Beef Flatladen, you've never heard of it, right? Of course not! That's my son's name for Beef Rouladen that are flat! (Check the video below!) Tastes just like rouladen without all the work and expense. Wunderbar! My family loves rouladen, but I didn't like the work nor the expense. Buying top round for weekday dinners and then pounding and rolling, just wasn't in my budget or schedule.
What everyone loved, other than unrolling them when eating, was the flavor of the rouladen meat AND THE GRAVY! (Take a look at Karen's comments below)*
Oma's Beef Flatladen that taste like Rouladen!
2 - 3 lb bottom round, chuck, etc.
6 slices lean bacon
1 onion, cut into chunks
4 garlic dill pickles, sliced
3 Tbsp butter
salt, pepper, corn starch
Cut the meat into pieces, about 2 to 3 inches square and about ¾ inch thick.
Heat 2 Tbsp butter in large skillet. Brown meat well on all sides.
Do not crowd, but do in several batches. Add extra butter if needed.
meat is browned, add bacon and onion and brown briefly. Slowly add some
hot water and gently stir to loosen browned bits at bottom of pan.
Return meat to skillet and any meat juices. Add pickle slices and enough water to almost cover meat. Bring to simmer and cover.
Simmer for 1 - 2 hours (depends on how tender the cut of beef is). Remove bacon (it will be soft and unpleasant to eat).
To thicken gravy, combine 2 - 3 Tbsp corn starch in a little cold water. Stir into cooking liquid until slightly thickened
Season gravy to taste with salt and freshly ground pepper
Fry bacon in butter first, remove, and then brown meat. You can use the crisp bacon to add to mashed potatoes or a salad
The size of your meat pieces can be larger or smaller. I do try to stay at about ¾ - 1 inch thick.
you want this to be just meat and gravy, remove cooked meat, strain
gravy to remove onions and pickles. Thicken gravy. We like the onion and
pickle pieces in our gravy, so I leave them in
Since we love mushrooms, I add quartered mushrooms for last ½ hour of cooking time.
can turn this into the best beef stew by just adding cut-up
potatoes, carrots, and celery to the simmering meat after the first
This recipe usually makes lots of delicious gravy. Freeze it for later use or add it to other recipes as needed
Since rouladen were so expensive (and time-comsuming to make), I created Beef Flatladen! Vary the type of meat. (Even pork works!) Vary the size of chunks (usually about a 2 - 3 inches square and about ¾ inch thick). Leftovers are delicious, so make lots!
Extra tips ...
Use almost any cut of meat. Slow simmering tenderizes the meat. Cut meat into size needed. Brown in small batches in butter. Add onion, bacon, dill pickle (the traditional rouladen flavors), seasonings, and water. Let the whole thing simmer for about 2 hours.
Mustard? If you love having mustard in your rouladen recipes, you can always add some (do the same amount as you're used to) here as well.
Adjust the recipe for the amount needed - the quantities don't need to be exact! Enjoy the taste of rouladen without all the fuss!
Check out my video ...
*Here's a comment from Karen Scahill-Stiles (Facebook):
"I want to say THANK YOU for the Beef Flatladen, you have made life so much easier for me. My Oma may not have approved or she would have thought wow, why didn't I think of doing it like that.
My daughter lives three hours away and Rouladen is her favorite. She is preparing to take the Law Bar exam, called me crying from stress and wanted this for dinner she was driving home.
I was like okay, mind you I have a very active five year old so it doesn't allow me a lot of time in the kitchen. I made the Flatladen, and the entire family was thrilled and my mother couldn't believe it and how easy it is to make.
You brought a family favorite that would take forever to cook, a easy recipe that tastes just like Oma's :) "
Different versions of Rouladen (thought to come from the French) are throughout Europe: Italy has Braciole, Franch has Paupiette, Czech has Španělsképtáčky, Hungary has Szüztekercsek, and Hungary, as well as Germany, have Rouladen
Rouladen are filled with a variety of ingredients, such as vegetables, cheese, and other meats
Originally, venison and pork were use although now beef (Rindsrouladen) or veal are usually used
If you are looking for the traditional rouladen, check out my Rouladen recipe. SO WUNDERBAR!
It's our 'special' dinner, usually together with potato dumplings and red cabbage. Doesn't get more German than that!
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This Oma KNOWS you CAN do it.
How do I know?
Well, if I can do it, anyone can.
I've even figured out how I can help you.
I've teamed up with my own business coach, Renae Christine (yes, do google her!), to bring you this free masterclass. After you watch it, ask me any questions and I'll gladly answer them.
Don't hesitate. I'm not sure how long Renae will keep this free masterclass available.
PS: Yes, Renae really is as amazing as all the reviews say.
PPS: Yes, the course is for handmade items, but I've used it successfully for my cookbooks. I know others are using her methods for services, direct sales ,and even a local ice cream bar & grill that's constantly selling out. You've nothing to lose by taking a look.
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Oma's Cookbooks (downloadable & print)
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Words to the Wise
"Pride leads to disgrace, but with humility comes wisdom."
Gerhild’s Just Like Oma website has always been a go-to when I’m searching for German recipes that taste like home, so I’m absolutely delighted that her fabulous recipes have been captured in book form.
This beautiful cookbook is loaded with regional recipes and mouthwatering photographs.
Best of all, there are tips to insure that your dishes taste just like Oma’s. German Meals at Oma's is destined to be a kitchen essential for all German-American kitchens
Debra W. says, "We will be having this tomorrow night for a GERMAN FEST ... Yummy."
Brenda S. says, "Thank you. I have been looking for this for a long time. This is an awesome cake."
Isabelle M. says, "Wow! I made this last night and OMG what a delicious meal! With red cabbage it was just amazing. Thank you! Will certainly do this again and the sauce just adds so much flavor to the dish."
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