German Beef Rolls In Wine Gravy RouladenFrom juels 8 years ago
- 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.
People Who Like This Dish 29
The Cookjuels Clayton, NC
The Rating19 people
Wow and an easy easy 5 from me.cookingforfun in Marblehead loved it
jewels..your description, had me wanting to eat the screen 5 ptsfrodo in meadville loved it
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...morejimrug1 in Peoria loved it