Total Time
2hrs
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.

Ingredients Nutrition

Directions

  1. Spread the mustard on the inside of the steak.
  2. Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.
  3. Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside.
  4. In the same pan, sauté the onion,celery, carrot and garlic for 6 minutes.
  5. Add a little red wine and stir to deglaze the pan.
  6. Place the rouladen on top of the vegetables and pour the remaining wine over the top.
  7. Heat for 5 minutes to reduce the wine a little.
  8. Add a little beef stock, tomato puree, bay leaf and season well.
  9. Simmer gently for 1.5 hours
  10. Strain the gray before serving and thicken a little if needed
  11. Serve hot with boiled or mashed potatoes, carrots and broccoli.
Most Helpful

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.

Marcasite Queen June 29, 2011

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

Linky June 22, 2011

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.

Rita~ June 17, 2011