Rouladen are German meat rollups with onions, mustard, bacon, and
pickles, all wrapped up in thin beef slices and then cooked. This dish
is known as "beef olive" in some places. The original version of this
dish is believed to have been made with pork or venison rather than
beef.
The pan used to be covered and then set on a raised iron mount in front of an open fire so it could braise. You could adjust the distance from the fire and height of the mount to control the braising. Today it is more common to put the pan in the oven or braise the rouladen on the stove and simmer them gently.
This is quite a healthy recipe, since it is rich in meat and vegetables and does not contain much fat. It is also very satisfying and filling. The new potatoes go perfectly with this dish although you could leave them out and serve the rouladen with fries or rice if you prefer.
What Kind Of Meat Is Best
The following recipe serves four people and you can use flank steak, round steak, topside, or silverside. The most commonly used cut of beef is silverside or topside but you could also make this recipe with round steak for extra tender results. The meat slices should be five inches by two inches by quarter of an inch.
This meal is usually served at dinner time, perhaps with some beer or red wine on the side. The Kitchen Bouquet is optional and you might find that the gravy is already flavorful enough for you. The mustard is also optional and not everybody likes it. The rouladen are equally tasty without the addition of mustard but use it if you like it.
What You Need:
How To Make Them:
Scrub the potatoes, and then boil them in salted water until they are tender. Drain them in a colander, reserving two cups of the cooking water. Lay out a beef fillet and put half a slice of bacon on it. Top that with some mustard, a small section of onion, and a pickle slice. Roll the beef up and tightly secure the roll with toothpicks. Brown the rouladen in batches in the olive oil over a high heat.
Make two cups of bouillon with the reserved potato water and bouillon cubes, and add this to the pot containing the rouladen. Turn the heat down and cover the pot. Simmer the rouladen for a couple of hours or until they are tender.
Peel and chop the carrots into two-inch pieces. Chop the celery the same size. Add the carrots and celery to the pot for the final half an hour of cooking time. Remove the rouladen and vegetables to a serving platter with the potatoes and reduce the cooking liquid over a high heat. Add the Kitchen Bouquet and flour to make a gravy and serve it over the top.
The pan used to be covered and then set on a raised iron mount in front of an open fire so it could braise. You could adjust the distance from the fire and height of the mount to control the braising. Today it is more common to put the pan in the oven or braise the rouladen on the stove and simmer them gently.
This is quite a healthy recipe, since it is rich in meat and vegetables and does not contain much fat. It is also very satisfying and filling. The new potatoes go perfectly with this dish although you could leave them out and serve the rouladen with fries or rice if you prefer.
The following recipe serves four people and you can use flank steak, round steak, topside, or silverside. The most commonly used cut of beef is silverside or topside but you could also make this recipe with round steak for extra tender results. The meat slices should be five inches by two inches by quarter of an inch.
This meal is usually served at dinner time, perhaps with some beer or red wine on the side. The Kitchen Bouquet is optional and you might find that the gravy is already flavorful enough for you. The mustard is also optional and not everybody likes it. The rouladen are equally tasty without the addition of mustard but use it if you like it.
What You Need:
- 12 thin fillets beef
- 1 package new potatoes
- 2 dill pickles
- 3 carrots
- 6 slices bacon
- 3 stalks celery
- 2 beef bouillon cubes
- Kitchen Bouquet (optional)
- Mustard (optional)
- 1 onion, in 12 segments
- Olive oil
- Salt
- Flour
Scrub the potatoes, and then boil them in salted water until they are tender. Drain them in a colander, reserving two cups of the cooking water. Lay out a beef fillet and put half a slice of bacon on it. Top that with some mustard, a small section of onion, and a pickle slice. Roll the beef up and tightly secure the roll with toothpicks. Brown the rouladen in batches in the olive oil over a high heat.
Make two cups of bouillon with the reserved potato water and bouillon cubes, and add this to the pot containing the rouladen. Turn the heat down and cover the pot. Simmer the rouladen for a couple of hours or until they are tender.
Peel and chop the carrots into two-inch pieces. Chop the celery the same size. Add the carrots and celery to the pot for the final half an hour of cooking time. Remove the rouladen and vegetables to a serving platter with the potatoes and reduce the cooking liquid over a high heat. Add the Kitchen Bouquet and flour to make a gravy and serve it over the top.
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