Rouladen
This is the go to birthday dinner for Lisa. It's an amazing German meal and relatively easy as well.
Print Pin RateServings: 4 people
Ingredients
- 2 1/2 lbs lean high quality beef top round steak sliced into ΒΌ inch strips
- 8 tbsp brown mustard
- Kosher salt and fresh ground black pepper
- 10 slices bacon
- 1/2 cup red onion chopped
- 12 sandwich slice pickles
- 4 large pickled pepperoncini peppers
- oil for frying
- 3 1/2 cups hot beef broth
- 1 bay leaf
- 1/3 cup all purpose flour
- 1 cup water
- 1/4 cup fresh parsley minced
- toothpicks
Instructions
- Slice the beef round into 12 equal rectangular pieces about 1/8 inch thick
- Chop each of the bacon slices in lengths that will fit across the meat slices
- Chop each of the pickle slices in half cross-wise
- Julienne the pepperoncini peppers into thin slices lengthwise
- Spread 1 tbsp of mustard on one side of each slice of beef round
- Sprinkle salt and pepper to taste over the mustard
- Sprinkle red onion pieces equally across each slice
- Lay a couple pieces of bacon across each slice
- Lay a couple pieces of pickles across each slice
- Firmly roll each slice, jelly roll style, and secure each Rouladen with wooden toothpicks
- Drizzle some cooking oil in a large dutch oven over medium high heat to around 350F, then carefully add a few of the Rouladen rolls. Don't crowd them or they won't sear properly. Fry until nicely seared.Repeat until all the rolls are done. You will probably need to add a bit more oil for each batch.
- Add enough hot beef broth to almost cover the rolls, add a bay leaf, increase heat to high and bring to a boil.
- Reduce heat to low, cover and simmer for 1 1/2 hours. At about half way through, carefully rearrange the rolls to ensure each roll has been covered with the broth.
- Carefully remove the rolls from the pot with a slotted spoon to an oven proof pan, cover with foil, and place in the oven on Keep Warm
The Gravy
- Add the flour to the water in a large measuring cup, whisking briskly to blend
- Add the flour mixture all at once to the hot broth then use a wire whisk to blend well. Use a wooden spoon to scrape up all the tasty brown bits from the bottom of the pot and stir them into the gravy.
- Increase heat to medium high and bring the gravy mixture to a boil, stirring constantly, until the gravy thickens.
- Reduce heat to low, remove bay leaf, and season to taste with salt and pepper.
To Serve
- Remove toothpicks from the rolls
- Using a large slotted spoon, place the rolls back into the gravy, cover, and allow to heat through for a few minutes
- Remove from heat and serve with sprinkles of parsley.Good side dishes are boiled new potatoes, mashed potatoes, or potato dumplings and pickled red cabbage.
