Prep 40 mins
Cook 1 hr 30 mins
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.
- 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)
- 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.
- Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink.
- In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
- Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.
- Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
- Any leftover filling can be added to the sauce.
- Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
- Combine beef stock, wine, tomato pureé and leftover filling and add to the pan.
- Cook, covered, for about 1 1/2 hours or until meat is tender.
- Remove rouladen to a warm platter and discard string.
- Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
- Pour gravy over rouladen and serve with spaetzle or riced potatoes.
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.