How To Make
Recipes from Europe
Rouladen - meaty rolled beef stuffed with pickles, bacon, and onions - is a classic German dish. Served with egg noodles, potatoes, or potato dumplings, it's always a hit.
Thin Beef Slices Bacon & Dijon Mustard Dill Pickles & Onion Salt & Pepper Oil Carrot, Leek, & Celery Red Wine & Sugar Tomato Paste & Broth
First, peel and chop the onion into small pieces. Also chop the pickles into small cubes. If you prefer, you can slice the pickles.
Next, peel the carrot and cut it into slices. Cut the celery into slices as well.
Wash the leek well and cut it into rings. If you don't like leek, you can also omit it. Set all these vegetables aside for now.
Trim fat off the meat, then place between cling film and pound with the smooth side of a meat hammer.
Remove the top cling film and add salt, pepper, and the Dijon mustard. Spread it evenly.
Add a slice of bacon and some pickles and onions to the roll. Don't overfill - leave room for rolling and tucking in the edges.
Carefully roll up the beef, tuck in the edges, and secure the rolls with toothpicks or twine.
Once all the beef is rolled, preheat the oven to 310 degrees Fahrenheit. In a pot, sear the meat on all sides over high heat. Then remove from the pan.
Over medium heat, sauté the vegetables for about 5 minutes, then add tomato paste an sugar. Stir well.
Next, add and reduce the red wine, then add the beef broth and simmer for a few minutes.
Place the contents of the pot in a roasting pan, lay the meat on top, and cook for 30 minutes. Flip the meat and cook for 30 minutes more or until tender.
Once tender, remove the pan from the oven, remove the meat, strain the vegetables, and blend them into a puree to add back to the gravy (optional).
Add the vegetable puree back to a pot with some of the liquid drippings, simmer, and add salt and pepper. Or just use drippings to make the gravy.
Serve the Rouladen and gravy with potato dumplings, bread dumplings, spaetzle noodles, or potatoes. German red cabbage is another popular side dish!
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