Oma's Beef Rouladen Recipe❤️

• Different versions of Rouladen (thought to come from the French) are throughout Europe: Italy has Braciole, Franch has Paupiette, Czech has Španělské ptáčky, Hungary has Szüz tekercsek, and Hungary, as well as Germany, have  Rouladen
• Some interesting names are used for this: beef birds, olive birds, steak birds, bacon rolls, stuffed rolls
  
• 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

Beef Rouladen Recipe Tips:

• I usually make two rouladen for each person, but this really depends on the size of the top round slices I get from the butcher.
• Sometimes they are quite large and one roulade is all that's needed for one serving.
• If these beef rolls need to be gluten free, make sure your cornstarch doesn't have any flour in it.
  

• But I find that even though one SHOULD be enough per person, because they are so good, most people like to take a second one. Or, often times they will share a second one with someone else.
  
• Because of this, I usually make as many as my budget allows, hoping for leftovers, because these taste so great the next day, heated gently in their gravy.

Have Oma by your side ... helping you

Ready to make Rouladen? Here you go ...

Oma's Beef Rouladen Recipe❤️

Ingredients:

• 6 slices top round (see hints 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 1½ 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.
  

• Have the butcher cut beef top round into thin slices, about ⅜ inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about ⅛ to ¼ inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up. 
• Some add pickles, others don't. Some add other vegetables, others minimize the fillings. Use Black Forest ham instead of bacon. 
  

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