Beef Rouladen are of German origin (called Rindsrouladen). They are typically thin slices of beef wrapped around a pickle, bacon, onion and mustard mixture. I remember my Aunt Phyl making these and they were so tender and delicious. The gravy is particularly flavorful with a hint of garlic and red wine. And I enjoy the gravy not only on the rouladen but also over some boiled potatoes or dumplings. Guten appetit!
On a large cutting board, layout the beef fillets and season with salt and pepper. Spread a coat of mustard on each filet. Then spread a generous coat of sweet pickle relish. Lay two half cooked pieces of bacon on each filet. Spaced out, lay several slices of onion.
Roll each of the fillets and tie them securely with cooking twine. In a Dutch oven, melt the butter and any leftover bacon fat over medium heat. Add the beef rolls and sauté until well browned on all sides.
Reduce the heat to low and add the garlic. Sauté for a few minutes. In a bowl, combine the tomato paste, consume and red wine. Stir until well incorporated. Pour over the beef rolls and cover. Cook on low for about one hour turning the rolls and ladling the broth over the top. Remove the rolls to a plate and take off the cooking strings. Place each roll on a plate and pour the gravy over the top. Garnish with parsley. The rouladen go well with boiled potatoes or dumplings. Serves 4.
Ingredients
Directions
On a large cutting board, layout the beef fillets and season with salt and pepper. Spread a coat of mustard on each filet. Then spread a generous coat of sweet pickle relish. Lay two half cooked pieces of bacon on each filet. Spaced out, lay several slices of onion.
Roll each of the fillets and tie them securely with cooking twine. In a Dutch oven, melt the butter and any leftover bacon fat over medium heat. Add the beef rolls and sauté until well browned on all sides.
Reduce the heat to low and add the garlic. Sauté for a few minutes. In a bowl, combine the tomato paste, consume and red wine. Stir until well incorporated. Pour over the beef rolls and cover. Cook on low for about one hour turning the rolls and ladling the broth over the top. Remove the rolls to a plate and take off the cooking strings. Place each roll on a plate and pour the gravy over the top. Garnish with parsley. The rouladen go well with boiled potatoes or dumplings. Serves 4.