Rouladen (German Meat Rolls)
1 1/2 pounds thinly sliced beef round
2 whole dill pickles
1/2 medium onion, sliced
4 slices bacon*
2-4 tablespoons prepared mustard
Salt and pepper to taste
1 tablespoons oil
3 cups beef broth
2 tablespoons cornstarch
Rotkraut (cooked red cabbage), optional side dish
Cooked potatoes, optional side dish
Slice meat in 1/4-inch thick slices, approximately 4×6 inch rectangle.
Slice each pickle into 4-6 spears; slice onion into slices or wedges; peel and cut carrots into sticks; cut bacon strips in half.
Spread each slice beef with 1-2 teaspoons mustard; salt and pepper to taste; place 1 pickle spear, 1 slice of onion, and 1 carrot stick in middle of roll. Roll meat around vegetables and secure with toothpicks or tie with string.
Heat oil in heavy pan or Dutch oven, brown beef rolls on all sides. Add 1/4 cup water or beef broth, bring to a boil, reduce heat to simmer, cover and cook 1 1/2-2 hours (add additional HOT water, as needed to keep rolls from burning dry). There should be little or no juices left in bottom of pan at the end of the cooking time.
Remove rolls from pan, remove toothpicks, cover to keep warm. Add 2 cups beef broth to juices in pan and bring to a boil. Stir cornstarch into 2-3 tablespoons cold water, then quickly into boiling juices. Continue to cook, stirring constantly, until gravy comes to a boil. Serve gravy over top of Rouladen. Rouladen is delicious served with cooked red cabbage and cooked potatoes (potatoes and cabbage are not figured into nutrition analysis).**
A favorite German entrée shared by my friend Kristin Ritzenthaler, of Boise Idaho. Serves 8
Strive to include all 5 food groups with each meal. To balance this meal, add a glass of cold milk and fresh fruit for dessert.
* Bacon may be left out, which will reduce the fat to 11 grams per serving.
** Kristin slices up extra carrots, onions, and pickles to place on top of the Rouladen to cook (pot roast style). Potatoes are a staple in German meals, cook up a separate pan full to serve on the side.