In English, Rouladen means rolls; so these are basically beef rolls, what sounds better than that? Here’s a little background for ya – since my grandparents came from Germany, I like to learn as many of our old family recipes as possible (s/o to my Oma for this gem). Bonus: it’s fairly easy, yet so mouthwatering.
What you’ll need:
- ~4 lbs beef round sandwich steak (pounded thin)
- 1/4 white onion
- ~8 cooked bacon pieces (save the grease!)
- ~2 pickles (sliced thin)
- Mustard
- Onion powder
- Paprika
- Salt & pepper
- Toothpicks
For Gravy:
- Onion
- Celery
- Beef bouillon
- 1 bay leaf
- Tomatoes (or ketchup)
- Corn starch
- Water
- Preheat oven to 400˚F
- Salt & pepper & onion powder the meat
- Sprinkle a little mustard & cooled bacon grease all over
- Place onion, bacon, and pickles at the edge of the meat
- Roll like a burrito. Place toothpick through
- Put some bacon grease on the bottom of pan to put rolls in
- Brown in oven for ~50-60 mins, flipping halfway (dump out the juices/fat halfway and also add onions in the pan)
- After browning, add celery, water to cover the rolls, beef bouillon, a bay leaf, & tomatoes (or ketchup). Bake at 350 for ~4 hours, or until tender
- Take out meat then thicken the remaining juices with corn starch and water – then strain to get your gravy
- Guten appetit!
If you get the chance to try this recipe, send me a picture! The beef seriously just falls apart and everything else has such unique flavors – just do it. It’s been in our family for quite some time, and hopefully you’ll enjoy it just as much as I do. Let me know if you have any other family German recipes you want to see.
Yinzer Eats. Where Yinzers Eat.
How neat is this!
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