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Rouladen or Rinderroulade

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“German /Hungarian meat roulade consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef and then cooked. Reminds me a little of mini morkon, a dish my Dad makes often. Found on Cookipedia.”
READY IN:
2hrs
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Spread the mustard on the inside of the steak.
  2. Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.
  3. Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside.
  4. In the same pan, sauté the onion,celery, carrot and garlic for 6 minutes.
  5. Add a little red wine and stir to deglaze the pan.
  6. Place the rouladen on top of the vegetables and pour the remaining wine over the top.
  7. Heat for 5 minutes to reduce the wine a little.
  8. Add a little beef stock, tomato puree, bay leaf and season well.
  9. Simmer gently for 1.5 hours
  10. Strain the gray before serving and thicken a little if needed
  11. Serve hot with boiled or mashed potatoes, carrots and broccoli.

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