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German Rouladen – Wicked Good Eats
Rouladen is a German dish and my one of my favorite foods. Served with potatoes, noodles or even rice, this dish is a meal to remember. I highly recommend you try this. A little labor intensive , but you won’t be disappointed.
- Six large Top Round Beef slices, cut or pounded until the slices are about 1/4″ thick
- One Large white or yellow onion, chopped
- One cup diced bacon
- One quarter cup finely chopped fresh marjoram and/or parsley
- Salt and pepper
- About one half cup spicy mustard
- Six small pickles
- Several wooden toothpicks
- One cup rough-chopped carrots
- One cup rough-chopped celery
- One cup rough-chopped onions
- Four TBLS tomato paste
- One cup red wine
- About 32-ounces of beef stock (low sodium is best)
- Cooking oil
- About one half cup cornstarch
- About one cup water
- Heat oil in a pan and add one cup of chopped onion, stirring until the onions are translucent and slightly golden.
- Add the chopped marjoram to the cooked onions and set in the refrigerator to cool.
- In a separate pan fry the bacon until the pieces are slightly crispy, remove from oil, and cool.
- Lay out the six 1/4″-inch beef top round slices onto a clean surface.
- Season each slice of beef with salt and pepper.
- Generously spread mustard onto the meat slices.
- Spread the cooked and cooled bacon evenly on each slice.
- Add a pickle to the center of each slice.
- Distribute the cooked and cooled fried onions onto each slice.
- Roll up each slice, while turning the sides up and in to keep ingredients inside the roll.
- Secure each beef roll with one or more toothpicks.
- In a large pot brown each beef roll on all sides in hot oil.
- Remove the Rouladen from the pot.
- Add the rough-chopped onions, carrots, and celery to the meat drippings in the pot and stir.
- Add the tomato paste.
- “Deglaze” the pot with the red wine.
- Add the beef stock to the pot of vegetables and bring to a boil.
- Return the beef rolls to the pot.
- Cover the pot and place into an oven set at 350 degrees.
- Cook the beef, covered, for 1 1/2 hour.
- After 1 1/2 hours remove the Rouladen from the pot.
- You may use a traditional flour and butter “Roux” as a thickener , but thickening the sauce over med-high heat using a mixture of Cornstarch and water (add the cornstarch/water mixture a little at a time until the sauce is thick enough to coat the back of a spoon).
- Use a strainer to remove the carrots, celery, and onions so that you have a flavorful but smooth sauce to serve with or over the Rouladen.
- The perfect sides include red cabbage and mashed potatoes or potato dumplings (or bread dumplings).
German RouladenTasters Choice Award
My Personal Rating10.0/10
- Tastes Great
- Everyone Loves Rouladen
- Hard to Make
- Long Prep Time