German Beef Rolls In Wine Gravy Rouladen
From juels 15 years ago
- 100 minutes to make
- Serves 6
Tender Geman beef rolls, stuffed and slow cooked in red wine sauce to perfection. As they cook, a delicious gravy is created that you can pour on top. Carrots add a pleasant sweetness and compliment the meat.
Ingredients
- 6 slices rib eye steak (you can use other boneless tender cuts of steak) shopping list
- salt and pepper to taste shopping list
- 1/3 cup flour shopping list
- 2 tbsp. oil AND 2 tbsp. of butter for browning the meat shopping list
- For Filling: shopping list
- 2 tbsp. butter shopping list
- 2 onions, chopped shopping list
- 6 slices of bacon shopping list
- 1 1/2 cups parsely, chopped shopping list
- 2 tbsp. capers, rinsed shopping list
- For Gravy: shopping list
- 2 onions, coarsely chopped shopping list
- 3 cups beef broth shopping list
- 1 cup dry red wine shopping list
- additional flour for thickening shopping list
- 8 carrots, peeled and halved lengthwise shopping list
How to make it
- Place steaks (one at a time), between 2 sheets of ceran wrap. Pound until thinner and bigger in size. Sprinkle with salt and pepper, set aside.
- Mix flour with about 1 tsp. of salt and 1/4 tsp. of pepper in a lg. shallow plate. Set aside.
- To make filling:
- Sautee 2 chopped onions in 2 tbsp. of butter in a skillet, until translucent. Stir in parsely and capers and turn off the heat.
- Place a slice of bacon (fold bacon in half if too long) and about 2 tbsp. of filling on wide end of each slice of beef. Fold beef over 1/4 inch on the sides and roll up from wide end. Tie with a twine, or secure with wooden toothpicks.
- Roll the meat in seasoned flour. Reserve leftover flour.
- Heat 2 tbsp. oil and 2 tbsp. butter in a Dutch oven, or a heavy pot. Brown beef rolls, a few at a time. Remove from pot when browned.
- Add 2 coarsely chopped onions to the Dutch oven. Brown lightly , then add beef rolls back to the pot.
- Pour 3 cups beef broth and 1 cup of red wine over top of the beef rolls and onions. Add carrots . Bring to a boil, reduce heat and simmer for 90 minutes with the lid closed.
- When done cooking, you can remove the rolls, carrots and onions into a platter. Discard the twine/toothpicks.
- The sauce should already be somewhat thickened, but if you like it thicker, use the reserved flour (or just use extra flour) to thicken the gravy. Mix about 1/4 cup of flour with some water, using a whisk, until smooth. Stir into Dutch oven and cook, stirring until thickened. Pour over beef rolls and serve with roasted or mashed potatoes.
- *Note: you can use some more red wine instead of water mixed with flour, when thickening the gravy.
pound the beef
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stuff & roll
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dredge in flour
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brown the rolls
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serve with potatoes
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The Rating
Reviewed by 19 people-
Wow and an easy easy 5 from me.
cookingforfun
in Marblehead loved it
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jewels..your description, had me wanting to eat the screen 5 pts
frodo
in meadville loved it
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Now you've done it girl!!! This is one of my favorite German meals. My mon (bless her heart.....;-)~~ always use round steak or some other cut of meat that turned out dry. I love the idea of using ribeye. Great recipe Julia. Thanks for sharing it...more
jimrug1
in Peoria loved it
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