Rouladen

Johnny West

Well-known member
Ingredients-:

4 thin slices flank steak or quality beef top round steak filets (1/4" thick), *have your butcher do this for you (at least 1 lb., a little more is fine)
salt and coarse ground black pepper, to taste
prepared spicy brown stone-ground German mustard
8 Tbl. sweet or dill pickle relish, can sub garlic dill pickle spears if preferred
8 slices bacon, partially cooked, (about halfway), to render fat
1 large vidalia onion, halved and thinly sliced
3 Tbl. butter
½ - 1 tsp. minced garlic, to taste
1 teaspoon ketchup (or tomato paste), both work fine
2 cups beef broth
2 tsp. Superior Touch Better Than Bouillon Beef Base
¼ tsp. coarse ground black pepper, or to taste
1 Tbl. cornstarch
1 Tbl. red wine, chilled
fresh parsley for garnish, optional

Instructions-:

Season beef slices with salt and pepper and thinly spread top sides with mustard.
Evenly spread each with relish, top each with 2 slices of bacon, and sprinkle each with sliced onions. *If subbing pickle spears, place 1-2 on top of onions near edge closest to you so that when rolled, they end up in the very center.
Roll up slices tightly and tie with cooking string. *If using flank steak, make sure that you roll them up with grain running parallel to you, or lengthwise, so that when you slice them to eat, you are slicing them against the grain for maximum tenderness.
Heat butter in a medium-sized frying pan. Add beef rolls and sauté until well browned, turning as needed. When browned, add garlic and sauté, stirring garlic until fragrant, about 1 more minute. Add broth, bouillon/beef base, ketchup, and pepper.
Cover and simmer about 1 hour turning rolls 2-3 times, recovering.
To thicken sauce into a gravy, combine cornstarch and red wine. Stir slurry mixture into cooking liquid. Cook, stirring, until thickened.
Remove rolls to a warm platter, remove strings, ladle gravy over rolls, and garnish with chopped parsley or sprigs to serve.
Goes very well with mashed potatoes and a side vegetable such as buttered peas, carrots, green beans or asparagus.

http://wildflourskitchen.com/2014/10/20/olde-worlde-german-beef-rouladen-rolls-gravy-rindsrouladen/
 

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QSis

Grill Master
Staff member
Gold Site Supporter
Holy cow, those look and sound FANTASTIC, John! What did you think?

Are four rolls for 2 people?

Lee
 

Johnny West

Well-known member
Lee-: Ha, just wrote a long paragraph and accidentally deleted it.
Four is certainly enough for two people - I could only eat two. We
made 7 since that was the amount of meat we had. We used carne
asada meat we got from Winco. Usuully we buy rouladen meat at the
commissary. They slice it specially because of all the old Geman
wives of the military. The gravy with red wine was excellent.
 

ChowderMan

Pizza Chef
Super Site Supporter
rouladen are a bit like sausage - there's thousands of recipes.

the big trick is to get a thin tender chunk o' beef. I should ask our local butcher if he has a 'make thin' doohickey... I've tried by hand with less than spectacular results.
 
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