How To Make Rouladen | Rouladen Recipe Video

Rouladen are one of the most popular and tastiest German dishes. Rouladen are made from tenderized slices of beef filled with pickles, mustard, bacon, and possibly onions, garlic, carrots, and a variety of regional custom ingredients. These wonderful beef rolls are also called roladen, rolladen, or beef rouladen.

My rouladen recipe is fairly simple and easy to do, as you can see in the video “How To Make Roladen” below. However, for optimal flavor development, we need to pay attention to a few important points…

• Carefully brown the beef rolls from all sides in hot oil. This will create a fond at the bottom of the pot, which after deglazing with red wine will be the flavor foundation for the sauce.
• Remove the rouladen from the pot after browning so you have room to develop some extra flavor-building fond with chopped onions and garlic.
• After simmering the meat and vegetables in beef stock, take the rolladen again out of the pot and place them in a warm dish, so you can work on refining the sauce.

Roladen

Rouladen Recipe

1. Pound thin an 8 to 10-ounces slice of beef inside round or top round, but make sure not to tear the flesh too much or the filling will run out. Season well with salt and pepper, or any seasoning mix of your choice. “Cajun” works nicely.

2. Distribute evenly over the meat: 1 Tblsp thinly-sliced smoked bacon, 1 Tblsp chopped onions, 1 tsp minced garlic, 1 Tblsp mustard (any kind), and 1 pickle spear. (In the video, I have the first 4 ingredients already mixed together for a speedier production of a whole bunch of these babies.)

3. Roll the roulade into a fairly tight contraption and fasten the end flap with two tooth picks.

How To Cook Rouladen

1. Cover the bottom of a heavy pot with vegetable oil and bring it to a medium-high heat; brown the roladen from all sides; remove from pot into a bowl or other dish.

2. Add a little more oil to replace what’s been absorbed into the meat. Depending on the amount of rouladen and the size of your pot, add one bay leaf and anywhere between one and four cups of chopped onions and one to four tablespoons of minced garlic; cook until translucent and lightly browned.

3. Pour 2-4 cups of red wine into the pot and loosen the brown bottom bits with a spatula while simmering the liquid; keep simmering until reduced by one third.

4. Place the roladen back into the pot and cover them with store-bought or homemade beef stock (broth).

5. Bring the liquid back to a gentle simmer, cover the pot, and cook for about an hour.

6. Remove the beef rolls and keep warm in a covered dish.

7. Whisk a cup of sour cream and some cold roux into the liquid to add body and flavor to the sauce.

8. Don’t forget to remove the tooth picks before serving the roladen covered with sauce. Great side dishes include mashers, pasta, rice, potato dumplings, bread dumplings, carrots, green beans, red cabbage, Bohemian sauerkraut…well, pretty much everything you like.

Now watch the video and let me know in the comment box below if you have any questions, ok?

Check out these excellent meat tenderizers and a couple of high-quality pots for your beef rouladen adventures. Everything works so much better if you have the right tools, right?

Related posts:

1. Best Potato Casserole Recipe
2. How To Cook Chicken Breast, Pork Tenderloin and Steak
3. Authentic German Bohemian Sauerkraut Recipe
4. Killer Focaccia Bread Video Tutorial | Best Focaccia Bread Recipe Ever!
5. Schnitzel Weiner? (No.) Wiener Schnitzel? (Yes!)