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German Food - Beef Roll Ups (Rouladen)
What is Rouladen?
- Rouladen - Wikipedia, the free encyclopedia
- How to Make German Rouladen: 12 steps (with pictures) - wikiHow
How to Make German Rouladen. If you're German, you've probably heard of rouladen, a very traditional dish in German cooking. If you haven't, rouladen (roo-la-din) is a pickle wrapped in a thin piece of steak and then wrapped in bacon....
German Food - Rouladen
German rouladen is a tasty rolled up packet made with meat, bacon, pickles, onions and mustard in rich, brown gravy. It is generally made from beef but it can also be made from veal or pork.
It can be tied up with string as is shown in some of the accompanying photos, but it is normally sufficient to fasten each packet with a wooden toothpick. The packets are then browned and simmered in water or stock until tender.
I prefer to dip each roulade in seasoned flour before I brown them, That allows the gravy to thicken naturally as the rouladen cooks. The easiest way to do that is to place the flour, salt and pepper in a ziplock bag with a couple of the rouladen and shake the bag until they are evenly coated.
The biggest problem that you will have with following this recipe is to find a butcher who knows how to cut the meat properly. You will not find it pre-cut in the supermarket shelves. If your butcher is not familiar with rouladen, ask him to take a top round roast and slice it about 3/8 of an inch thick. The slices will vary in size but they should be at least about 5 x 6 inches. If they are a little small, you can put them between two pieces of plastic or aluminum foil and flatten them a little with a heavy frying pan
12 Thin Slices of Beef Round Steak (about 6 in. x 6in. x 1/8 in. thick)
4 Slices of Thick Cut Bacon cut into thirds
6 Small Dill Pickles sliced in half lengthwise
1 Medium Onion peeled and finely chopped
12 Teaspoons of Dijon Style Mustard
½ Cup Flour
1 Teaspoons Salt
½ Teaspoon of Black Pepper
½ Cup of Vegetable Oil
1 Quart Ziplock Plastic Bag
- Lay each piece of meat down and coat a diagonal strip across the middle with mustard.
- Place a piece of bacon diagonally about one inch from one corner and put a pickle spear on it.
- Sprinkle about a tablespoon of chopped onions on it and begin rolling the meat from one corner toward the other.
- After one roll, fold in both edges and continue rolling the meat to form a sealed packet.
- At this point, you should be left with a corner of meat, which you can secure with a single wooden toothpick.
- If you look at the pictures that I have included you will get the idea of what the rouladen should look like. Just remember that they will be somewhat smaller and fastened with a toothpick instead of tied with a string.
- Next, place the flour, salt and pepper in a ziplock bag and shake it up to mix the ingredients thoroughly.
- Place two or three rouladen at a time into the bag and shake it until they are completely cowered with flour.
- Meanwhile heat the oil in a large frying pan and brown the rouladen in batches.
- Transfer them to a roasting pan or Dutch oven, and then drain off any excess fat.
- De-glaze the pan with several cups of water or stock and add it to the pan with the rouladen.
- Add several more cups of water so that the rouladen is nearly covered and cook in a 300 F oven for about two hours until the meat is tender.
- Check from time to time to gently stir the gravy to keep it from sticking to the bottom and to add water if it is getting too thick.
- After about an hour, you can taste the gravy and adjust the salt level if necessary.
Rouladen goes extremely well with German red cabbage (rotkraut) and spaetzle or almost any type of dumpling. You could also serve it with my mother’s Norwegian krube, which is the subject of another hub.
Beef Rouladen Video
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