Authentic German Rouladen
Ingredients
- 8 slices beef steaks (about 4x6 inches, 0.25 inch thick)
- 0.33 cup German mustard
- 8 slices bacon
- 8 dill pickles, medium, sliced lengthwise
- 1 medium yellow onion, chopped
- 1 tablespoon butter
- 1 tablespoon frying oil
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 1 leek, chopped, rinsed, drained
- 2 carrots, chopped
- 1 stalk celery, chopped
- 1 cup dry red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon sugar
- 0.5 teaspoon kosher salt
- 1.25 teaspoons freshly ground peppercorn
- 4 tablespoons chilled butter
- Cornstarch dissolved in water for thickening
Steps
- Spread mustard on beef slices, season with salt and pepper, layer with bacon, pickles, and onions. Roll tightly, securing with toothpicks or twine.
- Brown rouladen on all sides in heated butter and oil in Dutch oven. Set aside.
- Sauté onions until translucent (~5 min), add garlic (1 min), then leek, carrots, celery (5 min). Deglaze with red wine (1 min boil), simmer 2-3 min. Add broth, tomato paste, bay leaf, sugar, salt, pepper.
- Return rouladen to pot. Cook covered on stovetop at low heat (90 min) or transfer to 325°F oven (90 min) until fork-tender.
- Strain liquid/vegetables, return liquid to pot. Thicken with cornstarch slurry, whisk in chilled butter. Season to taste. Return rouladen to gravy, heat through.
- Serve with Rotkohl and Spätzle, Semmelknödel, or boiled potatoes.