Best Beef Rouladen Recipe

German Beef Rouladen (Rinderrouladen) Dish 'n' the …

WebSep 23, 2020 · Brown the rouladen on all sides then remove from the pan. Add the beef stock or water to the pan and de-glaze it for a few …

Rating: 4.9/5(15)
1. Lay out the rouladen on a cutting board. They should be all of a similar size and thickness; approximately two bacon slices wide and slightly longer than a bacon slice.
2. Spread approximately 1/2 - 1 tbsp mustard on the surface of each rouladen.
3. Lay two slices of bacon on top of the rouladen. If the rouladen isn't wide enough, slice the bacon lengthwise and use 1 1/2 slices.
4. Slice one pickle in half lengthwise, then slice in half again so there are four pickle spears. Finely dice the other two pickles.

Preview

See Also:

Show details

Beef Rouladen Jo Cooks

WebOct 13, 2023 · Preheat the oven to 350°F and position your rack in the middle. Cover the Dutch oven with the lid and transfer it to the preheated …

1. Prep the beef: If your beef comes in fairly long pieces, cut them in half, we're looking for pieces that are about 4x4-inches (roughly cut).
2. Prepare the rouladen: Easiest way to do this is to assemble a bunch of rouladen at once, as in an assembly line (see picture above), so lay the pieces of beef on a cutting board, as many as you can fit. Start by spreading about a teaspoon of mustard on each piece of beef, followed by a tsp of onion, a piece of bacon, season with a bit of salt and pepper. Next add a piece of carrot and pickle, you may add 2 of each, depending how big they are. Roll them up and secure each rouladen with a toothpick. Repeat with remaining ingredients.
3. Sear the rouladen: Heat a bit of the vegetable oil in a frying pan or skillet. Add a few rouladen to the skillet, about 6 or so depending on the size of your skillet, but don't overcrowd. Sear the rouladen on all sides. Transfer the seared rouladen to a large Dutch oven that's oven safe and has a lid.
4. Make the gravy: In that same skillet make gravy from the drippings. In a bowl whisk together 1 cup of flour with about 3 to 4 cups of water. Pour about 1 cup of this slurry in the skillet with the drippings. Whisk until it starts to thicken and the flour cooks a bit then add about 1/4 cup of red wine. Continue cooking for a couple more minutes while whisking, then pour this gravy over the seared rouladen in the Dutch oven. Clean the skillet and repeat with remaining ingredients. You might need to do this in 3 or 4 batches. There should be enough gravy to cover all the rouladen.

Preview

See Also:

Show details