Beef rouladen, a classic German recipe, is the ultimate hearty entrée. First you brown the seasoned beef steak rolls, then simmer in broth and lastly serve atop a creamy sauce. Serve this dish with the traditional German potato dumplings or braised red cabbage. Smart Recipes, European Recipes, Beef Recipes, Recipes Beef European Beef Roulanden Beef Roulanden Recipe | PT1H Serves 4 Ingredients: 2 Tablespoons Dijon Mustard 1 Teaspoon Salt & Freshly Ground Black Pepper 0.25 Cup Onion 1 Teaspoon Paprika 4 Medium Round Steaks 4 Slices Bacon 1.5 Tablespoons Canola Oil 0.5 Cup Beef Stock 2.25 Cup Water 1 Tablespoon Cornstarch 2 Tablespoons Sour Cream 1 Tablespoon Thyme Spread 1/2 tablespoon of mustard over one side of each steak evenly. Sprinkle onion, paprika, salt, and pepper over each steak evenly. Place 1 bacon slice over each steak. Roll each steak into jelly-roll style and secure the rolls with toothpicks. In a cast-iron skillet, heat oil over medium heat and the rouladen until browned from all sides. Add beef stock and 1 1/4 cups of water and bring to a boil. Reduce heat to medium-low and simmer, covered for 30 minutes. With a slotted spoon, transfer steak rolls onto a plate. Through a fine mesh strainer, strain broth mixture and return into the same skillet. In a small bowl, add 1 cup of water and dissolve cornstarch in it. Slowly, cook the slurry to the skillet for 3 minutes, stirring continuously. Stir in sour cream. Return the rouladen to the sauce and simmer for a few minutes.

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