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Rouladen- German Beef Rolls Recipe

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This recipe for Rouladen- German Beef Rolls is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 thin slices of top or bottom round beef (known as Brasciole meat)
2 tsp mustard
2 tsp horseradish
4-6 slices of bacon, partially cooked
1 medium onion, sliced
2 dill pickles, sliced lenghtwise
2 tbsp flour
2 tbsp bacon fat or cooking oil
2 cups beef stock
additional 2 tsp flour or 1 tsp cornstarch for thickening the gravy
Directions:
Directions:
Lay beef slices out flat and spread with mustard and horseradish. Sprinkle with salt and pepper.

Divide the onion slices evenly among the sliced meat. Lay 1 slice of bacon, lengthwise, and 1 piece pickle, crosswise, on each piece of meat. Roll up tightly, and tie with cooking twine, or secure with long picks. Sprinkle with salt and pepper, and roll in flour.

Heat the bacon fat or oil in a dutch oven or deep skillet. Brown the meat rolls on all sides. Pour in the beef stock. Cover and simmer over low heat for 2 hours, adding water as needed.

Remove rolls to a plate. Stir the cornstarch or flour in a cup with a little cold water, until smooth. Add to the gravy in the pot and simmer until thickened. Return the meat rolls to the pot.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes prep, 2 hours cooking
Personal Notes:
Personal Notes:
Serve with red cabbage and broad noodles.

 

 

 

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