Prep 30 mins
Cook 2 hrs
A rouladen is a German beef roll and its distinctive sweet and sour flavour is very common in Bavarian cooking. It goes very well with mashed potatoes that have a touch of nutmeg in them. Enjoy!
- 4 (6 ounce) very thin beef, steaks, flank steak, or, top butt
- 1 tablespoon german or Dijon mustard
- 2 large dill pickles, cut in half lengthwise
- 1 onion, sliced, very thinly into rings
- 4 slices bacon
- 1⁄2 cup red wine
- 1 1⁄2 cups beef broth
- 1 bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons water
- Lay the steaks on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. Lay a slice of bacon on each steak. Layer the onions evenly onto each steak and top with the pickle slice. Fold two opposing sides of the steak in towards the center about one inch or so forming a roughly rectangle shape. Roll into a tight cylinder and secure with a toothpick or two or butchers string. Repeat with the remaining three steaks.
- Brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot that’s just big enough to hold all four in a single layer. Brown evenly on all sides. Use additional oil if needed and when done discard all the oil.
- Add the wine, beef broth and bay leaf to the pot. Bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. When done a thin knife blade should meet no resistance when poked into the meat.
- Remove the rouladen from the broth. Stir together the cornstarch and water then whisk into the broth until it thickens. Adjust the seasoning to taste. Serve immediately.
Delicious! Authentic German flavors! This was so easy to prepare and came out so tender...I have made many Rouladens and this was at the top of my list...served it with Nif's recipe #456815 for a wonderful meal. Thanks for posting...Made for Fall PAC 2011
ABSOLUTELY DELICIOUS :) Made as written and served with Recipe #375531 A real keeper and will be made often. Thanks! Made for SSaSSy's ZWT6.
I used flank steak that I sliced into 5 pieces. Browned in oil then removed to a slow cooker. Drained the oil and deglazed with the red wine, poured that over the rouladen and added the remaining ingredients. I did use German mustard, turkey bacon and added extra broth which was low sodium. Slow cooked for 5 hours on low. I did use the cornstarch and it wasn`t thick enough, so I did add a slurry of flour to thicken more. This was delish. This is something I never had and was a nice surprise with a burst of the dill pickle. I must say I may never make again because of the high amount of sodium. Thanks. Made for ZWT 6