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Authentic German Beef Rouladen Thin beef steaks are filled with mustard, prosciutto, pickles, onions, and parsley, then rolled, seared, and braised in a rich red wine and vegetable sauce until tender.
total 1 hr 55 min
prep 15 min
cook 1 hr 40 min
servings 6 Original recipe on daysofjay.com
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Back to 6 servings 6 slice top round steak or flank steak ), ca. 200g / 7 oz. each 3 tbsp dijon mustard or yellow mustard 6 slice prosciutto or 12 strips bacon 6 large dill pickles, cut into long spears 2 yellow onions, sliced small bunch of fresh parsley, finely diced 2 tbsp plain or all-purpose flour 1 tbsp butter 1 tbsp oil 1 tbsp butter 2 carrots, cubed 2 parsnips, cubed 0.25 head of celeriac, cubed 0.5 a small leek, sliced 1 tbsp tomato paste 1 tbsp sugar 500 ml red wine 375 ml beef stock sea salt and black pepper
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1 Step 1: Heat the oven to 180°C / 350°F / Gas 4. Use a meat tenderizer or rolling pin to pound the steaks out to around ¼ inch thick. Season well with salt and pepper.2 Step 2: Spread each steak generously with a thin layer of yellow mustard, then top with one slice of prosciutto (or two slices of bacon). Divide the pickle spears and onions between the rouladen and sprinkle over some fresh parsley.3 Step 3: Fold the long sides of the steaks in to secure the filling, then roll up from the short end, securing with two wooden toothpicks or kitchen twine. Dust or dredge the rouladen through a little flour (this will help them brown).4 Step 4: Heat oil and butter in a large, heavy-based saucepan or large dutch oven (the rouladen need to fit in a single layer). Brown the rouladen well on all sides then set aside.5 Step 5: Add the butter and oil to the pan, then sauté the carrots, parsnips celeriac and leek until softened, around 10 minutes. Add the tomato paste and sugar and cook for a further 2 minutes.6 Step 6: Pour the red wine and beef broth into the pan and stir well to combine. Bring to a simmer, then remove from the heat. Place the meat rolls into the sauce, nestling them down so that they are half submerged. Cover with a tight-fitting lid and transfer to the oven for 90 minutes.7 Step 7: After 45 minutes carefully turn the rouladen. After 90 minutes check to ensure the rouladen are tender, if they seem at all tough, return to the oven for a further 20 minutes.8 Step 8: Serve with homemade spätzle, potatoes, or good quality white bread. Spoon over plenty of the pan sauce.getsaucepan.com/r/83e7b83a-027e-42a6-a3bf-8d7ea9f9f9d0 · Original: https://daysofjay.com/german-beef-rouladen-rinderrouladen/
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