This typical German food involves wrapping thinly sliced meat – usually beef but also veal or pork – around a filling of bacon or pork belly, chopped onions, pickles and usually mustard, and then browned and simmered in broth (braised). The mixture changes between regions, with some variations including minced meat. It is common to serve this dish with gravy, dumplings, mashed potato or blaukraut (cooked red cabbage). This was once considered a common dish using cheap meats but is now eaten at festivals, weekends and family meals.
If you would like this tasty succulent dish then below is the recipe and method!
- 10 strips of chuck roast cut thin, approximately 3 3/4 pounds
- 15-20 strips of bacon
- yellow mustard
- sea salt
- freshly ground pepper
- 1 large onion, cut in half and sliced very thin
- vegetable oil
- water, divided
- sour cream, optional
- 1/4 cup all purpose flour (or cornstarch for a gluten-free option)
Grab your ingredients from local supermarkets like Tesco, order yours online now!
How To Make
Take a strip of chuck roast. It should be about 1/4 inch thick. If it is too thick, pound it down to the correct thickness. Spread the meat with a thin layer of mustard, then sprinkle with pepper and salt (go easy on the salt). Put a strip or two of bacon on the meat. This depends on how wide your meat is. You don’t want the bacon to stick out the side. Cover that with a thin layer of sliced onions.
Starting at the small end, roll the meat with its contents into a tight cylinder. Using kitchen twine tie this bundle tightly.
Put about 2-3 tablespoons of oil in the bottom of a heavy sauté pan. When the oil is hot, add the rouladen, and cook, turning as necessary, until it is very brown on all sides. This takes about 22-28 minutes. When the meat is very very brown all over, place them in a large oven.
Heat about 2 cups of water in small sauce pan until hot. Pour the water into the sauté pan that you used to brown the rouladen and scrape up the drippings. Eventually, this will be the gravy. Pour this sauce over the meat in the dutch oven. If you didn’t get everything from the pan, add a little more water, scrape again and pour that over the meat.
Bring to a boil on the stove top, then reduce heat, cover and simmer very low for 1 1/2 hours. After the meat is tender, remove it to a plate covered with foil to stay warm.
Whisk together 1/4 cups flour and 1/4 cup water until smooth. This mixture will be the consistency of cream. Turn the heat off on the pot and add about 1/2 this mixture to the pan juices whisking until it is incorporated. Then turn the heat back on and simmer until it thickens. Just before serving, mix in approximately 1/4 cup of sour cream (optional). Taste for seasoning.
Cut the string off the rouladen and place one on each plate. Cover with a generous portion of the gravy. Serve with potatoes or pasta and something that once grew in the ground. I choose broccoli.
Now sit down with family and friends and enjoy this delicious dish.