German rouladen is made with thin slices of beef. Browned, then braised, this delicacy makes use of inexpensive cuts of beef and transforms them into a favorite German meal. The sauce can be very simple (beef broth) or more complex with vegetables and cream. This recipe uses a little red wine for flavor, but you can make the dish without the wine.
Rouladen is often rolled around a pickle, mustard, onion and bacon mixture, in which case it is called rindsrouladen.
The adjectives hausfrauenart (literally, "wife's method") and hausmannskost (literally, "husband's repast or meal") added to the name of a dish means it's a simple concoction served at home, often made without written recipes.
If you're not quite at the hausfrau level, don't worry, we've got you covered with a rouladen recipe.
- 2 pounds beef brisket (or rump, sliced thinly)
- 1 to 2 gherkins (sour pickles, or 1 dill pickle)
- 1 onion
- 2 slices/40 grams bacon
- 2 tablespoons mustard
- 1/2 tablespoon clarified butter
- 1/2 tablespoon oil
- 1 carrot, diced
- 1 to 2 ribs celery, diced
- 1/2 cup dry red wine
- 1 bay leaf
- 1/2 teaspoon salt (more or less to taste)
- Black pepper to taste
- Slice the beef about 1/4 inch thick across the large surface (horizontally). This can be done with a slicing machine or by the butcher, or by hand with a very sharp knife. This works best when the meat is partially frozen. You should be able to get 4 to 6 slices from the meat. Lay beef out flat.
- Cut pickle lengthwise into strips, dice the onion and bacon very finely and set aside.
- Spread each beef slice with mustard, fill one end with 2 slices of pickle, 1 to 2 tablespoons of onion, and some diced bacon.
- Roll up from the filled end and tie with string (tie like you are wrapping a present or use a modified blanket stitch), or use turkey lacers (in Germany they are called rouladennadel) to keep the rolls tightly closed.
- Melt the butter and oil in a saucepan or Dutch oven and brown the outside of the roulades in it. Remove the roulades to a plate.
- Add the diced carrot and celery, which is known as a suppengrün or mirepoix, to the same pan the rolls were braised in. Sauté for a few minutes, until soft.
- Place the beef rolls back on top of the vegetables, add the red wine and a little water, to make about 1/2 inch of liquid in the pan.
- Add the bay leaf, 1/2 teaspoon of salt (depends on how salty the bacon is) and some grinds of pepper, cover and braise over low heat for 2 hours, or until beef is tender.
- Remove beef roulades and keep warm. Purée sauce and thicken (optional) with a little cream, sour cream or Wondra flour (known as sossenbinder in Germany).
- Season to taste with more salt and pepper as needed. Place roulades back in the sauce until serving time.
- Serve with boiled potatoes (dampfkartoffeln or parsley potatoes) or spaetzle noodles and red cabbage.
|Nutritional Guidelines (per serving)|