Ingredients
- 1 small onions , diced
- 1 lb chuck roast , sliced & pounded thin (about 8 strips)
- 8-12 tsp spicy German mustard
- 4 dill pickles , halved lengthwise
- 2 strips bacon , quartered
- 1 Tbsp butter , for frying
- 5 cups beef broth
- 1 cup red wine
- 1/8 cup all-purpose flour (or to taste, to thicken gravy)
Servings: people
Units:
Instructions
- Spread the beef strips with the spiciest mustard you can find, top with chopped onion, a strip of bacon, and half a dill pickle.
- Roll up the rouladen and secure with a toothpick. If you had wider strips of beef, you could fold up the long edges too, to keep the filling in better.
- Add some butter, the rouladen, and the leftover onions to large, hot skillet. Brown beef.
- Next, add wine and beef broth.
- Cover and simmer until tender. This took 45 minutes for us. It might take you less or more time, depending on how tough your cut of meat was.
- Next, remove the rouladen and keep warm. Make gravy with the cooking liquid by adding a flour slurry to the hot braising liquid. Simmer until thick. Return rouladen to pan and coat with gravy.
Recipe Notes
A few tips.
- Rouladen should be made with wide strips of tough beef -the kind that benefits from slow cooking. Typically this is round steak, but my supermarket only had chuck roast.
- The meat should be about 4″ wide and very long and thin. Have your butcher cut it for you. If you think of the meat like a brick, they should be cutting strips from the widest part of the brick. They’ll only be able to do it if they have a slicer. Our butcher didn’t have a slicer, so they couldn’t cut wide slices – they had to cut from the skinny side. No problem – we just made mini rouladen.
- When you get it home pound it as thin as you can.
- Only simmer the rouladen until the beef is tender. You might want to make one or two extra so you can taste test after about 30 minutes of simmering.