Photo: (Almost) My Grandma's Rouladen Recipe
Ingredients
- 6 slices bacon, cut into lardons
- 1 (1 1/2-pound) piece of flatiron steak, butterflied open (by you or your butcher), cut into 4 equal pieces and pounded 1/4-inch thin
- Salt and freshly ground pepper
- 2 tablespoons country-style or Dijon mustard
- 1 1/2 large yellow onions, diced
- 2 tablespoons pickle relish
- 2 tablespoons vegetable oil
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1/4 cup red wine
- 1 (14 1/2-ounce) can of diced tomatoes
- Special equipment: kitchen twine
Directions
Preheat the oven to 325 degrees F.
In a small saute pan over medium-low heat, cook the bacon just enough to render the fat, and set aside. Salt and pepper the steaks and lay flat on a large cutting board. Brush the top side of the slices with enough mustard just to coat.
In a small bowl, toss together half the onion with the pickle relish and the reserved bacon. Sprinkle with salt and pepper. Spread the onion mixture over the meat. Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine.
Heat the oil in a medium heavy pot or Dutch oven over medium-high heat, and brown all sides of the meat. Remove the meat from the pan, and add the remaining onion, carrot and celery and cook until tender, about 5 minutes. Add the garlic and cook another minute. Deglaze the pan with the wine and then add in the canned tomatoes (with their juice).
Nestle the meat back into the pan, bring to a simmer, cover and then bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking.
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By Shassy53
Shelton WA
on November 08, 2012
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I thought this was very good. I've never eaten any food like this so can't compare it to anything. The sauce in the meat reminded me of hungarian goulash. Or was that because I added a dash of worcestershire sauce to eat? I thinned out the sauce with some leftover chicken broth and then made gravy out of it by adding cornstarch and the W. sauce. Hubs likes gravy and mashed potatoes so this was a hit with him. Will definitely add it to my recipe box and make again.
By Pedonee Macaroni
Long Island, Ne...
on August 25, 2012
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I don't know what traditional Rouladen should taste like but this was fantastic. I absolutely loved it. The meat was melt in you mouth tender. Definitely serve this with mashed potatoes of some type of potato cake to absorb all those luxurious juices! Don't waste a drop!
By marla75013
san marcos, ca
on July 15, 2012
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I had never made a rouladen before but Melissa made it seem easy and it came together really quickly. I used flank steak and it came out extremely tender. I did not end up with enough juices though and the meat seemed a little dry. I think I may have used a skillet that was too large which may have caused it to dry out. I actually forgot the garlic(unbelievable since I am a huge garlic lover so I'm sure just that addition will make it even better next time.
Read all 29 reviews