The first time I had beef rouladen was at a whimsical restaurant called, “The Bavarian Inn.” This amazing German eatery is located in a Bavarian-themed village called, Frankenmuth and it’s located in Michigan. The food was amazing and I loved this dish, especially the dill pickle. The restaurant is also known and famous for its family-style chicken dinners. My hubby took me there for our anniversary and it was so much fun!
Check out what my friend Pauline had to say about this recipe:
If you are looking for a wonderful German dish to make then beef rolls smothered in gravy is the ticket. This reipe is tops!
Thank you for sharing your thoughts with us, Pauline.
Ingredients
4 thin slices (about 1 lb) flank steak or quality beef top round steak filets (1/4″ thick)
salt and coarse ground black pepper, to taste
prepared spicy brown stone-ground German mustard
8 Tbl. sweet or dill pickle relish, can sub garlic dill pickle spears if preferred
8 slices bacon, partially cooked, (about halfway), to render fat
1 large vidalia onion, halved and thinly sliced
3 Tbl. Kerrygold butter
½ – 1 tsp. minced garlic, to taste
1 teaspoon Heinz ketchup
2 cups Lipton beef broth
2 tsp. Superior Touch Better Than Bouillon Beef Base
¼ tsp. coarse ground black pepper, or to taste
1 Tbl. Argo cornstarch
1 Tbl. red wine, chilled
fresh parsley for garnish, optional
Instructions
Season beef slices with salt and pepper and thinly spread top sides with mustard.
Evenly spread each with relish, top each with 2 slices of bacon, and sprinkle each with sliced onions. *If subbing pickle spears, place 1-2 on top of onions near edge closest to you so that when rolled, they end up in the very center.
Roll up slices tightly and tie with cooking string. *If using flank steak, make sure that you roll them up with grain running parallel to you, or lengthwise, so that when you slice them to eat, you are slicing them against the grain for maximum tenderness.
Heat butter in a medium-sized frying pan. Add beef rolls and sauté until well browned, turning as needed. When browned, add garlic and sauté, stirring garlic until fragrant, about 1 more minute. Add broth, bouillon/beef base, ketchup, and pepper.
Cover and simmer about 1 hour turning rolls 2-3 times, recovering.
To thicken sauce into a gravy, combine cornstarch and red wine. Stir slurry mixture into cooking liquid. Cook, stirring, until thickened.
Remove rolls to a warm platter, remove strings, ladle gravy over rolls. I placed mine in a 9×13 pan as I had a ton of gravy to pour over them.
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Quick Tip: Serve these yummy beef rolls with a hefty helping of saurkraut.