Name: German Beef Rouladen
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: German
Ingredients: 6 slices thinly sliced tenderized steak; 3 tablespoons yellow mustard; 6 slices bacon; 1 onion sliced (I used red); 6 dill pickles; 1 tablespoon butter; 2 cups beef stock; ¼ cup pickle juice; 1 can sliced mushrooms with juice (this is optional); salt & pepper to taste

Rouladen

Rouladen or Rinderrouladen is a German meat dish, usually consisting of bacon, onions, mustard, and pickles wrapped in thinly sliced beef which is then cooked.

Instructions

Preheat oven to 160°C.
Layout beef slices and gently pound using a meat tenderizer.
Season both sides with salt and pepper. (I seasoned my steak as I’d normally do with my usual steak seasoning).
Spread a thin layer of mustard over each slice and season with pepper.
Lay bacon over mustard.
Top with a few onion slices (not too much as you’ll have difficulty rolling) and a dill pickle.
Gently roll up each Roulade and secure it with toothpicks.
Heat butter in a pan (I added a splash of olive oil too) and sear/brown each
roll.
Place in a roasting/casserole dish, add stock, canned mushrooms, and ¼ cup
pickle juice, and any extra onions.
Roast for 90 minutes or until fork-tender. (I did it for just over an hour).
Remove Roulade from the juices, set on a plate, and cover.
Pour juices into the pan you seared the Roulade and place on the stove over
medium-high heat until boiling, making sure to scrape up any brown bits.
Make a cornstarch slurry with an equal amount of cornstarch and water.
Add cornstarch or Bisto gravy mixture to the boiling stock while whisking until it reaches the desired thickness.
Serve Roulade over mashed potatoes.

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Thinly rolled beef strips filled with a dill pickle and rolled in a slice of bacon — German Beef Rouladen in Oven

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German Beef Rouladen is made from thinly sliced tenderized steak and an added surprise of dill pickles served with mushrooms on mashed potatoes.

Rouladen