Recipe

German Beef Rolls In Wine Gravy Rouladen Recipe

Add Step-by-Step Photos	Juels / All my dishes 1 year ago 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. Prep:15m Cook:100m Servings:6	Juels
	german rouladen

pound the beef

stuff & roll

dredge in flour

brown the rolls

serve with potatoes

Add Photos

Does this look good? Yeah! / Nope

Fans

greekgirrr

meals4abby

gagagrits

momo_55gra

cookingfor

lacrenshaw

frodo

waterlily

lunasea

notyourmom

chefelaine

marky90

Ingredients

6 slices rib eye steak (you can use other boneless tender cuts of steak)

salt and pepper to taste

1/3 cup flour

2 tbsp. oil AND 2 tbsp. of butter for browning the meat

For Filling:

2 tbsp. butter

2 onions, chopped

6 slices of bacon

1 1/2 cups parsely, chopped

2 tbsp. capers, rinsed

For Gravy:

2 onions, coarsely chopped

3 cups beef broth

1 cup dry red wine

additional flour for thickening

8 carrots, peeled and halved lengthwise

Directions

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.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Beef

Or see more just like this

Comments

cookingforfun 1 year ago said:
Wow and an easy easy 5 from me.

frodo 1 year ago said:
Jewels..your description, had me wanting to eat the screen 5 pts

jimrug1 1 year ago said:
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.....

momo_55grandma 1 year ago said:
Guesss we will have to call ya Chef Juels{awsome fantastic recipe yummy delicous{ok I quit} love the recipe

greekgirrrl 1 year ago said:
Wow- great recipe and I'm with jim on the use of the ribeye cut! High 5!

lacrenshaw 1 year ago said:
Braising is such a fabulous cooking method, isn't it, Julia? And this recipe in particular lends itself to braising. You have put together a wonderful meal with your suggestions for carrots and potatoes. You have earned more than a 5. Alas! 5 is the highest we are able to score. Thanks!
Lorraine

binky67 1 year ago said:
My mouth is watering for this now!!!! Thanks Julia, this is wonderful and surely brings back memories for me. I added it to a few more groups.

jimrug1 1 year ago said:
I had to come back and check out the rest of the step by step photos... Awesome!! They really make the reicpe come alive. I have decided this is what I want you to fix if you and hubby ever have me over for dinner....;-)~~~~ I will bring some good Artisan bread to soak up all that yummy gravy...

meals4abby 1 year ago said:
My mouth is watering! 5++++++++

22566 1 year ago said:
Thank-you this sounds like a wonderful stick to your ribs type of dinner,wonderful for company.

Hope you have had a good day.

Kind Regards
Joyce

lincolntoot 1 year ago said:
MMMMMMMMMMMMMMMMMMMM and Yummmmmmmmmmmmmmmm and a 55555555!

trigger 1 year ago said:
I love this type of recipe Julia.
WOW you are getting great at posting look at all of those lovely step by step pics.
Flagged as beautiful and unique.
Five forks

lunasea 1 year ago said:
I love your use of ribeye for your rouladen - that's gotta kick this recipe right over the top of all that is rouladeness...heh. I love this dish and your pictures are wonderful. I gave you 25 forks ...ermmm...but only five are showing. What's up with that? Flagged you for beauty, too - thanks, Julia. :) Vickie

marky90 1 year ago said:
My dear, this is another winner!!!! Beautiful pics , I am going to make this for friends coming over to dinner Tuesday!!! Thanks Juels-Your friend Marky

notyourmomma 1 year ago said:
Juels, this is a great post. I love the terrific pictures and you give me hope that I can make this "just like his momma did" I've never quite made it good enough for hubby. I don't think I let the meat braise slowly enough and it was always too tough. I admire the effort this takes. Awesome.

m11andrade 1 year ago said:
I love this! You make it sound easier to do than I thought it would be! I agree with everyone else here, it is beautiful and a very good recipe!

krumkake 10 months, 3 weeks ago said:
Oh man, I haven't had rouladen in years - your recipe looks sooooo good! I will attempt to make this at home, since your instructions are so clear and concise (something I really appreciate when making something at home for the first time!)...thanks, Juels.

gagagrits 10 months, 1 week ago said:
Wow, Jules these are beautiful, I love all the pictures and the step-by-step impeccable directions. Will definitely make these, thanks for the wonderful recipe!......:)
PS> Did you get snow last night?

chefelaine 7 months, 3 weeks ago said:
Another sure-fire winner, Julia!! HIGH FIVE! Flagged as well! :+D

maywest 7 months, 1 week ago said:
Wow this sounds like a great dish and my boyfriend has been after me to make something with wine and he loves german food so if ican get this to come out as good as yours looks .. I will be a happy girl. thanks great directions...i will let you know ...

Add a Comment