Ingrid's Rouladen Recipe

Recipesfull introduces to you: German Recipes. (Ingrid's Rouladen Recipe). This recipe was made every Christmas Eve for dinner. It will always be a favorite of mine because it truly reminds me of family and of Christmas. The most important step in this recipe is the browning; it is what determines your gravy. You must brown this meat until it is very dark, but not burned. The browner the meat, the better the gravy. Take your time, and brown on medium to medium-low heat. My father is from a small town in Bavaria called Hof, and my mother is from Gelsenkirchen, which is in northwestern Germany. My paternal oma (grandma) made this with pickles and my maternal oma without the pickles. I preferred it without, even though I love pickles.

Brief

Prep 30 mins

Cook: 2hrs

Total: 2hrs30 mins

Servings: 4

Yield: 4 servings

Ingrid's Rouladen Recipe

Ingredients

4 (6 ounce) lean beef steaks

thinly sliced

¼ cup Dijon mustard

salt and ground black pepper to taste

4 slices smoked bacon

1 large onion

finely chopped

4 baby dill spears

kitchen string

2 tablespoons vegetable oil

1 tablespoon butter

½ teaspoon salt

1 cup boiling water

or as needed

¼ cup ice-cold water

2 tablespoons all-purpose flour

World Cuisine

Directions

Step 1

Pound steaks very thin about 1/8-inch thick using the flat side of a mallet. Spread 1 tablespoon mustard over each; sprinkle with salt and black pepper.

Step 2

Center 1 bacon slice on each steak. Sprinkle 1 tablespoon onion on top; reserve remaining onion. Place 1 pickle spear at the end of each steak; roll up tucking edges in. Secure rolls with kitchen string.

Step 3

Heat oil and butter in a Dutch oven over medium-low heat. Place rolls in the Dutch oven; fry until very dark on all sides 20 to 30 minutes. Transfer to a plate.

Step 4

Place remaining onion in Dutch oven over medium heat. Cook and stir scraping bits from the bottom until onions are translucent about 5 minutes. Add 1/2 teaspoon salt; stir. Add 1/4 cup boiling water; scrape the bottom again.

Step 5

Return rolls to the Dutch oven. Add additional boiling water to just cover rolls; place lid on Dutch oven. Reduce heat to low; simmer until meat is very tender about 90 minutes. Check from time to time adding more boiling water if needed. Season with salt and pepper.

Step 6

Transfer rolls to a plate; keep warm. Combine ice-cold water and flour in a small container with a lid; shake to blend. Add mixture slowly to the simmering juices; stir until gravy is thickened about 5 minutes.

Step 7

Arrange rolls on a serving platter; cover with gravy.

Nutritional Information

Ingrid's Rouladen Recipe

Servings Per Recipe:4

Calories: 420.9

% Daily Value *

Protein: 38.8g 78%

Carbohydrates: 10.2g 3%

Dietary Fiber: 0.9g 4%

Sugars: 1.7g

Fat: 23.8g 37%

Saturated Fat: 8g 40%

Cholesterol: 108.2mg 36%

Vitamin A Iu: 116.6IU 2%

Niacin Equivalents: 12.1mg 93%

Vitamin B6: 0.4mg 22%

Vitamin C: 3mg 5%

Folate: 23.7mcg 6%

Calcium: 20.2mg 2%

Iron: 3.7mg 21%

Magnesium: 33.8mg 12%

Potassium: 444.1mg 12%

Sodium: 1033mg 41%

Thiamin: 0.2mg 18%

Calories From Fat: 213.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.