Beef Rouladen (Rindsrouladen)
Rouladen is one of our recipes that celebrates the heritage of German settlers in the Central Texas Hill Country. Rouladen may not be one of your "quick-and-easy" dishes but, boy, is it good! This recipe is easily doubled for more guests or heartier appetites. Serve this with boiled potatoes and red cabbage.
Trim fat from steak and divide into 4 equal portions. With a meat mallet, pound each steak until about 1/4 inch thick. Cut bacon slices in half, crosswise.
Spread 1 rounded teaspoon of mustard evenly over each steak. Place a half slice of bacon over mustard. Then, sprinkle each piece of steak with approximately 1 tablespoon tomato, 1-1/2 tablespoons chopped pickle and 1 tablespoon chopped onion. Sprinkle with salt and pepper. Roll up each piece of steak tightly and secure with string or toothpicks. [Note: String really works better than toothpicks, but if you don't have any clean cotton kitchen twine, get out your toothpicks -- you'll need quite a few.]
In a Dutch oven, heat butter and oil over medium-high heat. Add the Rouladen and brown quickly on all sides. Pour beef stock and red wine over Rouladen, and add leftover chopped tomato, pickle and onion. Cover and bake in preheated oven for 1-1/4 to 1-1/2 hours, until tender.
Remove Rouladen from Dutch oven and keep warm. Blend cornstarch with the 3 tablespoons water until smooth. Stir into hot pan juices. Simmer sauce until it thickens, and correct seasonings, if necessary. Return Rouladen to Dutch oven until heated through and well coated with sauce. Serve at once.
Makes 4 servings.
Recipe editor Patricia Mitchell
Online Since 1997
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