This classic Beef Rouladen recipe was one my kids asked for their birthday. They got to choose their favorite meal, and it usually was rouladen, Potato Dumplings, and red cabbage. Although this recipe takes a bit of time, the results are worth it.
The best part of this traditional German food, besides unrolling the roulade while eating, was the gravy. My husband would quip, "you can forget the meat, just give me the gravy!"
I came up with a great alternative that was cheaper, quicker, and still had great gravy - yes, there was still meat.
However, if you have time, the original beef rouladen recipe is a real treat, especially for company, birthdays, Thanksgivingand Christmas. Another variation to enjoy is Rinderrouladen.
I usually made two rouladen for each person, always hoping for leftovers, because these taste great the next day, heated gently in their gravy.
German Beef Rouladen
Ingredients:
6 slices top round (see below)
3 slices lean bacon
1 onion, sliced
3 garlic dill pickles, sliced
2 tbsp. butter
mustard, salt, pepper, corn starch
1 - 2 cups water
Instructions:
Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
Divide bacon, pickle, and onion slices on one end of each slice.
Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
Once all rouladen are well browned, add 1 - 2 cups of hot water, gently stirring up browned bits. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
Simmer for about 1 1/2 hours.
Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch in a little cold water and stir gently into cooking liquid until slightly thickened.
Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
Remove skewers, picks, or thread to serve rouladen with their gravy.
Hints:
Have the butcher cut beef top round into thin slices, about 3/8 inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about 1/8 to 1/4 inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up.
Ingredients:
