Beef Rolls (Rindsrouladen)

READY IN: 2hrs 15mins
Recipe by Bayhill

Posted for the Zaar World Tour-Germany. This recipe is from my German great-grandmother. I took these to my son's school for "Heritage Day" when he was young. The other students/parents were a little "apprehensive" to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home.

Top Review by Papa D 1946-2012

Beef Rouladen is one of my favorite German recipes and this version is very good. Made as written with a couple minor adjustments, I used 2 cups of beef broth and added 1/2 cup red wine, so I could have plenty of sauce which I thickened with a cornstarch slurry. Wonderful flavor and oh so tender. Thanks for a superb meal. Made for your win in the 2011 football pool ~ Conference Championships Week.

Ingredients Nutrition

Directions

  1. Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
  2. with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
  3. Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
  4. Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.

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