The Hirshon Rouladen – German Beef, Pickle and Bacon Rolls

Sharing is caring!

Rouladen Image From alwisgenussreisen.com Used Under Creative Commons License

Beef. Bacon, Pickles. Onions. Mustard. Gravy.

ROULDADEN!

Quite possibly one of the best dishes ever for this man, this recipe is incredibly delicous and not hard to make. I urge you to try this classic food of Bavaria and become one with your inner German. 🙂

The best recipe I’ve found for Rouladen dates back to the late 60’s, from the seminal Time-Life series of Cookbooks that detailed many authentic recipes from around the world. I have of course tweaked it to my specifications, as noted in the recipe text.

Worth trying, my Citizens!

Battle on – The Generalissimo

—

From the Time-Life Holiday Cookbook, Modified by TFD as Noted

3 pounds of top round steak, sliced 1/2″ thick, trimmed of all fat, pounded to 1/4″ thick, then cut into 6 rectangular pieces about 4″ wide and 8″ long.

Spread the meat with Dusseldorf-style (hot) mustard, sprinkling with finely chopped onions, and then place a strip of raw bacon down the center and a half a dill pickle spear across the small end before rolling up, and securing each end with butcher’s string or silicone rubber bands (available at Walmart).

Brown the meat rolls in lard (preferably, or if you prefer use oil), then remove rolls from skillet, add two cups low-salt beef stock or homemade (preferred) to pan (TFD Change – original recipe called for water, not stock), deglazing. Bring to boil and add in chopped celery, chopped leeks (TFD note – white part only), chopped parsnips, garlic cloves (TFD note – this is my additon and not in the orginal recipe) and parsley to the rolls. Cover the pan, simmer on low for an hour, or until meat shows no resistance when pierced with a fork.

Remove the rolls to a heated platter and cover with foil to keep warm while you make the sauce.

Strain the cooking liquid through a sieve, pushing veggies through. Return the liquid to the skillet and reduce to 2 cups. In a separate skillet, make a roux (TFD note – this is equal parts flour and butter), stir over medium heat until golden brown, then add in the reduced veggie liquid and whisk to a nice gravy consistency. Add rolls and heat through, garnish with minced parsley over the rolls.

Serve with sweet and sour red cabbage with apples, and boiled potatoes.