German Rouladen

Rouladen is a traditional German recipe which literally translates to ‘roll ups’.  It is melt in your mouth by the time it has simmered in its juices for an hour or two.  This is a typical Sunday dinner or holiday recipe.  
I came to realize a number of years into my marriage into a German heritage family that most of my family holiday entertaining recipes were German.  I am not particularly sure why except that when you were entertaining my traditional German father-in-law, traditional German cooking was generally a much safer bet!

I guess also the more English childhood recipes from my Mom – think ham and scalloped potatoes- though delicious were not as intriguing as a new type of cuisine. Regardless of the reason I am happy to have this recipe in my repertoire!

Because the Kitchener Waterloo area has a strong German background I can go to the meat market and buy rouladen cutlets. The are escalopes of beef usually about 10″ long by 4-6″ wide and about 1/4 ” thick.  If you have to ask your butcher to cut them for you ask for inside or top round cut to the above specifications.rouladen-prep

For the mustard slather I just trickle a zig zag line the length of the rouladen from the squirt jar. Then I smooth it all over the  face of the meat. All that to say… I am guessing at the 6 Tbsps below!

The ‘roll ups’ are typically slathered with mustard, topped with onion and bacon and rolled around a dill pickle slice.  I sometimes use whole baby dill pickles if they are approximately the width of my rouladen.  If I only have large dills then I would halve them lengthwise.

My mother-in-law had a good trick – she always used 2 toothpicks per roll up whether she needed two or not. That way she knew if she removed 2 from each rouladen she had them all.  This is more important than you might think!  I always double check the number of toothpicks I have removed at the end…and I have had to go back for a missing one more than once!

rolled-rouladen

This recipe makes a lot of broth that you thicken to gravy consistency.  I like to serve it with red cabbage on the side and lots of mashed or roasted potatoes to take advantage of all that gravy!

 

Print Recipe
German Rouladen BigOven - Save recipe or add to grocery list Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Prep Time 20 minutes
Cook Time 95 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 95 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Lay the rouladen out flat on a work surface. Sprinkle with salt and pepper to season.
  2. Drizzle mustard the length of the meat and smear it all over the face of the meat with a knife.
  3. Mix onion and bacon in a small bowl. Sprinkle onion and bacon over the surface of the rouladen leaving about a 1/4 " from the outside edges.
  4. Place a dill pickle spear across the widest end of the rouladen. Starting at the pickle end, roll the meat lengthwise into a roll. Secure with 2 toothpicks.
  5. Repeat with remaining rouladen.
  6. Heat vegetable oil in a large skillet, large enough to eventually hold all 12 rouladen. Brown the rouladen a couple of minutes on each side. You may have to do this in batches. Remove browned rouladen and repeat in batches until they are all browned.
  7. Return all rouladen back to the skillet. Pour enough broth into the skillet to come half way up the rouladen. Add the herbs and spices.
  8. Bring to a simmer, cover and simmer about 90 minutes. Check half way through to see if you need to add more broth to keep the level halfway up the rouladen.
  9. When rouladen is cooked remove the rolls and keep warm. Remove the toothpicks from each rouladen.
  10. Strain and reserve the broth. Discard the solids and return the broth to the skillet. Add water to the cornstarch to dissolve it. Add to the broth and bring to a boil. Stir until it reaches the thickness you want. Depending on how much broth you have you may have to add another Tbsp of cornstarch dissolved in water to get a nicy gravy consistency.
  11. Serve on a platter with gravy on the side.
Powered by WP Ultimate Recipe

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *