Rinder Rolladen

6 servings
  • 1 (3-pound) beef top round
  • Spicy ground mustard
  • Salt and black pepper
  • 1 cup julienned carrots
  • 1 cup julienned pickles
  • 1 medium onion, julienned
  • 1 cup julienned bacon
  • 1 teaspoon curry
  • 1 teaspoon nutmeg
  • 1 teaspoon paprika
  • 2 beef bouillon cubes
  • 1/4 cup gravy master
  • 1/4 cup butter
  • 1/4 cup flour
  • Preheat oven to 350 degrees F.

  • Cut beef against the grain into thin pieces. Lay flat on table and spread with mustard. Sprinkle with salt and pepper. Place 3 or 4 pieces of carrots, pickles, onions and bacon on each slice of beef. Roll up the rolladen and, if needed, secure with a toothpick.

  • Sprinkle the top of rolladen with curry, nutmeg, and paprika. Place into a baking pan and cook for 30 minutes. After browning in the oven, cover rolladen with warm water and add bouillon cubes and gravy master. Cover with a lid and finish in the oven for 1 hour.

  • Then, place in refrigerator until the next day so it can marinate. The next day, take the au jus and place in a stockpot and bring to a boil. Melt butter in a saucepan and add flour to make a roux. Cook over low heat until mixture begins to bubble, stirring constantly. Remove from heat. Whisk roux into broth and bring to a boil to thicken.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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