February 2023

Beef Rouladen and Great Frogs Cold Blooded

This German recipe was given to me by a dear friend many years ago. Beef Rouladen quickly became a family favorite. Slow simmered beef rolls filled with bacon, onion, pickle and mustard, that are then baked to perfection. Mashed potatoes topped with the delicious gravy form the rolls was our choice although some prefer spaetzle.

enjoy!

Ingredients

  • 2-3 lbs Round Roast* (have butcher slice thinly- length wise @ ⅛ “ thick)

  • 4 slices bacon , cut in 1/2 making 8 pieces

  • 1/2 onion, chopped

  • 2 whole dill pickles thinly sliced, making 8 slices

  • 1/3 cup spicy brown mustard or German mustard

  • salt and pepper

  • paprika

  • toothpicks

  • 2 Tablespoons butter or oil , or a combination

  • 2 cup water or beef broth

  • 2 TBSP flour for gravy

Method

  • Lay out the thin slices of meat, each spread with mustard and sprinkle with salt, pepper , and paprika

  • Place the piece of bacon and the pickle at the narrow and of meat, sprinkle chopped onion and roll up tightly and secure with toothpicks. Like an enchilada.

  • Heat a large dutch oven or pot over medium-high heat. Add butter or oil or skip if using a non-stick pan.. Cook rolls, turning occasionally, until browned on all sides, do not let burn.

  • Add 2 cups beef broth to the pot and scape up any browned bits from the pan. Cover pot and place in preheated 350 degree oven for 1-1/2 to 2 hours.

  • Remove from oven, remove Rouladen to a plate or dish, cover and set aside. Bring juices in the pot to a boil on stovetop. Thicken with flour or cornstarch dissolved in 1/4 cup of water. Taste gravy and add additional salt, pepper, or beef bouillon granules, if desired.

  • Remove toothpicks from the Rouladen and serve with gravy spooned on top.

  • while Rouladen is baking, prepare your mashed potatoes and green veggie.


Notes: The thin beef pieces are usually tenderized before filling. I found a easy alternative in trader joes shredded beef, one package makes 8 rolls, using two thin pieces for each roll.

Credits: Anna Daniels

Michelle AhlersComment