Prep 15 mins
Cook 1 hr 45 mins
German /Hungarian meat roulade consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef and then cooked. Reminds me a little of mini morkon, a dish my Dad makes often. Found on Cookipedia.
- 1 boneless beef shank, cut into very thin steaks and hammered flat
- 1 onion, peeled and chopped
- French mustard (to taste)
- 4 slices bacon or 4 slices pancetta, to taste
- 1 large dill pickle, cut into strips
- 2 garlic cloves, peeled and crushed
- 1 carrot, peeled and sliced
- 1 stalk celery, cut into moons
- 1 bay leaf
- 12 ounces red wine (approx. 1/2 bottle)
- 1 tablespoon tomato puree
- beef stock, to taste
- sea salt, to taste
- fresh ground black pepper, to taste
- flour, for dusting (or cornmeal)
- Spread the mustard on the inside of the steak.
- Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.
- Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside.
- In the same pan, sauté the onion,celery, carrot and garlic for 6 minutes.
- Add a little red wine and stir to deglaze the pan.
- Place the rouladen on top of the vegetables and pour the remaining wine over the top.
- Heat for 5 minutes to reduce the wine a little.
- Add a little beef stock, tomato puree, bay leaf and season well.
- Simmer gently for 1.5 hours
- Strain the gray before serving and thicken a little if needed
- Serve hot with boiled or mashed potatoes, carrots and broccoli.
Beef rouladen is my favorite German dish, and this version is fantastic! Flavorful, tasty and authentic - and easy to make. I used thin breakfast steaks which I pounded further, and followed the recipe as written. Just wonderful - will make this again. Made for ZWT7, for the Witchin Kitchen.
Wunderbar! My mom used to make Rouladen, and these did her's justice! I followed instructions as posted, although I did add a few shakes of Maggi seasoning. Also, used powdered Allspice, salt and pepper to season the meat. Thanks! made for ZWT7 Count Dracula and his Hot Bites
Very good, tender, hearty, comfort, food. I used a 2 pound flank steak that I butterflied and pounded. I was generous with the Dijon and used Worcestershire sauce, Afterburner Petite Dill Pickles. I didn`t have celery. Used 3 carrots. Browned stove top and then browned the veggies adding a 6 ounce can of tomato paste to brown and sweeten. Then deglazed with wine, Then placed in a crock pot with meat on top. Added enough stock to come up half way. Cooked on low for 6 hours, flipping after 3 hours. Did shrink down to almost 1/2 the amount. Let rest for 20 minutes before slicing. Thank you! My DH thank you too! Made for ZWT 2011.