Prep 20 mins
Cook 3 hrs
Hearty and delicious Sunday Dinner. Beef Roll-Ups, Rouladen as they are called in Germany make a great dish, especially when served with red cabbage and potato dumplings. They are easily frozen and reheated! If you can find smoked and salted pork belly instead of bacon, you'll have a real fantastic traditional German dish
- 4 pieces flank steaks, sliced very thin
- 4 large onions
- 3 slices bacon, steak, smoked and salted
- 1⁄2 cup pickle, diced, dill, kosher, German style
- mustard, spicy, hot
- cooking oil
- 2 cups broth
- Flatten out the flank steaks with a meat pounder and spread mustard on the "inside" of the meat.
- Dice 1 onion, the bacon and the pickles and distribute even amounts onto your roll up meat.
- season well with salt, pepper and paprika powder.
- Roll up meat from the short side up and secure edge with either tooth picks or some yarn/thread.
- spread more mustard on the outside of roll ups and season some more
- Heat oil in a heavy broiler pan and brown roll ups from all sides.
- ad 1 1/2 cups of broth to the broiler as well as the left over 3 onions cut into quarters INCLUDING the brown skins (very important, this will give color to the gravy).
- cover your boiler pan and broil in the oven at 350 F for 2-3 hours (uncover for the last 1/2 hour) or until meat is tender. ad broth if needed.
- take rouladen out of pan and set aside. Strain the liquid into sauce pan and reduce until thickened.
- Serve with potato dumplings and red cabbage.
I made this for hubby and I. I was intrigued by you method of prep and cooking. I followed your recipe exactly, and it cooked fine (except I wish I would've partially cooked the bacon first). It is not at all like what we're used to having as far as Rouladen goes. I'm glad I tried your version. Thank you for posting. (Made for PAC - Spring 2013)