This German Style Rouladen is as easy as it is delicious and very customizable. A Thin beef steak wrapped around a filling with some flare! A vinegar pop from the mustard and pickle, meanwhile, the beef is fall-apart delicious, enveloped in a velvety beef gravy. You are going to want this on your weekly rotation!
Ingredients and Variations
Ingredients: Beef, German style mustard, white onion, pickle, hard boiled eggs, carrot, celery, beef broth, bay leaf, onion powder, garlic powder, browning sauce, Maggi, salt and pepper.
Variations: Dijon or yellow mustard can replace German style mustard. Any thinly sliced beef steak can be used, egg can be left out if desired. Any chopped veg or your choice can be sprinkled in the steak. Also. use the seasonings of your choice.
German Style Rouladen
4
servings10
minutes40
minutesIngredients
4 very thinly sliced steaks
1 Medium onion, chopped fine
2 small carrots, diced small
1 stalk celery, chopped fine
4 tbsp German Style Mustard
2 hard boiled eggs, chopped
1 pickle, cut in half vertically then julienned
2 tsp onion powder
1/2 tsp garlic powder
1 cup dry red wine *optional or sub with broth
1 bay leaf
3 tbsp oil, butter or bacon fat
2 tbsp AP flour
3 cups beef broth
salt and pepper to taste
Directions
- lay out each thin steak, sprinkle each with a little salt and pepper, spread 1 tablespoon of mustard evenly over each steak, then sprinkle them with chopped onion and egg, and a couple pickles on one end of each steak. Start rolling up around the pickle as tight as you can without knocking the filling out. Secure with a toothpick or kitchen twin and set aside. When all are rolled, sprinkle them evenly with salt and pepper.
- Heat skillet with oil on medium high, sear rolls on all sides (2 minutes each side). Steaks will not be cooked all the way. Remove from skillet and add onions carrots and celery, cook for about 3 minutes adding a pinch of salt and pepper. Drop in bay leaf and 2 tbsp flour, cook for another 3 minutes and whisk in wine and broth, add onion powder, garlic powder, browning sauce and Maggi, salt and pepper. Also, add any leftover egg., Nestle the rolls into the gravy. cover, turn the heat to low and cook for 15 minutes, turn rolls, re cover and cook for another 15- 30 minutes until the beef is fall apart soft.
- Serve with spaztle, potatoes or your favorite gravy conductor!! Goes well with German red cabbage as a side!
