European heritage means we’ve eaten our fair share of Rouladen. Growing up we always thought we were Austrian German, but it turns out there is more Romanian heritage in us than we thought. And, of course throw in an Irish Nana and and English Granddad and you have the Heinz 57 of DNA.
- 4 boneless round steaks very thin, about 4 inches wider x 7 inches long (often you can actually find a rouladen cut ready made)
- Salt and pepper
- 4 Tbsp whole grain mustard or Dijon, regular yellow mustard
- 8 slices bacon
- 1/2 cup onion finely diced
- 4 baby dill pickles halved or larger dill pickles quartered. Sweet pickle is also an option here.
- 2 Tbsp olive oil
Preheat oven to 350 F.
If you weren’t able to find preprepared meat, then prep the rouladen by pounding out the beef until they are 1/4 inch thin and about 5 inches wide by 9 inches long. Sprinkle with salt, pepper and a sprinkling of paprika. Spread 1 Tbsp of whole grain mustard over each of the 4 pieces of beef. Place two pieces of bacon over each piece of beef, side by side, trimming any part of the bacon that extend over the ends. Scatter each with diced onion, dividing evenly between the four pieces. With the widest end of the short side facing you, place two pickle halves end to end about 1 1/2 inches from the end. It’s ok if they stick out the side at this point. Take the end closest to you and fold it up and over the pickles. Continue rolling by lifting and rolling until it is completely rolled. Take a skewer and secure the end of the roll to the main part of the roll, so it doesn’t unroll. Trim any excess pickle sticking out the sides so it is even with the sides of the roll. Roll up the remaining beef pieces similarly.
- 2 cups beef broth
- 2 Tbsp red wine can omit or replace with a couple of teaspoons of red wine vinegar
- 1 Tbsp tomato paste or ketchup, in a pinch
- 1 tsp Dijon mustard or regular mustard
- Pinch paprika
- Salt and pepper to taste
Stir together the gravy ingredients in a medium bowl and set aside.
In a Dutch oven or large, heavy bottomed, oven-proof dish with a lid, heat olive oil over medium-high heat. Add the beef rolls to the pan, skewer/seam side down. Sear for a few minutes until lightly browned, then flip over and sear the other side. Place the rolls on their sides if necessary to sear the entire outside of each of the rolls.
Once rolls are browned, add the prepared gravy mixture to the pan. Stir gently to scrape up any browned bits on the bottom of the pan. Bring liquid to a boil over medium-high heat, then cover pot and place in the preheated oven.
Cook, covered in the oven until tender, about 1 – 1/2 hours (depending on the size of your rolls), flipping rolls over a couple of times during the cooking period.
To thicken gravy:
- 2 Tbsp cornstarch
- 2 Tbsp cold water
Remove pot from oven and use tongs to remove rolls to a plate. Carefully remove the skewers from the rolls and discard, then cover plate loosely with foil while you thicken the gravy.
Place pot on the stovetop over medium-high heat. Combine cornstarch and cold water in a small bowl and add to liquid in pot. Bring mixture to a boil, stirring, until thickened. If necessary, add a bit more cornstarch/water to gravy if not thick enough. Taste gravy and add additional salt, pepper and paprika, to taste.
To serve, cut rolls in half diagonally in the middle. Place halves on side mashed potatoes and spoon gravy over-top. Garnish with chopped parsley, if desired.
Rouladen used to be a meal on a regular rotation in our house, but somehow I got away from it. This long, unrelenting winter had me craving it all over again, but I couldn’t find our family recipe …eek. Thank goodness I found this one from “Seasons and Suppers” which was the closest I could find to the way I remembered doing it. So glad I did, it was delicious. We served it with mashed potatoes, but it works equally well with broad egg noodles ….anything to soak up that luscious gravy.