Ingredients with Measurements:
- 4 beef round steaks, thinly sliced
- 4 slices of bacon
- 4 pickles, sliced lengthwise
- 1 onion, chopped
- 1 tablespoon mustard
- 1 tablespoon paprika
- 1 tablespoon flour
- 1 cup beef broth
- Salt and pepper to taste
- Toothpicks
Special equipment needed:
- Meat mallet
- Large skillet with lid
Step-by-step instructions:
1. Lay each beef round steak flat on a cutting board and pound with a meat mallet until thin and even.
2. Season each steak with salt and pepper.
3. Spread a thin layer of mustard on each steak.
4. Sprinkle paprika over the mustard.
5. Place a slice of bacon, a few slices of pickle, and some chopped onion on each steak.
6. Roll up each steak tightly and secure with toothpicks.
7. Heat a large skillet over medium-high heat.
8. Add the flour to the skillet and cook for 1-2 minutes until lightly browned.
9. Add the beef broth to the skillet and stir to combine.
10. Place the rolled-up steaks in the skillet and cover with the lid.
11. Reduce the heat to low and simmer for 1-2 hours until the meat is tender and cooked through.
12. Remove the toothpicks before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
5. Temperature:
Cook on medium-high heat until the flour is lightly browned, then reduce the heat to low and simmer for 1-2 hours.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 15g
Protein: 45g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 700mg
Substitutions for ingredients:
- Turkey or chicken breast can be substituted for beef round steak.
- Ham or prosciutto can be substituted for bacon.
- Dill pickles or cornichons can be substituted for regular pickles.
Variations:
- Add a layer of sautéed mushrooms to the filling.
- Use different types of mustard, such as Dijon or whole grain.
- Add a splash of red wine to the beef broth for extra flavor.
Tips and tricks:
- Use toothpicks to secure the rolled-up steaks tightly.
- Brown the flour before adding the beef broth for a richer flavor.
- Serve with mashed potatoes or spaetzle.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Rinderrouladen on a bed of mashed potatoes or spaetzle, with the sauce spooned over the top.
Garnishes:
Garnish with fresh parsley or chopped chives.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Mashed potatoes, spaetzle, roasted vegetables, or a green salad.
Troubleshooting advice:
If the sauce is too thin, add a slurry of cornstarch and water to thicken it.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure food safety.
Food history:
Rinderrouladen is a traditional German dish made with thinly sliced beef, bacon, pickles, and onions. It is typically served with mashed potatoes or spaetzle.
Flavor profiles:
The Rinderrouladen has a savory and slightly tangy flavor from the mustard and pickles, with a rich and meaty flavor from the beef.
Serving suggestions:
Serve the Rinderrouladen with a side of mashed potatoes or spaetzle, and a glass of red wine.
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Region: German