Rouladen take
- 8 slices of thinly cut beef {ask your butcher to cut Top Round Beef into thin slices - at least 7" long and about 4" in width. Place the meat between a layer of kitchen wrap and carefully pound it until it is very thin. Be sure that not puncture the meat}
- 4 Tbs of Dijon mustard
- 8 slices of thickly cut bacon
- 2 onion diced
- 1 jar of sweet pickled peppers, finely chopped (juice reserved need for braising)
- Kitchen twine
- Salt - Pepper - Paprika
- 3-4 Tb Canola Oil
- 2 C carrot, diced
- 1-1/2 C celeriac, diced {about 1/2}
- 3 C leak sliced {thoroughly washed, and sliced}
- 2 TB tomato paste
- flour
- 1-1/2 C dry red wine
- 2 Bay leaves
- 1 Tb corn starch
- Salt, Pepper, and Paprika
- Assemble Rouladen - lay out the meat flat on your work surface {I usually work two at a time}. Carefully rub the meat with a little bit of salt, pepper, and paprika from both sides. Lay down flat and brush the meat {only on the side facing you} liberally with mustard. Then place a slice of bacon on top, sprinkle onions as well as pickled peppers on the meat. Now - working from the bottom to the top - carefully roll the meat up and try to keep the filling inside. The next step is to tie the Roulade - cut a large piece of kitchen twine then place it underneath the Roulade, bring it to the top, go over the ends and tie it in the middle. You have a nice little package. Repeat this step until all the meat is wrapped up.
- Heat 2 Tb of oil in a large - oven proof - dutch oven. When hot, place two {or more if they fit without crowding the pot} Rouladen in the pot. Sear from all sides until the outside is nicely browned; remove browned meat and set aside. Repeat until all the Rouladen are browned; you may have to add more oil.
- Preheat oven to 355F - Now add the vegetables {Rouladen are still set aside} and quickly roast them from all sides; add tomato paste and mix it under the vegetables. After a couple of minutes stir the wine into the vegetables and be sure to scrape up all of the bits and pieces. Next add the reserved liquid from the sweet pickled peppers and the bay leaves. Stir up the liquid and the vegetables and bring to a quick boil. Then carefully place the browned Rouladen back into the dutch oven. Be sure to also pour in all the juices that accumulated while they were resting. Cover and place in the preheated oven for about 90 minutes. Turn the Rouladen over after about 45 minutes.
- After 90 minutes remove the pot from the oven; carefully remove the Rouladen, wrap them in aluminum foil and set aside.
- Gravy - pour the cooking liquid through a strainer {I use a tightly woven colander} and push as much of the gravy through. Place the gravy back into the dutch oven and bring to a boil. Place corn starch in a small bowl, and add a couple tablespoons {be careful not to burn yourself} of gravy into it. Stir it up until all lumps are gone - you may have to add a little bit of water as well. Now, carefully stir the corn starch/gravy mixture back into the hot gravy {it should almost be boiling}. Lower the heat once the gravy starts to thicken. Adjust salt and pepper.
- Place the finished Rouladen together with all of their juices back in the gravy. Gently heat for about another ten minutes or so.
.jpg "Rouladen {Rinderroulade} | The Not So Cheesy Kitchen 2014")
That's it - friends; it sounds more complicated than it is but it does take time. Well worth it so :) Serve them with Kartolffelklösse {Potato Dumplings}or Spätzle or Egg Noodles, Red Cabbage {if you like it} or just with a large bowl of salad. If you give it try please be sure to let me know how you like them.
Now check out all the other amazing Wrapped, Rolled, and Stuffed recipes by the other #SundaySupper contributors….
Starters and Snacks
- Easy Apple Dumplings by Hezzi-D's Books and Cooks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor's Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane's Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Pierogie Shells by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu's Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Rolls by Small Wallet, Big Appetite
- Lemon and Herbed Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por - Persian Stuffed Eggplant by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Rolled Greek Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl's Camp Breakfast Burritos by Hot Momma's Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy's Recipes and Writings
- Rustic "Wrapped" Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi's Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent "Roll" Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue's Nutrition Buzz
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma's Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear's Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida's Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
