Ruladen with Mashed Potatoes and Red Cabbage

Rouladen

This is the go to birthday dinner for Lisa. It's an amazing German meal and relatively easy as well.
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Course: Dinner
Cuisine: German
Servings: 4 people

Ingredients

  • 2 1/2 lbs lean high quality beef top round steak sliced into ¼ 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
    Ruladen Rolls Before Rolling
  • Firmly roll each slice, jelly roll style, and secure each Rouladen with wooden toothpicks
    Ruladen Rolls After Assembly
  • 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.
    Ruladen Rolls After Searing
  • Add enough hot beef broth to almost cover the rolls, add a bay leaf, increase heat to high and bring to a boil.
    Ruladen Rolls Simmering
  • 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.
    Ruladen Rolls Simmering
  • 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
    Ruladen Rolls After Simmering

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.
    Ruladen Gravy
  • 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.
    Ruladen with Mashed Potatoes and Red Cabbage

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