Beef Rouladen, a German delight
Friday, 24th October 2008
beef roulades filled with bacon, bread and pickled cucumber.jpg
beef roulades filled with bacon, bread and pickled cucumber.jpg

Ingredients:


Flank or boneless steak, pounded thinly - approximately 2 lbs

For filling:


1 to 1 1/2 cup day-old pumpernickel bread
1/3 cup pickled cucumber chopped (if unavailable, use bread and butter pickles chopped)
1 clove garlic crushed
2 scallions chopped finely (use green stalks)
1/2 cup red cabbage finely shredded
1/4 cup celery finely chopped
1 teaspoon apple cider vinegar
1 egg slightly beaten
1 1/2 cup beef broth
Salt and pepper to taste
6 bacon strips (brown 3 strips lightly to a semi-crisp consistency and crumble, reserve 3 slices) Note: Reserve bacon drippings.
4 - 6 whole small onions for roasting
For this recipe, you can use flank steak or a good cut of boneless steak (ask your butcher to debone your choice if necessary).

Directions:


In a large mixing bowl, combine vinegar, egg and 1/2 to 3/4 cup broth (reserve remaining broth), fold in bread, cucumber, garlic, scallions, cabbage and celery until well blended. Add in crumbled bacon. Blend.

On a clean, flat surface pound beef thinly. (Handy trick is to use a rolling pin lined with plastic wrap). Spread fillling onto surface of beef. Do not overfill. Roll up, begining with longest edge. Place 3 remaining strips of bacon on top of rolled beef. Tie securely with poultry string. Spread bacon drippings on bottom of roasting pan. Place rolled beef in center of pan. Pour remaining beef broth over rouladen. Place raw onion around rouladen. Bake at 375 degrees for approximately 45 minutes, checking for doneness. Baste with drippings.

Let set for about 8 minutes before slicing. Serve over buttered noodles or spaetzle.

Rating: 
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