Rouladen (Beef Roll-ups)
Course: MainCuisine: GermanPrep time
30
minutesCooking time
40
minutesIngredients
2 lbs tap round beef (have the butcher cut it into 6 slices about 2 1/2″ x 4″ x 1/2″; or use minute steaks)
prepared mustard
salt and pepper
1-2 sliced onions (Reinhard uses carrot strips, too)
dill pickles cut into strips
raw bacon strips cut in thirds
flour
red wine
Seasoning options: paprika, tomato puree, lemon juice, sour cream…
Directions
- Pound beef slices to about 1/4 inch thick (if you can buy slices this thin, or are using minute steaks, pounding isn’t necessary. But it does tenderize the meat; this cut of beef is not the most tender, but gives the classic flavor).
- Spread a little mustard over each slice, then season with salt and pepper.
- Place a piece of bacon, a pickle strip, a carrot strip (if you like) and a piece or two of onion near the narrower end of the slice.
- Starting there, roll up the slice and secure with a toothpick or string.
- Sprinkle rouladen lightly with flour.
- Heat oil in a deep pot and brown them well.
- Add enough water and red wine to cover rouladen.
- Cover pot and braise gently on top of stove about 1 hour.
- Replenish any liquid lost during cooking.
- Remove rouladen to warmed serving dish and remove string or toothpicks.
- Reduce volume of liquid by boiling it down, then thicken to gravy consistency and season to taste (see seasoning options, above).
Notes
- If you prefer oven to stovetop, bake browned rouladen in a covered casserole dish at 350°F for about an hour.