My Favorite Rouladen
When we lived in Germany in the mid 1970's, I was never able to appreciate pickles inside my meat. On day when we lived there I was given this Rouladen variation which was definitely more to my taste. Throughout the years when I was craving German Rouladen this is the recipe I used. OPTIONAL--I like a nice brown gravy so I add 1 Tablespoon Kitchen Bouquet to the gravy when it is thickening at the end for added flavor and color.
- Ready In:
- 1hr 30mins
- 1 medium onion, chopped
- 1 stalk celery
- 1 1⁄2 cups cubed dried bread
- 1 egg, beaten
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon thyme
- 6 -8 thin slices beef steaks
- 1 1⁄2 cups flour
- 1 teaspoon salt (divided)
- 1 teaspoon black pepper (divided)
- 5 tablespoons oil
- 1 quart beef or 1 quart chicken stock
- 2 bay leaves
- Mix the bread cubes, chopped onion, chopped celery, the 1/4 teaspoons of salt, the 1/4 teaspoon pepper, and the thyme together in a small bowl with the beaten egg.
- Take each piece of meat and lay about 1/6 of the bread mixture in a small log shape along the edge nearest you and roll towards the other side fastening with a toothpick if needed.
- Continue until all the rolls have been made.
- On a plate place the cup of flour with half the 1 teaspoon of salt and half the 1 teaspoon of pepper.
- Roll each meat roll in the flour mixture setting aside any leftover flour for later.
- Place the oil in a medium hot skillet.
- Brown the meat rolls on each side.
- Pour in the beef or chicken stock over the meat and add the bay leaves.
- Cook for about an hour or until the meat is tender.
- Remove meat to a clean plate.
- Remove the bay leaves from the pan and discard.
- Mix the leftover seasoned flour with 1-2 cups of cold water.
- Add the flour/water to the juices which are left in the fry pan, add more stock or flour if needed.
- Cook until thickened, stirring continually.
- Add additional salt and pepper if needed to taste.
- Pour some of gravy over the meat rolls (rouladen) and serve the remainder on the side.
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I made this dish earlier in the week. I, too, am not a fan of the traditional pickle slice in the dish, so I usually sub it out using a scallion and sliced bacon inside. We didn't really care for the "stuffing" mixture too much. Maybe because it is so different than what we are use to. I do like your method of cooking them... very similar to my mushroom gravy. I may try to incorporate your way into mine somehow. I served these with Recipe #431344 and with some left-over Recipe #249021 . It was a nice meal. Thank you for posting your version of a German classic. (Made for "Name That Ingredient" tag).2490211Reply
Oh yum, Carrol this was delicious, we have a similar dish in Scotland but it has sausage in the middle, this was a bit different. I liked the mix that was in the centre, I mixed some thyme from my garden, and sourdough bread from the freezer. I used oxo cubes, to give it a real beefy taste it was very tasty. I will certainly make it again. I served it with recipe#422529#422529 thank you for posting. Made for ZWT#6 20101Reply