Ingredients with Measurements:
- 4 beef rouladen, pounded thin
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, chopped
- 1 onion, chopped
- 1/2 cup raisins
- 1/2 cup red wine vinegar
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 2 cups beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water
Special equipment needed:
- Kitchen twine
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a shallow dish, mix together flour, salt, and black pepper.
3. Lay out each rouladen and sprinkle both sides with the flour mixture.
4. In a Dutch oven or large pot, cook chopped bacon over medium heat until crispy.
5. Add chopped onion and cook until softened.
6. Add raisins, red wine vinegar, brown sugar, ketchup, and beef broth. Stir to combine.
7. Place a spoonful of the sauce on each rouladen and roll up tightly, securing with kitchen twine.
8. Place the rouladen in the pot with the sauce, seam side down.
9. Cover and bake for 1 1/2 to 2 hours, or until the meat is tender.
10. Remove the rouladen from the pot and set aside.
11. In a small bowl, mix together cornstarch and water. Add to the sauce in the pot and cook over medium heat until thickened.
12. Remove the twine from the rouladen and slice into rounds.
13. Serve with the sweet and sour sauce.
Time:
Preparation time: 30 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Preheat oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 20g
Saturated Fat: 7g
Cholesterol: 120mg
Sodium: 1100mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 40g
Protein: 34g
Substitutions for ingredients:
- Pork rouladen can be used instead of beef.
- Dried cranberries or chopped apricots can be substituted for raisins.
- Apple cider vinegar can be used instead of red wine vinegar.
- Honey can be used instead of brown sugar.
Variations:
- Add sliced carrots and potatoes to the pot with the rouladen for a one-pot meal.
- Use chicken or turkey breast instead of beef or pork.
- Add sliced bell peppers or pineapple chunks to the sauce for extra flavor.
Tips and tricks:
- Pound the rouladen thin for easier rolling.
- Use toothpicks to secure the rouladen if kitchen twine is not available.
- Make the sauce ahead of time and refrigerate until ready to use.
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 over low heat until heated through.
Presentation ideas:
Serve on a platter with the sweet and sour sauce drizzled over the top.
Garnishes:
Chopped fresh parsley or green onions.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Steamed rice
Suggested side dishes:
- German potato salad
- Braised red cabbage
- Spaetzle
Troubleshooting advice:
- If the sauce is too thin, mix together more cornstarch and water and add to the pot.
- If the rouladen are not tender enough, cook for an additional 30 minutes.
Food safety advice:
- Use a meat thermometer to ensure the internal temperature of the rouladen reaches 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rouladen is a traditional German dish made with thin slices of beef or pork rolled up with onions, bacon, and pickles. The sweet and sour sauce is a variation of the classic recipe.
Flavor profiles:
Sweet, sour, savory, and tangy.
Serving suggestions:
Serve with a glass of red wine or a cold beer.
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Region: German