Rouladen Recipe

Rouladen Recipe

Beef Rouladen Recipe

Meat rolls filled with Schinkenspeck, onions and pickles. Served with rich gravy, potato dumplings and braised red cabbage.

  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour 30 minutes
  • Serves: 4
Ingredients
  • 4 Beef Rouladen Steaks
  • Kühne mild German mustard
  • Kühne pickled Gherkins (sweet and sour); cut roughly
  • 4 strips Schinkenspeck
  • 1 small sized onion; chopped finely
  • 2 tablespoons of butter
  • 1 cup beef stock
  • 1 bay leaf
  • Salt and pepper
  • Chopped fresh parsley (optional)
Serving Suggestions
  • Pfanni potato dumplings
  • Braised red cabbage
Cooking Instructions
  1. Generously spread one side of each Rouladen fillet with mustard. Place Schinkenspeck, onions and pickle pieces on each fillet, sprinkle with salt and pepper and form into a roll. Use string or toothpicks to hold the roll together.
  2. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and sauté until browned.
  3. Add the beef stock, 4 cups hot water and a bay leaf to the skillet. Reduce heat and simmer the rolls for around 60 minutes until meat is tender.
  4. Remove rolls from pan and keep warm. Remove bay leaf. Combine flour and 1/2 cup water until smooth; gradually stir into broth. Bring to a boil; stir continuously until thickened. Return rolls to the gravy.
  5. Remove string or toothpicks from the rolls. Serve Rouladen rolls and gravy with potato dumplings and braised red cabbage. Sprinkle rolls with parsley.