Ingredients with Measurements:
- 4 beef round steaks, pounded thin
- 4 slices bacon
- 1 onion, chopped
- 1 tablespoon mustard
- 4 dill pickles, sliced
- 1 tablespoon paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons flour
- 2 tablespoons butter
Special equipment needed:
- Meat mallet
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Lay out the beef round steaks on a cutting board and pound them thin with a meat mallet.
3. Season each steak with salt, pepper, and paprika.
4. Spread a tablespoon of mustard on each steak.
5. Place a slice of bacon, chopped onion, and a few slices of dill pickle on each steak.
6. Roll up each steak tightly and tie with kitchen twine.
7. Heat the vegetable oil in a large oven-safe pot over medium-high heat.
8. Brown the rouladen on all sides until golden brown.
9. Add the beef broth and red wine to the pot and bring to a simmer.
10. Cover the pot with a lid and transfer to the oven.
11. Bake for 1 1/2 to 2 hours, or until the meat is tender.
12. Remove the rouladen from the pot and set aside.
13. In a small bowl, mix together the flour and butter to make a roux.
14. Add the roux to the pot and whisk until the sauce thickens.
15. Serve the rouladen with the sauce on top.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 10g
Protein: 41g
Substitutions for ingredients:
- Pork or veal can be used instead of beef round steaks.
- Turkey bacon can be used instead of regular bacon.
- White wine can be used instead of red wine.
Variations:
- Add sliced mushrooms to the pot with the beef broth and red wine.
- Use horseradish instead of mustard for a spicier flavor.
- Add a tablespoon of tomato paste to the sauce for a richer flavor.
Tips and tricks:
- Make sure to tie the rouladen tightly with kitchen twine to prevent the filling from falling out.
- If the sauce is too thin, add more flour and butter to make a thicker roux.
- Serve with mashed potatoes or spaetzle for a traditional Bavarian meal.
Storage instructions:
Leftover rouladen can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rouladen in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the rouladen on a platter with the sauce drizzled on top.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Serve with a glass of red wine, such as a Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Mashed potatoes, spaetzle, or roasted vegetables.
Troubleshooting advice:
If the rouladen is tough, it may need to cook longer in the oven.
Food safety advice:
Make sure to cook the rouladen to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Rouladen is a traditional German dish that originated in the region of Bavaria.
Flavor profiles:
Savory, salty, tangy, and slightly sweet.
Serving suggestions:
Serve the rouladen with a side of sauerkraut or red cabbage for a complete Bavarian meal.
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Region: German