After my big Sauerbraten fail, there was no way I was going to mess up this recipe. So I searched the web for a number of German Rouladen recipes and ended up creating my own version for a recipe. And boy, did they taste delicious. Really, the only thing wrong with them was that we didn’t have more of them. Could have feasted on them all night long, they were that delicious.
Here’s the recipe! 🙂
-4 rouladen (very thinly sliced flank steak)
needs to be about 12 inches long each!
-1 large onion (cut into thin slices)
-4 to 6 pickles (cut lengthwise into several pieces)
-6 strips of bacon (cut into small pieces)
-mustard to spread on meat
-1 celery root (cut into small pieces)
-1/2 bottle of red wine
-salt and pepper
-2 to 3 cups beef or chicken stock
-1 tbsp arrowroot powder
-a good swish of pickle juice
-bacon grease or coconut oil
Wash and pat dry the rouladen. Lay them flat on a surface or cutting board, spread a thin coat of mustard on each one, then lay out the onion slices (of half onion), cut pickles, and bacon all across them. Roll each roulade up fairly tightly, then tie two pieces of kitchen twine around each one to make sure they don’t come undone.
Preheat oven to 320F.
Heat a skillet on medium high heat, add fat of choice (I used bacon grease) and brown the rouladen from all sides, then transfer them to a casserole dish. Now add the other half onion, carrots, and celery root to the pan and saute for about 5 minutes. Turn heat down to medium, and pour some red wine into the pan, just until the vegetables are covered. Do not stir! Let the wine cook out until vegetables are almost dry. Then pour on more wine to cover veggies, stir quickly, let the wine cook out… Repeat this until you’ve used half a bottle. At the end, pour in the beef or chicken stock, season with salt and pepper, and pour the whole thing over the rouladen in the casserole. Cover the casserole dish and put in the oven. Leave the rouladen in there for 1.5 hours. At that point they should be nice and soft.
Remove the dish from the oven, take the rouladen out and set them aside. Pour the sauce through a strainer (dispose of the vegetables) into a pot, bring the sauce to a boil. In a glass, mix 1 tbsp arrowroot powder with 1 tbsp mustard and a little water until combined completely. Now add to the boiling sauce and stir. Let it cook for another two minutes.
Serve with any sides of your choice. I had leftover red cabbage and made pan fried sweet potatoes. YUM!