The Best Beef Rouladen

Recipe by Jan in Lanark
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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