Rouladen, often called “Rolmups” in North America, are tender slices of beef rolled around a savory filling of mustard, bacon, and dill pickles. This traditional German dish is elevated by a deep, aromatic gravy made from simmering the rolls with celery, leeks, and parsnips. The meat becomes incredibly tender, absorbing the robust flavors of the braising liquid. It is a hearty, comforting meal perfect for family dinners or special occasions, traditionally served alongside red cabbage, potato dumplings, or simple boiled potatoes.
Rouladen (Rolmups)
Description
Rouladen, often called "Rolmups" in North America, are tender slices of beef rolled around a savory filling of mustard, bacon, and dill pickles. This traditional German dish is elevated by a deep, aromatic gravy made from simmering the rolls with celery, leeks, and parsnips. The meat becomes incredibly tender, absorbing the robust flavors of the braising liquid. It is a hearty, comforting meal perfect for family dinners or special occasions, traditionally served alongside red cabbage, potato dumplings, or simple boiled potatoes.Directions
-
Pound the top round steak to 1/4" thick. Cut the meat into 6 rectangular pieces, approximately 4 inches wide and 8 inches long.
-
Spread each piece of meat with a teaspoon of mustard. Sprinkle each with 2 teaspoons of finely chopped onion. Place a strip of bacon down the center of each rectangle.
-
Cut the dill pickles in half lengthwise. Place one half of a pickle across the short end of each meat rectangle.
-
Roll the meat up jellyroll-style around the pickle to form a cylinder. Tie each roll at both ends with kitchen cord to secure.
-
Heat the vegetable oil in a heavy 10 to 12-inch skillet over medium-high heat. Add the beef rolls and brown them on all sides until evenly colored.
-
Transfer the browned rolls to a plate. Pour the water into the skillet and bring to a boil, scraping up any browned bits from the bottom.
-
Add the celery, leeks, parsnips, parsley, and salt to the skillet. Return the beef rolls to the skillet.
-
Cover the skillet, reduce heat to low, and simmer for 1 hour, or until the meat is tender and offers no resistance when pierced with a fork. Turn the rolls once or twice during cooking.
-
Transfer the rolls to a heated platter and cover with foil to keep warm.
-
Strain the cooking liquid through a fine sieve into a measuring cup, pressing down hard on the vegetables to extract all juices. Discard the solids.
-
If the liquid volume exceeds 2 cups, boil it briskly in the skillet until reduced to 2 cups. Remove from heat.
-
In a small saucepan, melt the butter over moderate heat. When the foam subsides, sprinkle in the flour. Cook, stirring constantly, until the flour turns a golden brown (making a roux).
-
Gradually whisk the reduced cooking liquid into the roux until the sauce is smooth and thick. Taste and adjust seasoning if needed.
-
Return the sauce and the rouladen to the skillet. Simmer over low heat just long enough to heat the rolls through.
-
Serve the rouladen on a heated platter, pouring the rich gravy over them.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 922.8kcal
- % Daily Value *
- Total Fat 54.5g84%
- Saturated Fat 22.8g115%
- Cholesterol 279.2mg94%
- Sodium 245.2mg11%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 98.7g198%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
