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Rouladen Recipe

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This recipe for Rouladen is from Family Cookbook 2.0, 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 (6 ounce) very thin beef, steaks, flank steak, or top butt
1 T german or Dijon mustard
2 large dill pickles, cut in half lengthwise (we’ve used homemade spears- see Dilly Bean recipe)
1 onion, sliced, very thinly into rings
4 slices cooked bacon
1⁄2 C red wine (cab sav or shiraz are our go to and sometimes we add more :-) )
1 1⁄2 C beef broth
1 bay leaf
1 T cornstarch
2 T water
Directions:
Directions:
1) Lay the steaks on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. Lay a slice of bacon on each steak. Layer the onions evenly onto each steak and top with the pickle slice. Fold two opposing sides of the steak in towards the center about one inch or so forming a roughly rectangle shape. Roll into a tight cylinder and secure with a toothpick or two or butchers string. Repeat with the remaining three steaks.
2) Brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot that’s just big enough to hold all four in a single layer. We normally use a tall sided non-stick electric skillet and make enough to fill the unit. Brown evenly on all sides.
3) Add the wine, beef broth and bay leaf to the pot. Bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. When done a thin knife blade should meet no resistance when poked into the meat.
4) Remove the rouladen from the broth. Stir together the cornstarch and water then whisk into the broth until it thickens. Adjust the seasoning to taste. Don’t forget to remove the butchers string! Pour a tall mug of bier and enjoy! Prost!

 

 

 

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