Oma's Instant Pot Rouladen Recipe ~ Rouladen im Schnellkochtopf
This Rouladen recipe, aka Rinderrouladen, is similar to the traditional Rouladen (beef rollups) made throughout Germany, however it uses a pressure cooker. In my case, it's an Instant Pot.
Pressure cookers are very commonly used in Germany, however, I haven't had one for years! But this recipe sure made it worth getting.
Makes 4 servings
- 4 slices top round, about 1 lb (see hints below)
- 1 tsp paprika
- 1 tbsp Dijon mustard or German mustard
- 2 slices bacon, cut into strips
- 2 onions
- 2 pickles
- salt and pepper
- oil or butter for frying
- 3 carrots
- 1 celery rib, cubed
- 1 tbsp tomato paste
- 1 cup beef broth or water (see hints below)
- Season beef slices with salt, paprika, and freshly ground pepper. Thinly spread mustard on top of each slice.
- Chop one onion. Cut one carrot into strips. Cut pickle in half lengthwise. Divide chopped onion, carrot strips, pickles, and bacon strips on one end of each roulade.
- Roll up slices (think 'burrito'), tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
- Set Instant Pot (IP) to sauté. Once hot, add butter (or oil), about 4 tbsp. Brown rouladen well on all sides.
- Once the rouladen are browned, remove to a plate. Remove most of the fat from IP.
- Slice remaining onion. Add to the IP. Add carrots and celery. Lightly brown vegetables. Add tomato paste.
- Add beef broth or water (and wine, see below), stir to scrape up brown bits from bottom of IP.
- Return rouladen to IP. Seal pressure cooker and set to Manual for 20 minutes and use Natural Release.
- Remove rouladen and keep warm. Set IP to sauté. Make gravy by either blending the cooking liquid with hand blender and thickening with about 1 - 2 tbsp cornstarch dissolved in a bit of water. Alternatively, sieve out vegetables and thicken. Or just thicken as is.
- Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to gravy.
- Remove skewers, picks, or thread to serve rouladen with their gravy.
- Have 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 meat. The larger the roulade, the easier it is to roll up.
- Replace ½ cup of the water or broth with red wine.
- For my traditional rouladen recipe, check out German Beef Rouladen.
- Or, make this slow cooker roast beef that tastes just like rouladen. Use the slow cooker feature on your Instant Pot for this.
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