Malbec
Malbec originated in France but is now best known as Argentina’s signature grape. It produces wines that are velvety smooth with rich fruit flavors.
German Beef Rouladen Recipe
View more Beef Recipes
Prep Time
30 min
Total Time
2.5 hrs
Yield
Makes 6 rouladen – serves 4
Rouladen is a German comfort food favorite. If you’ve never had it, Rouladen is a thin piece of beef, stuffed with bacon, onion and more, then rolled and cooked. The roll is sliced and served with gravy and vegetables. If you don’t shop at a butcher shop like Lake Geneva Country Meats, it may be hard to find meat that is ideal for making these rouladen. At Lake Geneva Country Meats, we have beef that we’ve specifically sliced thin and cut to be perfect for rouladen. Just check in our freezer section for our rouladen meat! If you don’t have access to rouladen meat, it’s okay, you can purchase a top round or flank steak and pound it to about 1/4″ thick. What’s your favorite rouladen stuffing? Let us know in the comments below!
Ingredients
- 6 piece LGCM Rouladen Meat (can substitute thinly pounded round or flank steak)
- Yellow Mustard (can substitute spicy brown if desired)
- Salt
- Pepper
- 6 slice LGCM Bacon (chopped)
- 1 Yellow Onion (chopped)
- 1/4 cup Dill Relish
- 2 Tbsp Vegetable Oil
- 3 cup Beef Broth
- 1/4 cup Flour
- 1 cup Water
Directions
Lay each piece of rouladen meat out flat in front of you. Season both sides liberally with salt and pepper, then spread a thin layer of mustard over one side of each piece. Sprinkle the bacon, onion, and relish over the mustard, leaving space on the outside of the steak for rolling. Roll the roulades up so that they are tight, then tie them shut with cooking twine.
Heat the vegetable oil in a large Dutch oven over medium high heat. When the oil is hot, add the roualdes and fry until browned on each side.
Once browned, add the broth to the Dutch oven. The rouladen should be almost covered, but not completely submerged. Adjust liquid levels as needed. Bring the liquid to a boil, then cover the Dutch oven and reduce heat to low. Simmer for 1.5 hours.
After simmering, remove the rouladen from the liquid and wrap in foil to keep warm. Make the gravy by mixing the flour with 1 cup of water and whisking together. Pour the four mixture into the Dutch oven broth and whisk together. Scrape up any brown bits from the bottom of the pot into the mixture. Bring the mixture to a boil and continue to boil and whisk until the gravy thickens. Add salt, pepper, and other seasonings to your taste.
Remove string from each roulade and serve. Serve a roulade with potatoes, purple sauerkraut (or other vegetables), and a spoonful of gravy. Each roulade can be sliced into thin pieces for eating. Enjoy!
