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Bavarian Beef Rouladen |
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Ingredients: |
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6 slices |
Top Round or Sirloin Tip thinly sliced |
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Lay out meat, spread up to 1 tbs mustard on each slice, then follow with 1 slice bacon, add onions generously and a few pieces of pickle. Fold in sides of meat toward the center and roll up lengthwise. Secure with a wooden tooth pick. Finished rolls will be about 3 inches wide. In oven proof roaster add oil and nicely brown rouladen on all sides over medium heat on top of the stove. Pre- Add enough water to the roaster to cover the meat, stir in additional prepared mustard and add beef bouillon. Cover roaster, place in oven and roast for 1½- Roux: Melt the butter in a small pan, add the flour stirring constantly at medium heat until it reaches a dark golden color, set aside Once the rouladen are done bring roaster to top of the stove, remove meat and thicken the gravy with the roux, bring to a boil. Pour gravy over meat and serve. Serve with Dumplings or Spaetzle and Red Cabbage |
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4- |
Prepared Yellow Mustard |
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6 slices |
Bacon |
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1 lrg |
Onion diced |
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1 |
Garlic Dill Pickle diced |
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6 |
Wooden Tooth Picks |
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2 tbs |
Vegetable Oil |
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3 cups |
Water or more to cover meat |
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3 tsp |
Granulated Beef Bouillon |
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Yellow Mustard for Gravy |
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Roux |
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2 tbs |
Butter |
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2 tbs |
Flour |
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The rolled up uncooked rouladen can be wrapped in plastic wrap and frozen for future use. If made the day ahead do not overcook the meat! |
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Bavarian Beef Rouladen Short cuts for larger quantities |
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Ingredients: |
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Ingredients like in the original recipe, with the amounts increased accordingly. |
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Chop all the onions and the pickles. Use a larger work surface and cover with a new cut open plastic bag, for sanitation and easier clean up. Lay out as many of the meat slices as you can fit on the plastic. Follow the steps from the previous recipe. Once rouladen are rolled prepare an oven proof roaster and a frying pan. Add some oil to the frying pan and brown as many rouladen as you can fit into the pan, but with enough room so that you can still turn them.. Once nicely browned on all sides transfer meat to roaster. Add water, some prepared mustard and some granulated beef bouillon to pan and de- Pour juice from pan over rouladen in roaster and fry the next batch. To speed it up even more use a second frying pan. For the rest of the instruction go back to the original recipe. |
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Little hint for browning: The browner the rouladen, the darker the gravy, but do not burn them while browning! |
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