Rouladen - German Beef Rolls filled with bacon - Rinderrouladen, Rindsrouladen

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Ingredients:

  • 8 slices of Top Round Cutles
  • 150 g (5.29 oz) of strips of onions
  • 300 g (10.58 oz) of onions in chunky pieces
  • 16 slices of center cut bacon
  • 8 pickles
  • mustard
  • salt
  • pepper
  • paprika
  • 1 cube of Knorr beef bouillon
  • 3 tablespoons of red wine
  • 2 - 3 tablespoons of corn starch
  • 60 g (2.11 oz) of vegetable shortening
  • bakers twine

If you can not get the cut top round cutles, ask a butcher to cut it for you (OR) buy a piece of Top Round London Broil, place it in the freezer for a little while until it hardened (don’t freeze) and cut your slices with a sharp knife.

Preparation:

Wash the meat and dry it with a paper kitchen towel. Place the slices on a surface and sprinkle salt, pepper, and paprika over them and spread the mustard. Make sure not to spread the mustard to close to the edges and the side ends, to avoid having the mustard squeeze out while rolling the roulade. Each slice of meat is to be covered with two slices of bacon placed on top of the spices and mustard.

Click on pictures to enlarge

Cut the onion in strips and cut the pickles into quarters lengthwise. Place both on top of the mustard. Roll the roulade with the fillings and bind them with some bakers twine.

Heat up the shortening in a saucepan or large skillet. Fry the rouladen on each side until they are browned. Fill the pan up with water but do not cover the rouladen; allow the top of the rouladen to still show. Add 300 g (10.58 oz) of onions cut in chunky pieces to the pan and crumble the bouillon into the pan as well. Cover and let it cook for about 45-60 minutes depending on the thickness of the cut of meat. Take the meat out and carefully take the twine off. Pass the liquids through a fine sieve. If necessary fill it up with water to 1 Liter (1.05 quart). Bring it to a boil again.

Dissolve cornstarch in 3 tablespoons of red wine (optional you also could use water) to thicken the gravy and spice it up with salt and pepper to your liking. You could serve the meat rolls with Oma’s potato dumplings cooked, potato dumplings half and half or with spaetzle.