Beef Roulade Recipe Alton Brown

Traditional German Beef Rouladen Recipe Kudos …

WEBMar 15, 2015 · The step-by-step photo instructions for making traditional German beef rouladen -. Pound the beef round steak to ¼" thickness …

Rating: 5/5(3)
1. Place each round steak between 2 pieces of plastic wrap and use a meat mallet to pound the round steaks to ¼" thickness.
2. Season the steaks with 1 teaspoon salt, ½ teaspoon black pepper, and garlic powder. Set aside while preparing the filling.
3. In a large oven-proof skillet over medium/high heat, cook the bacon until almost crisp.
4. Drain off some of the fat, reduce the heat to medium, and then add the carrots, celery, and onion to the pan and cook until the vegetables are almost tender (about 5 minutes).

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Authentic German Rouladen Recipe The Daring …

WEBOct 29, 2019 · Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, …

1. Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.
2. Heat the butter and oil in a heavy Dutch oven or pot (make sure it's oven-safe if baking in the oven) and generously brown the rouladen on all sides. Browning them well will ensure a rich and flavorful gravy. Set the rouladen aside on a plate.
3. *Do not remove the browned bits in the bottom of the pan (important for a flavorful gravy): Add the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper.
4. Nestle the beef rouladen in the pot. Oven or Stovetop: You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender, but for the most even cooking we recommend transferring the pot (make sure it's oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.

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