CraigC
Guru
Ingredients
2 lbs of top or bottom round cut into thin slices.
2 - 3 tbsp German style (not the Bavarian sweet) mustard, Dijon works too
5-6 slices of bacon, cut in half
1 medium onion sliced, divided (some for the rouladen)
8 thin slices dill pickle (one large or two small)
salt, freshly ground black pepper and paprika
2 tbsp olive oil
Remaining sliced onion
Crimini mushrooms, thinly sliced
3/4 cup red wine
1.5 cups beef stock
2 tbsp tomato paste
1 bay leaf
1/2 tbsp juniper berries crushed
1 tbsp flour
3 tbsp sour cream
Directions
1) Pound the meat with a meat hammer to flatten as much as possible without tearing.
2) Spread about a teaspoon of mustard over each piece of meat. Sprinkle with salt, pepper and paprika.
3) Add the bacon, onion and pickle slices. Roll up the beef slices and secure with kitchen string or wooden toothpicks.
4) Heat up the oil in a heavy saucepan or dutch oven. Add the beef rolls and fry until they are brown on all sides.
5) Remove rolls and set aside.
6) Add onions and mushrooms and cook until onions are softened.
7) Add the wine, beef stock, tomato paste, juniper berries and bay leaf.
8) Return rolls in a single layer, cover and cook over low heat for about 1 1/2 -2 hours, (turning the meat over a few times) or until the beef is tender.
9) Transfer the rouladen to a plate. Combine the flour and sour cream. Whisk in a few spoons of the hot liquid and then whisk all of that back into the pot.
10) Simmer for about 3 minutes until the gravy thickens. Check the seasoning and return the rouladen to the pot.
11) Cook for a few more minutes until they heat through.
Serve with rotkohl and spaetzle.
2 lbs of top or bottom round cut into thin slices.
2 - 3 tbsp German style (not the Bavarian sweet) mustard, Dijon works too
5-6 slices of bacon, cut in half
1 medium onion sliced, divided (some for the rouladen)
8 thin slices dill pickle (one large or two small)
salt, freshly ground black pepper and paprika
2 tbsp olive oil
Remaining sliced onion
Crimini mushrooms, thinly sliced
3/4 cup red wine
1.5 cups beef stock
2 tbsp tomato paste
1 bay leaf
1/2 tbsp juniper berries crushed
1 tbsp flour
3 tbsp sour cream
Directions
1) Pound the meat with a meat hammer to flatten as much as possible without tearing.
2) Spread about a teaspoon of mustard over each piece of meat. Sprinkle with salt, pepper and paprika.
3) Add the bacon, onion and pickle slices. Roll up the beef slices and secure with kitchen string or wooden toothpicks.
4) Heat up the oil in a heavy saucepan or dutch oven. Add the beef rolls and fry until they are brown on all sides.
5) Remove rolls and set aside.
6) Add onions and mushrooms and cook until onions are softened.
7) Add the wine, beef stock, tomato paste, juniper berries and bay leaf.
8) Return rolls in a single layer, cover and cook over low heat for about 1 1/2 -2 hours, (turning the meat over a few times) or until the beef is tender.
9) Transfer the rouladen to a plate. Combine the flour and sour cream. Whisk in a few spoons of the hot liquid and then whisk all of that back into the pot.
10) Simmer for about 3 minutes until the gravy thickens. Check the seasoning and return the rouladen to the pot.
11) Cook for a few more minutes until they heat through.
Serve with rotkohl and spaetzle.
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