The Best Beef Rouladen

Submitted by Jan in Lanark

"Okay, warning! This is a lot of work and I only make it on special occasions, but it really is the best! Very authentic I believe."

 

• Ready In: 2hrs 10mins
• Ingredients: 18
• Serves: 6-8

ingredients

• 2 1⁄2 lbs round steaks, thinly sliced
• 4 tablespoons butter, divided
• 1 medium onion, chopped
• 1⁄2 lb ground veal
• 1⁄2 cup fresh rye breadcrumbs
• 1⁄4 cup chopped fresh parsley
• 2 tablespoons capers
• 1⁄4 teaspoon marjoram
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 -3 tablespoons Dijon mustard
• 2 dill pickles, cut lengthwise into 8 strips
• 7 -8 slices bacon, cut in half
• flour (for dredging)
• 1 cup beef stock
• 1⁄2 cup dry red wine
• 1⁄2 cup tomato puree
• 1⁄2 cup sour cream (optional)

directions

1. Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces.
2. Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink.
3. In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
4. Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.
5. Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
6. Any leftover filling can be added to the sauce.
7. Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
8. Combine beef stock, wine, tomato pureé and leftover filling and add to the pan.
9. Cook, covered, for about 1 1/2 hours or until meat is tender.
10. Remove rouladen to a warm platter and discard string.
11. Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
12. Pour gravy over rouladen and serve with spaetzle or riced potatoes.

Reviews

[Mustang Sally 54269]

Pretty tasty. Abit of a different variation to regular rouladen. I used ground pork vs veal. The gravy was pretty thick so I may try it next time with abit more stock & wine. We really like the flavours, thanks for sharing.