Mom's Traditional German Beef Rouladen (Rinderrouladen)

"Traditional German Beef Rouladen with a wonderful gravy, just as my mother made and now I make. This is a family favorite, and an excellent Sunday or Holiday meal. We enjoy our rouladen with boiled new potatoes or potato dumplings and a side of my German Rotkohl recipe #108449 or Country Green Beans recipe #344562. I sometimes serve dinner rolls with fresh butter, to round out the meal. Guten appetit!"
 
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photo by encee1 photo by encee1
photo by encee1
Ready In:
2hrs 30mins
Ingredients:
12
Serves:
8
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ingredients

  • 2 12 lbs lean high-quality beef round steak, cut into 8 equal rectangular sections and pounded flat
  • 8 tablespoons yellow mustard
  • salt and pepper, to taste
  • 4 slices bacon, chopped
  • 12 cup white onion, chopped
  • 14 cup dill pickle, finely chopped (may use dill relish)
  • 14 cup oil, for frying
  • 3 12 cups hot water, to cover (or hot beef broth)
  • 1 bay leaf
  • 13 cup flour
  • 14 cup fresh parsley, minced (for serving)
  • wooden toothpick (or may use cooking twine or white thread for securing rouladen)
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directions

  • Spread 1 tablespoon mustard evenly on one side of each pounded steak.
  • Sprinkle salt and pepper over mustard.
  • Evenly sprinkle chopped bacon, onion, and pickles over mustard side of each steak.
  • Roll up firmly jelly roll fashion (with filling to inside, starting at narrow end), and secure each rouladen shut (so filling stays in) with wooden toothpicks, cooking twine, or white sewing thread.
  • In a large dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned, turning once (about 7 minutes per side).
  • Add enough hot water or broth to almost cover the rouladen. Add bay leaf. Increase heat to high and bring to a boil.
  • Cover and reduce heat to low.
  • Simmer, covered, for 1 1/2 hours on low heat, checking once halfway through to give a stir and see that meat is covered with sufficient liquid (you may add a little hot water at this point, if necessary).
  • With a large slotted spoon, carefully remove the rouladen from the hot broth to an oven-proof dish; cover with foil and keep warm in the oven while making the gravy.
  • To Make Gravy:

  • Add the flour to 1 cup of water in a large measuring cup, whisking briskly with a fork to blend.
  • Pour the flour mixture all at once into the hot broth, using a wire whisk to blend. Use a wooden spoon to scrape up any brown bits from the bottom of the pan, and stir them into the gravy.
  • Increase heat to medium-high, and bring gravy mixture to a boil, whisking constantly. Continue to whisk and boil for two to three minutes, until gravy thickens. Reduce heat to low, and remove the bay leaf. Adjust seasoning to taste.
  • To Serve:

  • (Note: Remove toothpicks and twine or thread before serving).
  • Using a large slotted spoon, carefully place the rouladen into the hot gravy; cover, and warm through for a few minutes.
  • Remove from heat and serve.
  • Good sides are boiled new potatoes or potato dumplings sprinkled with fresh snipped parsley,and German Rotkohl (Red Cabbage) or Country Green Beans with Bacon and Onion.

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Reviews

  1. I have been waiting to try this for some time. The round steak that I purchased was smaller in weight and did not allow me to cut in rectangular sections. I will never make that mistake again. It would have made it much easier and I think would have allowed me to use string to close the ends much better. I used toothpicks this time. I didn't much care for the gravy. All in all, it was great fun to do and tasted pretty good.
     
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RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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