Rouladen (German Beef Roll-Ups) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Whole Beef Tenderloin
Salt and Pepper
1 lb Lean Bacon
Dusseldorf or Brown Spicy Mustard
Dill Pickles
1 lg Onion, finely slivered
2 can Beef Stock
2 T Browning and Seasoning Sauce
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Directions: |
Directions:Prepare the beef: (tip:the beef is easier to slice thin if it is partially frozen first.) Cut long tenderloin into 6" to 8" lengths. Then slice each section thinly If you can't get it too thin, pound it thinner with a meat mallet. Salt lightly and pepper lots each slice. Spread mustard generously on each piece. Cut bacon in lengths to fit meat, and lay 2 to 3 slices on each piece of meat. Julienne the pickles and onions and lay crosswise on meat the length of the slices. Then carefully roll the meat from one end, tucking in anything that falls out along the way and securing the end with round toothpicks or cooking string. Brown all sides in hot olive oil in large skillet. Then transfer the meat rolls to a dutch oven, add beef stock and the browning sauce. Bring to rolling boil, then turn down heat to slow simmer. Continue to simmer slowly for 3/4 to 1 hour. Transfer meat rolls to a platter and cover to keep warm. Thicken the stock with corn starch and water to make a gravy. |
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Personal
Notes: |
Personal
Notes: You're going to love this dish. It's worth every bit of the work. My daughter Rhonda and I prepared it for a cooking school in Madison when German fare was the order of the day. We served it with spatzel, red cabbage, a good German Riesling wine, and apple strudel for dessert and got rave reviews. You can also use round steak, sliced thin - but then you need to add about 45 minutes to cooking time. Serve over mashed potatoes (or you can make spatzel (a German pasta) instead), meat on the side. This is especially good with a side of red cabbage. The jarred kind (Aunt Nellie's) is great - just heat and serve.
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