Rouladen popular back to Germany and other countries in Europe.
In Switzerland, where I grew up we made it with Beef.
Rouladen are usually made with a less tender meat, and can also be made with Moose, Venison, Wild Boar, or Pork. The fillings also vary from region to region.
I always try to get my butcher to cut the pieces or tenderize them for me.
It saves a lot of time. Just go down to your favourite butcher and order some rouladen.
Count 2 pieces per person. This recipe is for a family dinner of 10 people. It actually is great left over and freezes well.
Here are the ingredients:
- 5 lbs (2.3 Kg) of Beef Rouladen
- 2 large onions - Chopped fine
- 6 Dill Pickle - Chopped fine
- 1 lbs (454 gr) bacon - Chopped fine
- 5-7 tbs of Dijon Mustard
- 1 tbs of ground pepper
- 1 tsp of salt
- 1tbs of butter
- 1tbs of canola oil
|Add Mustard and Filling|
|Pin The Rolled up Meat With Poultry Pins.|
On a large cutting board roll out all the rouladen and stack them together.
Now take one by one and spread mustard on one side, put two tbs of the bacon filling, then roll and fold the sides in.
Secure the ends with tooth picks or "poultry pins". The metal poultry pins are the best.
In a large frying pan add the oil and butter, over medium to high heat, brown each rouladen, then transfer to baking dish.
Bake in oven (uncovered) at 350°F or 175°C for 2 hrs. There should be one cup of water in the bottom of the pan. Turn all of the rouladen after 1 hr.
Make a gravy from the drippings by adding flour, water or cream and a little red wine, then season to taste with salt and pepper.