GERMAN BEEF ROLL-UPS ROULADEN

facebook share image   twitter share image   pinterest share image   E-Mail share image



German Beef Roll-Ups Rouladen image

Hearty and delicious Sunday Dinner. Beef Roll-Ups, Rouladen as they are called in Germany make a great dish, especially when served with red cabbage and potato dumplings. They are easily frozen and reheated! If you can find smoked and salted pork belly instead of bacon, you'll have a real fantastic traditional German dish

Provided by sonnyu28

Categories     German

Time 3h20m

Yield 4 rouladen, 4 serving(s)

Number Of Ingredients 10

4 pieces flank steaks, sliced very thin
4 large onions
3 slices bacon, steak, smoked and salted
1/2 cup pickle, diced, dill, kosher, German style
mustard, spicy, hot
salt
pepper
paprika
cooking oil
2 cups broth

Steps:

  • Flatten out the flank steaks with a meat pounder and spread mustard on the "inside" of the meat.
  • Dice 1 onion, the bacon and the pickles and distribute even amounts onto your roll up meat.
  • season well with salt, pepper and paprika powder.
  • Roll up meat from the short side up and secure edge with either tooth picks or some yarn/thread.
  • spread more mustard on the outside of roll ups and season some more
  • Heat oil in a heavy broiler pan and brown roll ups from all sides.
  • ad 1 1/2 cups of broth to the broiler as well as the left over 3 onions cut into quarters INCLUDING the brown skins (very important, this will give color to the gravy).
  • cover your boiler pan and broil in the oven at 350 F for 2-3 hours (uncover for the last 1/2 hour) or until meat is tender. ad broth if needed.
  • take rouladen out of pan and set aside. Strain the liquid into sauce pan and reduce until thickened.
  • Serve with potato dumplings and red cabbage.

Nutrition Facts : Calories 93.9, Fat 3, SaturatedFat 1.1, Cholesterol 4.3, Sodium 518.1, Carbohydrate 14.9, Fiber 2.8, Sugar 6.9, Protein 2.7

There are no comments yet!