German Rouladen
Tender beef rouladen rolled around bacon, pickles, carrots and onions, braised slowly until meltingly soft and finished with a rich pan gravy. A classic German comfort dish perfect for family dinners or special occasions.
Equipment
- Dutch oven or heavy-bottomed pot
Ingredients
- 2-3 lbs round roast sliced very thin lengthwise (~1/8 inch); ask butcher to slice
- 8-12 slices bacon optional
- 1 onion very thinly sliced
- 2 carrots thinly sliced into julienne (match-stick) pieces
- 2 whole dill pickles thinly sliced
- 1/2 cup German mustard or Dijon or stone-ground mustard
- salt to taste
- black pepper to taste
- toothpicks
- 2 Tablespoons butter or oil or a combination
- 1 cup water or beef broth
- 1-2 teaspoons cornstarch for thickening gravy
- beef bouillon granules optional, to taste
Instructions
- Prepare the vegetables: cut the onion, carrots and pickles into thin match-stick style pieces so they fit neatly inside the beef slices.
- Arrange the thin beef slices on a work surface. Spread each slice generously with mustard, then season with salt and pepper.
- Assemble the rouladen by placing a strip of bacon (if using) on the mustard-coated meat, then stack pickle, carrot and onion in a line near one edge. Roll the meat up tightly and secure the seam with toothpicks.
- Heat butter or oil in a large Dutch oven or heavy pot over medium-high heat. When hot, add the rouladen and brown them on all sides, turning to develop an even crust.
- Pour in 1 cup of beef broth or water, scraping the pan to loosen browned bits. Reduce the heat to low, cover the pot, and simmer gently for about 2 hours, until the meat is tender.
- Transfer the cooked rouladen to a plate. Bring the cooking juices in the pot to a boil and thicken into gravy by whisking in cornstarch dissolved in a little water. Adjust seasoning with salt, pepper or a pinch of beef bouillon if needed.
- Remove toothpicks from the rouladen, plate them, and spoon the finished gravy over the top before serving.