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Bavarian Beef Rouladen


Ingredients:


6 slices

Top Round or Sirloin Tip thinly sliced



Lay out meat, spread up to 1 tbs mustard on each slice, then follow with 1 slice bacon, add onions generously and a few pieces of pickle.

Fold in sides of meat toward the center and roll up lengthwise. Secure with a wooden tooth pick.

Finished rolls will be about 3 inches wide.

In oven proof roaster add oil and nicely brown rouladen on all sides over medium heat on top of the stove.

Pre-heat oven to 350˚F.

Add enough water to the roaster to cover the meat, stir in additional prepared mustard and add beef bouillon.

Cover roaster, place in oven and roast for 1½-2 hours.

Roux:  Melt the butter in a small pan, add the flour stirring constantly at medium heat until it reaches a dark golden color, set aside

Once the rouladen are done bring roaster to top of the stove, remove meat and thicken the gravy with the roux, bring to a boil.

Pour gravy over meat and serve.


Serve with Dumplings or Spaetzle and Red Cabbage


4-6 tbs

Prepared Yellow Mustard



6 slices

Bacon



1 lrg

Onion diced



1

Garlic Dill Pickle diced



6

Wooden Tooth Picks



2 tbs

Vegetable Oil



3 cups

Water or more to cover meat



3 tsp

Granulated Beef Bouillon




Yellow Mustard for Gravy




Roux




2 tbs

Butter



2 tbs

Flour



The rolled up uncooked rouladen can be wrapped in plastic wrap and frozen for future use.

If made the day ahead do not overcook the meat!

Print Version

page3

Shortcuts to make larger quantities!

Rouladen with Red Cabbage and Bread Dumpling in pudding form

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Click here for story board