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Bacon and Onion Stuffed Rouladen
Created by: Howcan Team
Ingredients
- 4 slices of beef round steak, thinly sliced
- 8 slices of bacon
- 2 onions, thinly sliced
- 4 tablespoons of Dijon mustard
- Salt and pepper to taste
- 4 dill pickles
- 4 tablespoons of vegetable oil
- 2 cups of beef broth
- 1/2 cup of red wine
- 4 tablespoons of all-purpose flour
Instructions
- Preheat the oven to 350 degrees F.
- Lay out the beef round steak slices and season with salt and pepper.
- Spread 1 tablespoon of Dijon mustard on each slice of beef.
- Place 2 slices of bacon and a handful of sliced onions on top of each beef slice.
- Place a dill pickle at one end of each beef slice and roll up tightly, securing with toothpicks.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Brown the rouladen on all sides, then transfer to a baking dish.
- In the same skillet, add the flour and cook for 1-2 minutes to make a roux.
- Slowly whisk in the beef broth and red wine, scraping up any browned bits from the bottom of the pan.
- Pour the sauce over the rouladen in the baking dish.
- Cover the dish with foil and bake for 1.5 hours, or until the beef is tender.
- Remove the toothpicks from the rouladen before serving.
- Serve with the sauce spooned over the top and enjoy!
Rouladen, a traditional German dish, has a rich history dating back to the 19th century. This delectable dish consists of thinly sliced beef, typically rolled and stuffed with a flavorful combination of bacon, onions, and pickles. The dish is then braised to perfection, resulting in tender, succulent meat bursting with savory flavors. Chefs in regions such as Bavaria and Swabia have perfected the art of preparing Rouladen, with renowned restaurants showcasing their own unique twists on this classic recipe. Today, the best versions of this dish can be found in authentic German eateries, where the key lies in achieving the perfect balance of bacon, onions, and spices to elevate the dish to new heights.
150 min
4
450 calories
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