumplings, mashed Potatoes and sweet and sour red Cabbage.