Ingredients with Measurements:
- 4 beef round steaks, pounded thin
- 4 slices of bacon
- 1 onion, chopped
- 4 pickles, sliced
- 1 tablespoon mustard
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 cup sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup sour cream
Special equipment needed:
- Meat mallet
- Toothpicks
- Dutch oven or large pot
- Whisk
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Lay out the beef steaks and season with salt and pepper.
3. Spread a thin layer of mustard on each steak.
4. Place a slice of bacon, some chopped onion, and a few pickle slices on each steak.
5. Roll up the steak tightly and secure with toothpicks.
6. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
7. Brown the beef rolls on all sides, then remove from the pot and set aside.
8. Add the mushrooms to the pot and cook until they release their moisture.
9. Add the beef broth and bring to a simmer.
10. Return the beef rolls to the pot and cover with a lid.
11. Transfer the pot to the oven and bake for 1 1/2 to 2 hours, or until the beef is tender.
12. Remove the beef rolls from the pot and keep warm.
13. In a separate pan, melt the butter over medium heat.
14. Whisk in the flour to make a roux.
15. Slowly whisk in the cooking liquid from the pot to make a gravy.
16. Cook the gravy for a few minutes until thickened.
17. Remove from heat and stir in the sour cream.
18. Serve the beef rolls with the mushroom gravy.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 8g
Protein: 40g
Sodium: 900mg
Substitutions for ingredients:
- Beef round steaks can be substituted with flank steak or sirloin steak.
- Bacon can be substituted with prosciutto or ham.
- Pickles can be substituted with sauerkraut or roasted red peppers.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add chopped herbs such as thyme or rosemary to the beef rolls.
- Use different types of mustard such as Dijon or whole grain.
- Add grated cheese to the beef rolls before rolling them up.
- Use red wine instead of beef broth for a richer flavor.
- Add chopped garlic to the mushroom gravy.
Tips and tricks:
- Make sure to pound the beef steaks thin so they are easier to roll up.
- Use toothpicks to secure the beef rolls so they don't fall apart.
- Brown the beef rolls before baking to add flavor.
- Use a Dutch oven or large pot with a lid to keep the beef rolls moist.
- Make sure to let the beef rolls rest for a few minutes before slicing.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef rolls and gravy in a covered dish in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the beef rolls and gravy on a platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Egg noodles
Suggested side dishes:
- German potato salad
- Braised red cabbage
- Spaetzle
Troubleshooting advice:
- If the beef rolls are falling apart, use more toothpicks to secure them.
- If the gravy is too thin, whisk in more flour to thicken it.
- If the gravy is too thick, whisk in more beef broth to thin it out.
Food safety advice:
- Make sure to cook the beef rolls to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Rinderrouladen is a traditional German dish made with beef rolls stuffed with bacon, onions, and pickles. It is typically served with a mushroom gravy and mashed potatoes.
Flavor profiles:
Savory, salty, tangy, umami.
Serving suggestions:
Serve the Rinderrouladen with Mushroom Gravy with a glass of red wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German