Mom's Traditional German Beef Rouladen Rinderrouladen
Traditional german beef rouladen with a wonderful gravy, just as my mother made and now i make. This is a family favorite, and an excellent sunday or holiday meal. We enjoy our rouladen with boiled new potatoes or potato dumplings and a side of my german rotkohl recipe #108449 or country green beans recipe #344562. I sometimes serve dinner rolls with fresh butter, to round out the meal. Guten appetit!!
Steps
Spread 1 tablespoon mustard evenly on one side of each pounded steak.
Sprinkle salt and pepper over mustard.
Evenly sprinkle chopped bacon , onion , and pickles over mustard side of each steak.
Roll up firmly jelly roll fashion , and secure each rouladen shut with wooden toothpicks , cooking twine , or white sewing thread.
In a large dutch oven , heat the cooking oil over medium-high heat.
When hot , carefully add the rouladen rolls.
Fry until nicely browned , turning once.
Add enough hot water or broth to almost cover the rouladen.
Add bay leaf.
Increase heat to high and bring to a boil.
Cover and reduce heat to low.
Simmer , covered , for 1 1 / 2 hours on low heat , checking once halfway through to give a stir and see that meat is covered with sufficient liquid.
With a large slotted spoon , carefully remove the rouladen from the hot broth to an oven-proof dish.
Cover with foil and keep warm in the oven while making the gravy.
To make gravy:.
Add the flour to 1 cup of.
Ingredients
beef round steak, yellow mustard, salt and pepper, bacon, white onion, dill pickle, oil, hot water, bay leaf, flour, fresh parsley, toothpick