Ingredients with Measurements:
- 4 beef round steaks (thinly sliced)
- 4 slices of bacon
- 1 onion (finely chopped)
- 1/2 cup of breadcrumbs
- 2 tablespoons of mustard
- 1 tablespoon of paprika
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 4 tablespoons of butter
- 2 cups of beef broth
- 2 cups of red wine
- 2 tablespoons of flour
- 2 tablespoons of sugar
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of olive oil
- 2 cups of sliced onions
Special equipment needed:
- Meat mallet
- Kitchen twine
- Dutch oven or large pot
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Lay out the beef round steaks and pound them with a meat mallet until they are thin and even.
3. Season the steaks with paprika, salt, and black pepper.
4. Spread mustard on one side of each steak and sprinkle breadcrumbs on top.
5. Place a slice of bacon on top of each steak.
6. Roll up each steak tightly and tie with kitchen twine to secure.
7. In a Dutch oven or large pot, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
8. Add sliced onions and cook until caramelized, about 15 minutes.
9. Remove onions from the pot and set aside.
10. Add the remaining 2 tablespoons of butter to the pot and brown the beef rolls on all sides.
11. Remove the beef rolls from the pot and set aside.
12. Add 2 tablespoons of flour to the pot and stir until it forms a paste.
13. Slowly pour in 2 cups of beef broth and 2 cups of red wine, stirring constantly.
14. Add 2 tablespoons of sugar and 2 tablespoons of balsamic vinegar.
15. Return the beef rolls and caramelized onions to the pot.
16. Cover the pot and bake in the oven for 1 1/2 to 2 hours, or until the beef is tender.
17. Serve hot with the caramelized onions and sauce.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 536
Fat: 28g
Protein: 44g
Carbohydrates: 18g
Fiber: 2g
Sugar: 8g
Sodium: 1707mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or red grape juice.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add diced carrots and celery to the pot for a heartier meal.
- Use turkey or chicken instead of beef for a lighter version.
- Add mushrooms to the pot for a richer flavor.
Tips and tricks:
- Make sure to pound the beef steaks evenly to ensure they cook evenly.
- Use kitchen twine to secure the beef rolls tightly so they don't fall apart during cooking.
- Let the beef rolls rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the beef rolls on a platter with the caramelized onions and sauce poured over the top.
Garnishes:
Garnish with fresh parsley or thyme.
Pairings:
Serve with mashed potatoes or egg noodles.
Suggested side dishes:
- Roasted vegetables
- Green beans
- Salad
Troubleshooting advice:
- If the beef rolls are falling apart during cooking, make sure to tie them tightly with kitchen twine.
- If the sauce is too thin, add a little more flour to thicken it up.
Food safety advice:
- Make sure to cook the beef rolls to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rinderrouladen is a traditional German dish that dates back to the 19th century. It is a hearty meal that is often served during the colder months.
Flavor profiles:
This dish has a rich and savory flavor from the beef and bacon, balanced by the sweetness of the caramelized onions and sauce.
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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Region: German