German Beef Rouladen

Growing up in an English household, there were certain English dinners I always looked forward to. Beef Olives was one.

When I decided to make beef rouladen, Mumika asked me what it was. I told her it was like beef olives but instead of suet filling there was pickles, garlic, bacon, and mustard in the middle. A German version.

“Oh! That sounds different.”

I’m all about trying new things. New things that most likely food and heritage related. Which means I’m going to have to start looking up Spanish, Russian, Irish, and Scottish food.

This is a pretty awesome recipe. Sure it sounds weird, but omg is it good. And it makes its own gravy!

beef rouladen

Beef Rouladen

6 slices top round beef
6 slices lean bacon
1 onion, sliced
6 dill pickle spears
2 tablespoon butter
2 garlic cloves, sliced
3 teaspoon mustard, divided
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 teaspoon corn starch
1 1/2 cups water

Directions

Season beef slices with salt and freshly ground pepper.

Thinly spread mustard on top of each slice.

Divide bacon, garlic, pickle, and onion slices on one end of each slice.

Roll up slices, tucking the ends in and securing with toothpicks

Heat butter in skillet.

Brown rouladen well on all sides. Put on it on a plate.

Once all rouladen are well browned, add hot water, gently stirring up browned bits.

Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.

Simmer for about 1 1/2 hours.

To make gravy, combine corn starch in a little cold water and stir gently into cooking liquid until slightly thickened.

Remove toothpicks from rouladen.

Makes 6. Per rouladen. Calories: 302 ,Carbohydrates: 4 grams, Sugar: 2 grams, Protein: 32 grams.

This is actually quite tasty. It all works well together somehow. The tanginess of the mustard. The acidity of the pickle. The saltiness of the bacon. The fragrance of the garlic…its amazing.

Mumika was quite surprise how great it came out.

A few tips: you want thin slices if meat. If you can find Milanese beef, that works perfectly. If not, pound that meat until its 1/4 inch thick.

When you insert the toothpick to keep the roll in roll form, do not thread like a needle. Just poke it in at the seams. The beef is fragile and can come undone easily. Once the beef is browned the seam with fuse together.

Please please please remember to take the toothpick out before serving.

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