My Grandma’s Beef Rouladen

The odor of Beef Rouladen cooking in my Grandma Mary’s kitchen is one in all my fondest childhood reminiscences.  

Skinny slices of beef are rolled with a little bit of mustard, bacon, onions, and a dill pickle! The meat rolls are gradual roasted and served with a wealthy brown gravy.

This dish has an old style, hearty taste with melt-in-your-mouth tender beef. Serve with mashed potatoes or cooked macaroni like my grandma all the time did.

plated Beef Rouladen with mashed potatoes

What’s Rouladen?

Simply one of many best consolation meals of all time! For those who come from a German heritage, you most likely grew up with beef Rouladen. My Polish grandmother and my mother made these beef rolls continuously and so they’re positively a favourite.

On this beef rouladen recipe, skinny slices of beef are brushed with mustard after which wrapped with bacon, onion and dill pickle earlier than gradual cooking. It’s served with a wealthy brown gravy.

Ingredients for beef rouladen on a marble board

Components for Rouladen

Beef: Some grocery shops in my space promote beef labeled as “Rouladen”. You want slices of beef which might be about  8″ to 10″ lengthy x 4.5″ vast and 1/4-inch thick. Both ask the butcher or use thinly sliced high spherical steak and even flank steak. If utilizing skinny spherical steaks chances are you’ll have to layer two to get a ten″ size.

Fillings: My grandma all the time used yellow mustard though Dijon mustard is nice too. Skinny slices of bacon, onion and dill or candy pickle (I positively want dill) are wrapped within the beef.

Broth: This recipe makes use of beef broth with a little bit of dill pickle juice. My mother all the time added a can of mushrooms with the juices so I add them in as nicely. The juices are later used to make the sauce or gravy for serving.

Whereas some recipes add a little bit of purple wine, my Grandma stored it easy. You possibly can add additional onions to the gravy and a rib of celery and carrot in the event you’d like for taste. Discard the carrot/celery earlier than thickening the gravy.

The right way to Make Rouladen

  1. Place the meat slices and gently pound them with a meat tenderizer till they’re all uniformly skinny (per the recipe under).
  2. High with mustard, bacon, onions, and roll round an entire dill pickle, safe with a toothpick or tie with cooking twine.
  3. Brown the surface in a dutch oven or pan. Add broth and a splash of pickle juice. Both roast or simmer the rouladen till fork tender.
  4. Thicken the juices with flour or a cornstarch slurry to make gravy.

Rouladen may also cook dinner in a gradual cooker on low for 7-8 hours.

To Make the Gravy

  • When completed, take away from the pan and pour the juices right into a stockpot on medium warmth.
  • Make a Slurry by whisking cornstarch with an equal quantity of water or beef broth till it’s totally dissolved.  When the pan juices are boiling, whisk within the slurry a bit at a time and cook dinner till the specified gravy thickness is reached.
  •  I all the time add a can of mushrooms with juices to my rouladen gravy simply the best way my mother made it.

My absolute favourite method to take pleasure in rouladen is on high of elbow macaroni with a lot of gravy spooned over high.  In fact, it’s nice over mashed potatoes, spätzle, egg noodles, or potato dumplings, and even child potatoes. It’s nice with a facet of braised red cabbage to spherical out the meal.

Beef Rouladen sliced open on a plate

To Freeze Rouladen

This simple dish may be ready and the rolls may be frozen both earlier than or after cooking. Merely put together as directed, place in a single layer on a baking sheet, and freeze. As soon as frozen, switch to a freezer bag or air-tight container.

To take pleasure in from frozen, thaw within the fridge in a single day and cook dinner as directed within the recipe.

Obtained Leftovers?

Rouladen tastes nice the following day! It makes an ideal work-day lunch over mashed potatoes and even cauliflower rice! You may also chop up the rouladen and add the gravy to a soup!

Extra Gradual Cooked Beef Favorites

plated Beef Rouladen with green beans and mushroom gravy on potatoes

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Beef Rouladen

This traditional German dish is made with thinly sliced beef lined with mustard, bacon, onions, and rolled round a dill pickle! 

Prep Time 20 minutes

Cook dinner Time 1 hour 30 minutes

Whole Time 1 hour 50 minutes

Servings 6

  • Preheat the oven to 325°F.

  • Lay out beef slices and gently pound to ¼-inch thickness utilizing a meat tenderizer.

  • Unfold a skinny layer of mustard over every slice and season with salt and pepper.

  • Lay bacon over every beef slice and high with onions and a dill pickle.

  • Roll every rouladen jelly-roll fashion and safe with toothpicks or kitchen twine.

  • Warmth butter in a dutch oven over medium warmth and brown the meat rolls on all sides. Add the meat broth, scraping up any brown bits within the backside of the pan. Add the canned mushrooms with juices if utilizing and ¼ cup pickle juice (and further onions if desired). Cowl and roast 90-120 minutes or till fork-tender.

To Make Gravy

  • Take away Rouladen from the juices, set on a plate and canopy.

  • Warmth juices over medium-high warmth till boiling, ensuring to scrape up any brown bits. Mix cornstarch with an equal quantity of water. Add cornstarch combination to the boiling broth whereas whisking till it reaches the specified thickness. You might not want the entire cornstarch combination.

  • Serve Rouladen over mashed potatoes or elbow macaroni with gravy.

*Beef needs to be about 8″-10″ lengthy x 4.5″ vast and 1/4″ thick. If the meat strips aren’t lengthy sufficient, it’s okay to overlap two shorter items a bit.
I want to roast cook dinner beef rouladen within the oven however it may be lined and gently simmered on the range for about 45-55 minutes or till tender.
Retailer leftovers in a lined container within the fridge for as much as 3 days. Reheat within the oven or within the microwave till heated by. 

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Energy: 153 | Carbohydrates: 8g | Protein: 5g | Fats: 11g | Saturated Fats: 4g | Ldl cholesterol: 20mg | Sodium: 1112mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

Vitamin info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Beef, Dinner, Entree, Foremost Course
Delicacies German

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