An authentic recipe for this filled beef roll-up, make it on special occasions and your guests will be impressed, serve withSpätzle (German home-made noodles) orKnödel (German home-made dumplings) and Rotkohl (red cabbage).
- The Filling:
- The Sauce:
Step by Step method
Prepare the beef:
- Tenderize beef slices with a meat mallet on both sides evenly. You can overlap the beef steaks (if not large enough) and seam them together by pounding with the meat mallet.
- Season with salt and pepper.
- Spread thin layer of mustard on one side (where the filling will go).
- Cut Turkey bacon in small cubes and sauté with two finely chopped onions until onions are tender, add the chopped parsley.
- Cut the pickles into thin stripes (lengthwise).
- Spoon the bacon/onion mixture and add several of the thinly cut pickles on top of the mixture.
- Roll up the beef tightly (fold sides first over the mixture, then roll up lengthwise, like a burrito) holding in place with toothpicks or wrap with string.
- Braise Rouladen in some oil (with little butter added for extra flavor) until browned on all sides.
- Add the finely chopped carrot, onion and celery, season with salt and pepper.
- Add little beef broth, let simmer covered for 1.5 hours or until beef is tender.
- More beef broth can be added during the cooking process.
- Remove Rouladen from pot, remove toothpicks or string and let rest, strain sauce through a sieve.
- Remove sauce from heat and add the sour cream and 1 tablespoon of tomato paste (optional).
- Mix to combine everything.
Optionally you can thicken sauce with some flour:
- Return strained sauce to pot and simmer.
- Add 1-2 tablespoons of flour to a small cup.
- add a little bit of cold water to the cup and stir with a fork making a thin paste.
- Add flour paste to the simmering sauce, stir until sauce is thickened.
- Season once again to taste.
- Return the Rouladen to the pot.
- Serve withSpätzle, Knödel, Rotkohl (red cabbage) mashed potatoes, asparagus or green beans.