Recipe

My Moms Rouladen Beef Roll Recipe

Add Step-by-Step Photos	Berenzvideodotcom / All my dishes 1 year, 10 months ago This is a classic German European stuffed beef roll Prep:15m Cook:90m Servings:4	Berenzvideo
	german beef

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Ingredients

2 lbs. top round of beef, thinly sliced

4 slices of bacon, diced

3 dill pickles, sliced length wise

1 tsp mustard (yellow)

1/2 diced onion

salt and pepper

2 cups beef broth or other liquid

Directions

The meat should be cut into 4 to 6 thinly sliced portions in a sort of rectangular shape

Pound each with mallet or edge of plate until quite thin and all tissues have been broken down.

Place bacon, pickle wedges, onion, mustard over each.

Sprinkle with salt and pepper

Roll up

Secure with string, tying up the ends to keep the filling in during cooking

Saute in hot fat or oil until well browned on all sides

Add broth or water

Cover and simmer until done. (Meat should be very tender) about 1.5 hrs.

GRAVEY (my mom's)

Make a roux

Add some remaining liquid and buttermilk to make the gravey. Make sure to use buttermilk for an interesting gravey that goes well with the tastes in this dish

I like to serve this with a sweet and sour red cabbage and sauerkraut.

The sauerkraut should have a little sweetness to it and some well browned diced bacon and some of the bacon grease. Not to much grease. Simmered till quite tender, and a little sprinkle of Parmesan cheese in the kraut. Really.

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Comments

lunasea 1 year, 10 months ago said:
I've eaten Rouladen many times and really love it, but I've never made one. I'm saving your recipe to do just that. Love your photos...great post. Thanks so much, Peter! =)

wynnebaer 1 year, 10 months ago said:
Great post.....:)

squirrel_nut 1 year, 10 months ago said:
This sounds great! never heard of the dish, but glad to be trying it soon.

lunasea 1 year, 9 months ago said:
I made this yesterday and tripled the recipe for company - after browning well in Dutch oven, added broth and finished covered in the oven for 1.5 hours at 325 F, then made the gravy on the stovetop. Served, as suggested, with Sweet and Sour Cabbage, Bavarian Sauerkraut (dolled up) and Potato Dumplings. Added a baby spinach, red onion and apple salad with a Mustard Caraway dressing. Pinor Noir, of course. I wish I could give you (and your Mom) 10 forks...but you sure have my five. Thanks again, Peter.

P.S. I did use a spicy German mustard (and used more than one teaspoon) and slightly pre-cooked my bacon before stuffing and rolling. :)

kochhexe 1 year, 8 months ago said:
Ohh, Peter, you and your Mom sure know how to make rouladen - my father was really good at it, too and i make them from time to time when asked by my son - the gravy (as you know) is best if you have LOTS of rouladen. i serve it with red cabbage, too, and, if there are lots of people, also with sauerkraut. make it with goose fat and pitless grapes and some champagne - if the wild boar left some :-).
i also make both 'salzkartoffeln' (boiled potatoes) and dumplings.
i will keep in mind Luna#s additon of red onion and apple salad. ohhh, am i ever happy i found this site and you folks in it.
have a lovely week-end.
Renate

hollymayb 1 year, 7 months ago said:
I've been wanting to know how to make this for years! Wonderful recipe & thanks for the step by step pictures!

legoflamb 1 year, 5 months ago said:
Wow that is the real deal. I make Rouladen from a recipe that my wife's step-grandmother gave to me. It's almost identical. I ususally make it on Sunday for a Monday dinner. That extra day makes it taste even better!

rhudson 11 months, 3 weeks ago said:
It all sounded good until the sprinkle of Parmesan
cheese on the kraut

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