How to make beef rouladen
Yields 1 rouladen
At least in America, German cuisine is often underrated. It's difficult to find a good German restaurant in many locales, even those with a fairly good sized German population. This is sad since German cuisine is something every culinarian should experience with its bold, sometimes unique flavor combinations, and interesting culinary influences.
The good news, though, is that even though a good German restaurant can be hard to find, making good German food is not difficult. That includes food like this beef rouladen, which is just a piece of steak pounded out, filled with a set of ingredients which vary by region, then trussed up and cooked.
Here is a version of a more classic beef rouladen using fairly traditional (though Americanized) ingredients. The most traditional version would use smoked and cured pork belly -- this version uses bacon. The traditional version would use gherkins, this uses dill pickles, and the traditional version might use nuts or sausage, but this version skips both for the sake of keeping the recipe as simple as possible.
- 8 strips bacon
- 1 red onion, diced
- 1 (2 pound) round steak
- 3 tablespoons whole grain mustard
- 1/4 cup chopped dill pickles
- 2 tablespoons flour
- 2 cups red wine
- Preheat your oven to 350 degrees F.
- In a skillet over medium-high heat, cook the bacon until it starts to turn crispy. Chop the bacon and set aside.
- Continue cooking the onions until they turn translucent, about 10 minutes. Set aside to cool with the bacon.
- Take a meat mallet and pound out the round steak until it is about 1/4-inch thick.
- Spread the bacon, onion, pickles and mustard over the beef, then roll and tie with the twine.
- In the same skillet you cooked the bacon and onions, turn the heat to medium-high, brown the rouladen on all sides, then put in the oven.
- Cook for at least 30 minutes or until the beef is done all the way through.
- Remove the rouladen from the skillet and put the skillet back on the stove over medium-high heat. Add the flour and stir it in with any drippings left from the rouladen to form a paste. (If there's not enough, add 2 tablespoons of butter.)
- Cook the paste 60 seconds, then add the wine. Bring the wine to a boil and wait until it thickens.
- Add the rouladen back to the skillet and cook in the gravy until warm.