German Beef Roll-Ups Rouladen
- Ready In:
- 3hrs 20mins
- Ingredients:
- 10
- Yields:
-
4 rouladen
- Serves:
- 4
ingredients
directions
- Flatten out the flank steaks with a meat pounder and spread mustard on the "inside" of the meat.
- Dice 1 onion, the bacon and the pickles and distribute even amounts onto your roll up meat.
- season well with salt, pepper and paprika powder.
- Roll up meat from the short side up and secure edge with either tooth picks or some yarn/thread.
- spread more mustard on the outside of roll ups and season some more
- Heat oil in a heavy broiler pan and brown roll ups from all sides.
- ad 1 1/2 cups of broth to the broiler as well as the left over 3 onions cut into quarters INCLUDING the brown skins (very important, this will give color to the gravy).
- cover your boiler pan and broil in the oven at 350 F for 2-3 hours (uncover for the last 1/2 hour) or until meat is tender. ad broth if needed.
- take rouladen out of pan and set aside. Strain the liquid into sauce pan and reduce until thickened.
- Serve with potato dumplings and red cabbage.
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Reviews
-
I made this for hubby and I. I was intrigued by you method of prep and cooking. I followed your recipe exactly, and it cooked fine (except I wish I would've partially cooked the bacon first). It is not at all like what we're used to having as far as Rouladen goes. I'm glad I tried your version. Thank you for posting. (Made for PAC - Spring 2013)