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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3.7 33
Pickle, onion and bacon are an absolute MUST, although dill pickles are too sour, I would try to find a German type or use only 1/2 a spear. Also browning and lower cooking for about 1,5 hrs is necessary for a tender meat and delicious gravy. No sour cream, please, much rather thicken the gravy lightly with a little flour/water mixture, wisk it in while the pot is off the hotplate to avoid lumps, then bring the gravy to a boil before serving. item not reviewed by moderator and published
Liked this recipe. Of course, I braised it longer---didn't have to follow the 30 min rule, I'm not on tv :) Definitely keep the pickle, but slice them thinner(use a couple per rouladen). Definitely keep the mustard, but go ahead and go all out GERMAN and use a good stone ground or at least a tart yellow mustard. If you're German you want pickles, mustard, onions. I did not add the sour cream, my taste. I add 1 TB or so tomato paste to the gravy instead of sour cream. Very nice try for a 30 min. show. item not reviewed by moderator and published
My boyfriend and I highly enjoyed this dish. The preparation was a breeze and the end result was quite lovely. Although its not exactly what I was use to Rouladen being with my step father falling straight out of Germany this was lovely. The Left overs the next day were great. Left overs were put over pasta which was filling and comforting :o) item not reviewed by moderator and published
the definition Rouladen are rolls of meat, fish, or cabbage leaves, filled with various fillings, and braised in a sauce. Beef rouladen (Rinderrouladen) is the most common kind of rouladen in Germany. They are made of long, thin cuts of beef (usually beef round). The meat is seasoned with salt, pepper, and in many regions also with mustard. The rouladen are filled with bacon, onions, and sometimes a pickle. They are briefly seared in a hot roasting pan, then transfered to an oven for roasting. In Northern and Western Germany, the beef rouladen are typically served with potatoes and red cabbage. In Southern and South-Eastern Germany, the beef roladen are typically served with dumplings (Knodel) and red cabbage. item not reviewed by moderator and published
The beauty in cooking, any cooking..is making the dish your own. I too am of German heritage, and rouladen and dumplings were a standard Sunday meal when I was growing up. Though this dish resembled my mothers, it was not the same recipe that she spent hours in the kitchen preparing..but that doesn't mean it's not good..when properly prepared. I'm sure there are a variety of nuances depending on which region of Germany you're from that could enhance this dish.. And no, my mother never prepared a boxed mix for dumplings, but again that doesn't mean they're not good..JUST DIFFERENT. So to all you naysayers I say...open those shuttered minds..and kitchens..and quit bashing Rachael. item not reviewed by moderator and published
Well I must say it looks like a rouladen but my mother taught me very differently. She was from Augsburg Germany and it did involve the thin sliced meat, german pickle, bacon (which was inside the rouladen,uncooked) and parsley and german mustard. I will try this but I don't think it will taste the same. As for the dumpling, that too was done differently. For a really good potato dumpling it takes a lot of peeling, blending, sqeezing potato liquid out of a towel and browned bread chunks and oh yes cooked cream of wheat. Mix all that together and take small handfuls of mix roll into balls and put one or two bread squares in the middle and then put into boiling water to cook for about 15 min. This whole process took way longer then a half an hour. I guess if that is all the time you have to do it. Something like this requires longer cooking time in order for a really good meal. Sorry...just my opinion. item not reviewed by moderator and published
This is a good, quick version of rouladen that we've made many times. As for its being authentic - it doesn't claim to be. It's simply the way Rachael's Anna Maria made hers. Don't let people who've never made this recipe themselves, or who insist that their way is the only way, keep you from trying it. In any case, it's always come out fine for us, and my husband asks for it at least once a month. Make sure to use thinly sliced beef - that'll make all the difference. If you slice it yourself, make sure to cut *against* the grain or you'll end up with a tough piece once its cooked - and if you have the butcher do it make sure to ask to cut it against the grain, as well. item not reviewed by moderator and published
i love rachel ray, all her recipes. But i grew up in a german kitchen and this recipe makes me turn. haha, i would love to email her my grandmas recipe...it would blow you AWAY :) item not reviewed by moderator and published
A friend and I decided to try this dish because the picture intrigued us. Unfortunately, it was as bad as it looks. This was single-handedly the most repulsive dish I have ever cooked. We followed the recipe word for word and I am shocked that the Food Network would attach their name to something so horrendously awful. The steaks were tough and fatty and all you could taste were the pickles. The sauce was greasy, smelly, and a horribly unappetizing shade of gray. The combination of the gray sauce with the rolled up logs of meat made for a dish that honestly looked like something that would be in the bottom of a port-a-potty. Since we spent $10 on all of the ingredients for this dish, my friend and I didn't want to waste it so we attempted to choke down our two portions. That was easier said that done. Since you only cook the meat for a short about of time, the fat did not break down. This meant that there were large stringy pieces of fat throughout the dish. One of the pieces of fat wrapped itself around my friend's braces causing him to choke and almost vomit at the dinner table! We promptly scraped our plates and the leftovers into the garbage can. This is the LAST Rachael Ray dish I ever make. It was even more disgusting than she is. item not reviewed by moderator and published
We have made this a number of times and we love it. Husband requested this dish for Father's Day. Really simple to make. item not reviewed by moderator and published

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Recipe courtesy of Ingrid Hoffmann