Anna Maria's Rouladen

My friend Anna Maria was born in Germany and makes a simple and simply delicious rouladen. I told her I wanted to make it into a 30 minute[ meal. She said, "Good luck!" By using thin-cut sirloin, rather than slow-cooking meats, I think this recipe comes close. There is no substitute for Anna Maria's, but if you don't know her, try this out:]

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 package dumpling mix, (recommended: Panni brand) available on International Foods aisle
  • 4 slices bacon
  • 4 thin slices beef sirloin, just over 1 pound, ask the butcher to cut the meat 1/4 inch thick
  • Salt and pepper
  • 4 rounded teaspoons prepared Dijon style mustard
  • 4 tablespoons chopped flat-leaf parsley, a couple of handfuls
  • 4 dill pickle spears
  • Toothpicks or kitchen twine
  • 2 tablespoons, extra-virgin olive oil, 2 turns of the pan
  • 2 tablespoons butter, cut into pieces
  • 2 tablespoons all-purpose flour
  • 2 cups good quality chicken stock, available on the soup aisle
  • 1/4 cup sour cream
Directions
Prepare dumpling mix to package directions*. See note:
  • Bring a pot of salted water to a boil. Form several large balls, 2 to 3 inches thick, of dumpling mix. Add to the boiling water then reduce heat and simmer 15 minutes.

  • Place bacon in a skillet over medium heat and render fat by cooking bacon about 3 minutes. As edges just begin to crisp, remove bacon from the skillet and transfer to paper towels to drain.

  • Season slices of sirloin with salt and pepper. Spread each slice of meat with a rounded spoonful of mustard. Top mustard with a generous scatter of chopped parsley. Top seasoned and mustard-coated meat with a slice of bacon and a dill pickle spear each. Place the bacon and pickle off center closer to 1 edge of the meat than the other. Roll the steaks around the filling and secure with toothpicks or kitchen twine. Heat a deep skillet over medium high heat. Add oil, 2 turns of the pan, then meat rolls. Cook meat 2 to 3 minutes, then give it a quarter turn. Cook meat a total of 10 to 12 minutes, then transfer to a plate. Add butter to the meat pot and melt. Add flour to the butter and whisk together, cooking 2 minutes. Add chicken stock to the flour and butter and scrape up pan drippings. Season with salt and pepper. Stir in sour cream and remove from heat.

  • Remove toothpicks or twine from meat. Set meat roll and large dumpling on a dinner plate and cover with sour cream gravy. Quick sauteed cabbage makes a simple side dish, see recipe below.

  • *Note: "I like a denser dumpling rather than a lighter one, so I use 1/2 the amount of water that the box calls for. I make smaller dumplings so they cook faster." "If you like a lighter dumpling, it needs to be the first thing you start because it takes a little longer to cook." Our dumplings took 10 minutes to cook.


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    Recipe courtesy of Ingrid Hoffmann