German Rouladen: A Classic Comfort Dish
Experience the heartwarming flavors of traditional German cuisine with our authentic Rouladen recipe. This classic dish features thinly sliced beef rolled around a savory filling of onions, mustard, bacon, and pickles, then slow-cooked to tender perfection in a rich, flavorful gravy.
Key Ingredients:
- Beef: Thin slices of top round or flank steak, perfect for rolling and absorbing the delicious flavors.
- Filling: A mouthwatering combination of sautéed onions, tangy mustard, crispy bacon, and tangy pickles.
- Gravy: A hearty and aromatic gravy made from beef broth, red wine, and pan drippings, infused with the essence of the filling.
Cooking Process:
- Prepare the Beef: Lay out the thin slices of beef and spread them with mustard, then layer with the filling ingredients.
- Roll and Secure: Roll up the beef slices tightly and secure them with kitchen twine or toothpicks.
- Sear and Simmer: Sear the rouladen in a hot pan to develop a rich, caramelized exterior, then simmer them slowly in the savory gravy until they are melt-in-your-mouth tender.
Serving Suggestions: German Rouladen is traditionally served with buttery mashed potatoes, red cabbage, or spätzle (a type of German egg noodle). Garnish with fresh parsley for a touch of color and freshness.
Savor the comforting taste of this hearty German dish, perfect for a family dinner or a special occasion. Each bite of Rouladen offers a delightful blend of flavors and textures that will transport you straight to the heart of Germany.
Ingredients
- ¼ cup Dijon mustard
- 8 (4 ounce) pieces round steak, pounded 1/4 inch thick
- ½ cup sautéed onion
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 8 slices bacon
- 3 tablespoons canola oil
- 1 (12 ounce) can beef broth
- 1 ¼ cups water
- 2 tablespoons cornstarch
- 1 cup warm water
- ¼ cup sour cream
Directions
- Spread 1/2 tablespoon mustard over one side of each piece of steak; sprinkle sautéed onion, paprika, salt, and pepper evenly over the steaks.
- Lay one slice of bacon on each piece; roll up steaks jelly roll-style and secure with toothpicks.
- Heat canola oil in a skillet over medium heat; cook beef rouladen on all sides until browned. Add broth and water; bring to a boil. Reduce heat to medium-low; cover and simmer until tender, about 30 minutes.
- Remove beef rouladen; strain broth mixture and return liquid to the skillet. Whisk cornstarch and 1 cup of water together until smooth; slowly pour cornstarch mixture into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes.
- Stir in sour cream; return rolls to the sauce and serve immediately.
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