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.
O rețetă originală de Forkin
- Durată totală
- 2 ore 30 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 643 kcal
Informații despre alergeni: poate conține gluten, muștar și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
- 600 gbeef round steak, thinly sliced and pounded
- 2 lingurădijon mustard
- 100 gbacon, thinly sliced
- 1 buc.yellow onion, thinly sliced
- 2 buc.dill pickle, quartered lengthwise
- 0,5 lingurițăsalt
- 0,25 lingurițăblack pepper, freshly ground
- 2 lingurăvegetable oil
- 500 mlbeef broth
- 1 lingurăall-purpose flour
Ustensile
large dutch oven · cutting board · knife · meat mallet · kitchen twine
Mod de preparare
Pas cu 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.
Aproximativ 5 min.
Nota bucătarului: Pounding the beef thinly helps with tenderness and rolling.
- 2
Season the mustard-coated side of each beef slice with salt and black pepper.
Aproximativ 1 min.
- 3
Place one slice of bacon, a few slices of onion, and one pickle quarter at one end of each beef slice.
Aproximativ 5 min.
- 4
Tightly roll up each beef slice, starting from the end with the filling, and secure with kitchen twine or toothpicks.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 6
Sear the rouladen on all sides until nicely browned, working in batches if necessary to avoid overcrowding the pot.
Aproximativ 10 min.
Nota bucătarului: Browning creates a rich flavor base for the sauce.
- 7
Remove the browned rouladen from the pot and set aside.
Aproximativ 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.
Aproximativ 5 min.
- 9
Sprinkle the flour over the sautéed onions and cook for 1 minute, stirring constantly, to create a roux.
Aproximativ 1 min.
Nota bucătarului: This will help thicken the sauce later.
- 10
Gradually pour in the beef broth, stirring constantly to prevent lumps, and bring to a simmer.
Aproximativ 3 min.
- 11
Return the rouladen to the pot, ensuring they are mostly submerged in the liquid.
Aproximativ 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.
Aproximativ 2 ore
Nota bucătarului: 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.
Aproximativ 2 min.
- 14
If the sauce is too thin, increase the heat and reduce it to your desired consistency.
Aproximativ 5 min.
Nota bucătarului: Taste the sauce and adjust seasonings if necessary.
- 15
Serve the rouladen hot, spooning the rich gravy over them.
Aproximativ 1 min.
Nota bucătarului: Traditionally served with potato dumplings (Knödel) or spaetzle and red cabbage.
Per porție
Valori nutriționale
- Calorii
- 643kcal
- Proteine
- 50,8g
- Carbohidrați
- 6,6g
- Grăsimi
- 46,8g
- Fibre
- 1,1g
- Zahăr
- 2,2g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.