Rouladen
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
2 hrs 20 mins
-
Total Time
2 hrs 35 mins
-
Servings
8
-
Calories
273 kcal
-
Course
Main Course
-
Cuisine
German
Rouladen
Description
Rouladen features thin slices of top round beef spread with flavorful mustard and sprinkled with salt and pepper. Layered with optional bacon, sliced onions, carrots, and dill pickles, the meat is rolled tightly and secured with toothpicks. Browning the rolls in butter or oil creates a caramelized crust, enhancing flavor. The rolls simmer in water or beef broth for about two hours until tender.
The cooking liquid is then boiled and thickened with a cornstarch slurry to create a rich gravy. The final dish is served with the gravy spooned over the rouladen for added moisture and taste. The prepared rolls offer a combination of smoky bacon, sharp mustard, and the tartness of pickles inside tender meat.
Traditional side dishes include spaetzle, red cabbage, boiled or mashed potatoes, or rice. The recipe allows for preparation ahead of time, and rouladen can be refrigerated or frozen raw or cooked. Gentle reheating ensures the meat remains tender.
Ingredients
- 2-3 lbs beef roast have butcher slice thinly- length wise @ 1/8 “ thick, round
- 8-12 lices Bacon , optional
- 1 onion very thinly sliced
- 2 carrot very thinly sliced, julienne
- 2 whole dill pickles thinly sliced,
- 1/2 cup mustard or dijon, German
- salt
- black pepper
- Toothpicks
- 2 Tablespoons butter or a combination, or oil
- 1 cup water or beef broth
Instructions
- Cut the onion, carrot and pickle in match-stick style pieces.
- Lay out the thin slices of meat and each spread generously with mustard and sprinkle with salt and pepper.
- Place bacon on top (if using) and then pickle, carrot and onion along the meat. Roll up tightly and secure with toothpicks.
- Heat a large dutch oven or pot over medium-high heat. Add butter or oil. Add cook, turning occasionally, until browned on all sides.
- Add 1 cup water or beef broth to the pot and scape up any browned bits from the pan. Cover pot and simmer on low for 2 hours.
- Remove Rouladen to a plate and bring juices in the pot to a boil. Thicken with cornstarch dissolved in 1 Tablespoon of water. Taste gravy and add additional salt, pepper, or beef bouillon granules, if desired.
- Remove toothpicks from the Rouladen and serve with gravy spooned on top.
Notes
- Request your butcher to slice top round beef thinly (about 1/4 inch thick) and long for optimal rouladen rolls.
- German mustard enhances authenticity; consider specialty market options.
- Optional addition of sautéed mushrooms to the gravy can add richness.
- Rouladen pairs traditionally with spaetzle, red cabbage, boiled potatoes, mashed potatoes, or rice.
- Raw rouladen can be made ahead and refrigerated; cooked rouladen refrigerates for several days.
- For freezing, freeze raw or cooked rouladen flat before transferring to bags, storing up to 3 months; thaw overnight in fridge before reheating gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 29g | 58% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 399mg | 17% |
| Potassium | 521mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2568IU | 51% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
