How to cook German Rouladen

Many people enjoy 'Beef Rouladen' at a German restaurant and would like to serve Rouladen at home. But getting Rouladen to taste just right is a bit tricky. Here a recipe that will lead you to Rouladen success!

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• 3 Roulades (thin beef steak) 1 oz Bacon ½ Onion 3 teaspoons Mustard 1 Pickle Pepper, Salt 1 oz frying grease or oil 1 oz carrots 1 oz Leek 1 oz Celery (white round) 1 Onion Garlic ½ pint

1. Baste roulades with a thin coat of mustard, season with pepper and salt and place bacon, onions and pickles on top. Roll the meat and the ingredients up and either tie with thick cooking twine or fix with toothpicks. Heat oil or grease and brown all around, then remove roulades with tongs from the pot and keep them warm, best on a rack where you can catch the juices.
2. Cut the veggies (not the beans…) into small pieces and braise in the remaining grease in the pot. Then place roulades on top of the veggies and pour on the wine. Cook on high flame and in open pot until some of the liquid has evaporated. Then place lid on the pot and turn down the heat so that the meat is just braising, not boiling. Braise for at least 1.5 hours.
3. Then remove roulades and puree the veggies in the sauce (this is where you can add the juices you saved earlier). If needed, add water and thicken with a bit of corn starch. Serve with beans and noodles.

Tips & Warnings

• I like to add a bit of butter and fresh curley parsley to the noodles
• This recipe serves 3 with 999 calories (not a typo!) per serving!