Classic Beef Rouladen
This traditional German dish features thin slices of beef rolled around a savory filling of bacon, onions, and pickles. Braised until tender in a rich gravy, it's a comforting and hearty meal perfect for a special occasion or a family dinner.
Una recepta original de Forkin
- Temps total
- 2 h 30 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 643 kcal
Informació sobre al·lèrgens: pot contenir gluten, mostassa i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 600 gbeef round steak, thinly sliced and pounded
- 2 csdijon mustard
- 100 gbacon, thinly sliced
- 1 uyellow onion, thinly sliced
- 2 udill pickle, quartered lengthwise
- 0,5 ctsalt
- 0,25 ctblack pepper, freshly ground
- 2 csvegetable oil
- 500 mlbeef broth
- 1 csall-purpose flour
Estris
large dutch oven · cutting board · knife · meat mallet · kitchen twine
Elaboració
Pas a pas
- 1
Lay out the beef slices on a clean surface and spread an even layer of dijon mustard over one side of each slice.
Uns 5 min
Nota de cuina: Pounding the beef thinly helps with tenderness and rolling.
- 2
Season the mustard-coated side of each beef slice with salt and black pepper.
Uns 1 min
- 3
Place one slice of bacon, a few slices of onion, and one pickle quarter at one end of each beef slice.
Uns 5 min
- 4
Tightly roll up each beef slice, starting from the end with the filling, and secure with kitchen twine or toothpicks.
Uns 5 min
Nota de cuina: Ensure the rolls are tightly secured to prevent the filling from escaping during cooking.
- 5
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
Uns 2 min
- 6
Sear the rouladen on all sides until nicely browned, working in batches if necessary to avoid overcrowding the pot.
Uns 10 min
Nota de cuina: Browning creates a rich flavor base for the sauce.
- 7
Remove the browned rouladen from the pot and set aside.
Uns 1 min
- 8
Add any remaining sliced onion to the pot and sauté until softened and lightly caramelized, scraping up any browned bits from the bottom of the pot.
Uns 5 min
- 9
Sprinkle the flour over the sautéed onions and cook for 1 minute, stirring constantly, to create a roux.
Uns 1 min
Nota de cuina: This will help thicken the sauce later.
- 10
Gradually pour in the beef broth, stirring constantly to prevent lumps, and bring to a simmer.
Uns 3 min
- 11
Return the rouladen to the pot, ensuring they are mostly submerged in the liquid.
Uns 1 min
- 12
Reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the beef is fork-tender.
Uns 2 h
Nota de cuina: Braising low and slow ensures the beef becomes incredibly tender.
- 13
Once cooked, carefully remove the rouladen from the pot and remove the kitchen twine or toothpicks.
Uns 2 min
- 14
If the sauce is too thin, increase the heat and reduce it to your desired consistency.
Uns 5 min
Nota de cuina: Taste the sauce and adjust seasonings if necessary.
- 15
Serve the rouladen hot, spooning the rich gravy over them.
Uns 1 min
Nota de cuina: Traditionally served with potato dumplings (Knödel) or spaetzle and red cabbage.
Per ració
Nutrició
- Calories
- 643kcal
- Proteïnes
- 50,8g
- Hidrats de carboni
- 6,6g
- Greixos
- 46,8g
- Fibra
- 1,1g
- Sucre
- 2,2g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover rouladen and gravy in an airtight container in the refrigerator.
Gently reheat rouladen in a pot on the stovetop over low heat with a little extra broth or water, or in the microwave until warmed through.