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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 2 sa. 30 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 643 kcal
Alerjen bilgisi: gluten, hardal ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
- 600 gbeef round steak, thinly sliced and pounded
- 2 yemek kaşığıdijon mustard
- 100 gbacon, thinly sliced
- 1 adetyellow onion, thinly sliced
- 2 adetdill pickle, quartered lengthwise
- 0,5 çay kaşığısalt
- 0,25 çay kaşığıblack pepper, freshly ground
- 2 yemek kaşığıvegetable oil
- 500 mlbeef broth
- 1 yemek kaşığıall-purpose flour
Ekipman
large dutch oven · cutting board · knife · meat mallet · kitchen twine
Hazırlanışı
Adım adım
- 1
Lay out the beef slices on a clean surface and spread an even layer of dijon mustard over one side of each slice.
Yaklaşık 5 dk.
Aşçının notu: Pounding the beef thinly helps with tenderness and rolling.
- 2
Season the mustard-coated side of each beef slice with salt and black pepper.
Yaklaşık 1 dk.
- 3
Place one slice of bacon, a few slices of onion, and one pickle quarter at one end of each beef slice.
Yaklaşık 5 dk.
- 4
Tightly roll up each beef slice, starting from the end with the filling, and secure with kitchen twine or toothpicks.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 6
Sear the rouladen on all sides until nicely browned, working in batches if necessary to avoid overcrowding the pot.
Yaklaşık 10 dk.
Aşçının notu: Browning creates a rich flavor base for the sauce.
- 7
Remove the browned rouladen from the pot and set aside.
Yaklaşık 1 dk.
- 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.
Yaklaşık 5 dk.
- 9
Sprinkle the flour over the sautéed onions and cook for 1 minute, stirring constantly, to create a roux.
Yaklaşık 1 dk.
Aşçının notu: This will help thicken the sauce later.
- 10
Gradually pour in the beef broth, stirring constantly to prevent lumps, and bring to a simmer.
Yaklaşık 3 dk.
- 11
Return the rouladen to the pot, ensuring they are mostly submerged in the liquid.
Yaklaşık 1 dk.
- 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.
Yaklaşık 2 sa.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 14
If the sauce is too thin, increase the heat and reduce it to your desired consistency.
Yaklaşık 5 dk.
Aşçının notu: Taste the sauce and adjust seasonings if necessary.
- 15
Serve the rouladen hot, spooning the rich gravy over them.
Yaklaşık 1 dk.
Aşçının notu: Traditionally served with potato dumplings (Knödel) or spaetzle and red cabbage.
Porsiyon başına
Besin değerleri
- Kalori
- 643kcal
- Protein
- 50,8g
- Karbonhidrat
- 6,6g
- Yağ
- 46,8g
- Lif
- 1,1g
- Şeker
- 2,2g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.