Description
German Beef Rouladen is made from thinly sliced tenderized steak and an added surprise of dill pickles served with mushrooms on mashed potatoes.
Ingredients
Units
Scale
- 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
- 1/4 cup pickle juice
- 1 can sliced mushrooms with juice (this is optional)
- salt & pepper to taste
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.
Notes
Prepared, tried, and tested by Melanie Kramar from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1
- Calories: 230
- Sugar: 8
- Sodium: 1120
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 16
- Cholesterol: 52
Keywords: German Beef Rouladen
