Rouladen (German Dish)
I remember growing up with this dish and just how fantastic I thought it was. It reminds me of good times and it's perfect for a dreary day.
I remember growing up with this dish and just how fantastic I thought it was. It reminds me of good times and it's perfect for a dreary day.
- Carbohydrate 0.02126578125 g
- Cholesterol 0 mg
- Fat 0.0010696875 g
- Fiber 0.0086953125 g
- Protein 0.00359296875 g
- Saturated Fat 0.0003215625 g
- Serving Size 1 1 Serving (0g)
- Sodium 36.3500625 mg
- Sugar 0.01257046875 g
- Trans Fat 4.59375000000001E-05 g
- Calories 0 calories
Step-by-step
- First, beat the round steak slightly on both sides.
- Then season with salt and pepper on both sides.
- You can use other spices, but I like this just fine.
- Then on one side of the steak, spread a generous amount of mustard.
- Cover the entire side of the cut with bacon.
- Again, I'm generous, overlapping the bacon, but not too generous!
- Place a pickle sideways on the end of the of the steak and roll the pickle up in the meat, with everything on the inside of the roll.
- Place a toothpick on either side of the steak, pinning everything in place.
- If the pickle is hanging out, you can choose to cut off the edges.
- Heat the oil over medium high and place the roulade inside, browning generously on all sides.
- Place roulade on a plate.
- I leave the oil inside.
- Cook gravy according to the directions.
- Generally, it's 1 cup per pack.
- After the gravy is nice and thick, turn the stove to simmer.
- Place roulade inside and put the lid on.
- I simmer for about 6-8 hours.
- You can choose to do less, but it's very tender after simmering for that long.
- When you're ready to eat, don't forget those pesky toothpicks--they tend to hurt. ;)
- I make this dish with homemade mashed potatoes and a few jars of the german red cabbage.
Rushing the cooking process ruins traditional beef rouladen by leaving the connective tissues tough and chewy instead of meltingly tender. Thin cuts of round or rump steak require a multi-hour braise to break down collagen fully, which means attempting to shorten the simmering window below six hours directly compromises the final texture. Pounding the beef thoroughly prior to filling relaxes the muscle fibers, creating a pliable canvas that holds the bacon, mustard, and pickle filling securely without tearing.
Heat vegetable oil in a skillet over medium-high heat before introducing the rolled meat, searing every exterior surface until a deep brown crust forms. This browning step builds foundational savory depth through the Maillard reaction before the rolls submerge into the prepared gravy. While the ingredient list specifies standard convenience gravy packets, dissolving them properly in the designated proportion of water—typically one cup of liquid per packet—prevents lumps from forming before the long simmer begins.
Adapting this dish for dietary preferences or pantry availability requires minimal adjustment to the rolling technique. Turkey cutlets or thinly sliced pork loin can replace the beef entirely, though leaner white meats demand careful monitoring during the browning phase to avoid overcooking before they enter the braising liquid.
