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Rouladen
Created by: Howcan Team
Ingredients
- 4 slices of beef (about 1/4 inch thick)
- 4 slices of bacon
- 1 large onion, thinly sliced
- 4 dill pickles
- 4 tablespoons of mustard
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 2 cups of beef broth
- 1/4 cup of red wine
- 2 tablespoons of all-purpose flour
Instructions
- Lay out the beef slices and season with salt and pepper.
- Spread 1 tablespoon of mustard on each beef slice.
- Place a slice of bacon, some onion slices, and a pickle on each beef slice.
- Roll up the beef slices and secure with toothpicks.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Brown the beef rolls on all sides, then remove from the skillet and set aside.
- In the same skillet, add the flour and cook for 1-2 minutes to make a roux.
- Slowly pour in the beef broth and red wine, stirring constantly to make a gravy.
- Return the beef rolls to the skillet, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
- Remove the toothpicks from the beef rolls before serving.
- Serve the Rouladen with the gravy and your choice of side dishes.
Rouladen is a traditional German dish consisting of thinly sliced beef, spread with mustard, and filled with bacon, onions, and pickles, then rolled up and braised until tender. This hearty dish has its roots in the 19th century and is a staple in German cuisine, particularly in the regions of Bavaria and Swabia. Chefs like Johann Lafer and Alfons Schuhbeck have popularized their own versions of Rouladen, adding their unique twists to the classic recipe. Today, the best Rouladen can be found in authentic German restaurants, where the key to a perfect Rouladen lies in the quality of the beef and the balance of flavors in the filling. For a vegetarian alternative, some chefs use cabbage leaves or seitan to create a similar roll-up effect, offering a delicious option for non-meat eaters.
150 min
4
450 calories
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