Prepare to embark on a culinary journey that will transport you straight to the cozy kitchens of Germany with this mouthwatering Rouladen recipe! Imagine tender, succulent beef rolls packed with savory bacon, tangy pickles, and caramelized onions, served alongside the creamiest, most luxurious mashed potatoes you've ever tasted. This isn't just a meal - it's a delicious adventure that combines centuries of German culinary tradition with pure, comforting goodness that will have your family begging for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: German
Serves: 4 servings
Ingredients
- Beef rouladen
- Bacon, chopped
- Onion, sliced
- Pickles, sliced
- Mustard
- Potatoes
- Butter
- Milk
- Salt and pepper
Instructions
- Prepare the beef rouladen by laying out thin beef slices and spreading a thin layer of mustard on each slice.
- Place chopped bacon, sliced onions, and sliced pickles on each beef slice, then carefully roll the meat tightly and secure with toothpicks or kitchen twine.
- Heat a large skillet or Dutch oven with oil over medium-high heat. Brown the rouladen on all sides until they develop a rich, golden-brown crust, about 3-4 minutes per side.
- Add enough water or beef broth to partially cover the rouladen, reduce heat to low, cover the pan, and simmer for approximately 1 hour or until the meat is tender.
- While the rouladen are cooking, wash and peel potatoes, then cut them into uniform chunks for even cooking.
- Place potato chunks in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes until potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Add butter, warm milk, salt, and pepper, then mash until smooth and creamy.
- Remove rouladen from the cooking liquid and create a quick gravy by thickening the remaining liquid with a bit of flour or cornstarch.
- Remove toothpicks or twine from rouladen, slice, and serve hot alongside the creamy mashed potatoes and gravy.
Tips
- Choose the right cut of beef: Look for thin, wide slices of top round or flank steak that will roll easily.
- Don't skimp on mustard: Use a robust German-style mustard for authentic flavor and to help the filling stick to the meat.
- Secure your rolls tightly: Use kitchen twine or toothpicks to prevent the filling from falling out during cooking.
- Low and slow is the key: Simmer the rouladen on low heat to ensure the meat becomes incredibly tender and develops rich, deep flavors.
- For extra flavor, deglaze the pan with a splash of red wine before adding broth to create a more complex gravy.
- Let the meat rest for 5-10 minutes after cooking to allow the juices to redistribute, ensuring maximum tenderness.
- For perfectly creamy mashed potatoes, warm your milk and butter before adding to ensure a smooth, lump-free texture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
