Authentic German Rouladen Recipe

Here is a recipe I thought I would try for “the boys,” with German origins. I thought Chris might like a bit of a “shout out” to part of his family history.

I served it with some Microwave Mashed Potatoes and veggies!

Sandie

Here are my ingredients

I started by laying out the slicesof beef and sprinkling them with salt and pepper.

Next I spread mustard evenly over each piece.

I laid the strips of bacon, covering each piece lengthwise.

Placed the pickle slices/spears on the short side.

And started to roll them up.

And tied them tight with thread.

I placed the sliced onions in the frying pan with olive oil and a bit more pepper and fried them until brown.

Next I placed the rolls in the pan and browned it all the way around.

I added 1/4 cup of broth and used it to deglaze the bottom of the pan.

I added the remaining broth and water and let it simmer over low heat for about an hour and a half.

I removed the rolls from the pan, adding the flour and second amount of water and let it simmer until thickened.

I served the rouladen with mashed potatoes and veggies and spooned the gravy on top.


Recipe

Authentic German Rouladen Recipe

Preparation Time: Cooking Time: 2 hours Servings: 2

Ingredients

  • 1-2 lbs. round steak
  • Spicy, dark mustard
  • Dill pickles cut into wedges/slices
  • Bacon
  • 1 medium onion, sliced
  • 1/2 cup broth
  • 2 tbsp. flour
  • 1 1/2 cup broth
  • 1/2 cups water
  • Salt and pepper to taste
  • Thread to keep the rolls closed

Directions

  1. Cut into round steak into 3″ x 6″ strips.
  2. Lay meat on surface and sprinkle lightly with salt and pepper.
  3. Spread with an even coating of spicy mustard.
  4. Lay the strips of bacon lengthwise on the meat, and then the dill pickle across the short end.
  5. Roll the meat into rolls starting at the pickle end, and then tie with sewing thread.
  6. In a frying pan, brown onion in olive oil.
  7. Then brown the meat rolls in the same pan.
  8. After rolls are browned, add a quarter cup of broth to the skillet to deglaze it, and then add 1 1/2 cups of broth and 1/2 cup water.
  9. Cover and simmer for 1 1/2 hours.
  10. When finished cooking, remove rouladen to a plate. Remove thread before serving.
  11. Mix 2 tablespoons of flour with 1/2 cup of water and whisk into the pan juices, cooking until thickened.
  12. Pour gravy over rouladen.
  13. Serve with mashed potatoes.
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