German Beef Rouladen!!
This is crazy easy and fast!!
My husband loves this delightful German Beef Rouladen.
What is Rouladen?
Rouladen is one of the most well-known and lovely plates from Germany. It is also famous as Rinderrouladen and German beef rolls.
Have you prepared or heard of rouladen before?
With my homemade bacon enfolded on the outside, onion on the inside…along with a few other important ingredients!! With some German red cabbage! Ah, perfection!!!
Tender slow heated beef rolls with bacon, gherkins, shallots & mustard heldcompactly with the string then cooked till burned and slow-baked in a paste of pure carrots, celery, and a little red wine to give them the depth of taste. They will soften in your mouth soft from the slow cooking…the sharpness of the gherkins with the saltiness of the bacon worked beautifully with the beef…the perfect family meal served with crunchybaked potato wedges.
Where is Rouladen from?
The roots of this dish are not totally clear though the term at least from the French ‘Roulade’. ‘Rouler’ in French means ‘to roll’, and a French roulade can apply to a variety of things from meat saucers to puddings like a Swiss roll.
Variants of Rouladen:
In Germany, you will find just a few varieties of Rouladen. This beefform is named ‘Rinderrouladen’ to differentiate the nation. In the Berlin region, cabbage rolls or ‘Kohlrouladen’ are also popular.
This is a plate that can be served any night of the week of splendid for Sunday Supper also. The more steak you buy, the more other ingredients you will require.
How to make the traditional German dish?
Some persons don’t use pickles, and some persons will pre-cook the onions. Some blend the bacon with ham. The most popular method to make Rouladen is to use very thin long slices of beef.
German Beef Rouladen Recipe:
Preparation Time: 30 Mins
Cook Time: 2 Hours
Total Time: 2 Hours 30 Minutes
Course: Main Course
Servings: 6 to 8 Servings
- 3 pounds beef round steak
- Flour (all-purpose)
- Salt and pepper to taste
- 1 large onion, diced
- Bacon slices
- Vegetable oil
- ¾ cup dry white wine (or red wine)
- Cut steaks into strips that measure 3 to 4 inches wide. Coat steak strips with flour. Use a meat mallet, pound meat until it becomes thin, around, 1/8 inches (and be careful not to pound holes in the meat).
- Season each steaks strip with salt and pepper. Place a little sliced onion and ¼ bacon slice onto the top of each steak strip.
- To make rouladen, roll up and tie well with cooking string.
- In a large cookingsaucepan over medium-high heat, heat vegetable oil. Add a rouladen and brown thoroughly on all sides, turning as needed. As each rouladen is fried, remove from the cookingsaucepan and transfer into a bigbowl.
- When all the items are fried and remove from the saucepan, add wine to the saucepan drippings and let bubble 1 minute.
- In a bigweighty baking pan, place the rouladens and cover with the wine mixture; add water to just cover the rouladens. Boilmildlyfor 2 hours or until tender.
- When completed, remove from the heat and let cool. When cool, remove all the strings and place the rouladens back into the wine mixture. At this point, refrigerate the rouladen on the wine mixture. This is avital step, as the rouladens gain more essence if left sitting in the liquid for one day.
- When prepared to serve, place the rouladens, with the liquid, back on the oven or on the cooker. Using average to average low heat, mildly reheat the rouladens. Once heated and ready to serve, remove the rouladens from the liquid and place them on a bigdish.
Make the gravy:
Add sufficient flour to thicken. Prepare over medium heat, stirring continually, until the mixture is thickened and foamy, about 10 to 15 minutes. Taste with additional salt and pepper. Remove gravy from heat and transfer it into a big serving dish. Serve with the rouladens and enjoy!
How to serve beef rouladen?
Being such a comforting plate, and mainly with that beautiful gravy, you usually serve this with a side that is similarly comforting and good at mopping up gravy. One of the most popular choices is potato dumplings in addition to spaetzle or crushed potato.
In terms of vegetable side, cooked red cabbage would be a popular choice, or baked root vegetables in the wintertime. Green beans are also a popular choice in Germany.
This is absolutely a delicious recipe that I will makeover and over. It makes a perfect flavor, comforting meal, and would be perfect to serve to any fest you decide on.
I hope that you enjoyed this recipe. If you loved this, please share. After all, sharing is caring!
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