German Beef Roladen
This is a very old recipe from my Oma. She lived in Stuttgart, Germany"The thought of a dill pickle in the middle of a meat roll is a little odd, but when it finishes cooking the pickle no longer tastes like a pickle. The beef was tender, juicy and delicious. I would give this recipe 10 star4s if I could." - joppy
Yield: 4 Ready in 2 hours, 30 minutes
favorite of 12 people 6 people want to try
German Beef Roladen Preparation
01. Place each steak flat on a cutting board and salt and pepper (be generous).
02. Place 1 slice of bacon on each steak (if the steaks are large, add another half a slice).
03. Place 2 onion slices on each steak (side by side).
04. Roll each steak tightly and wrap several times with the thread, making sure the ends are completely closed.
05. Heat the olive oil to high temperature in a dutch oven.
06. Place in the rolled steaks and quickly brown on each side.
07. While the meat is browning, sprinkle with salt and pepper and a small amount of cayenne
08. Brown until completely cooked on the outside.
09. Turn up the heat and throw in the quartered onion and quickly carmelize.
At this point everything must be dark brown to get a good dark, rich gravy, you are making a rue.
The onions should almost be at a burning point and the pot is scorching hot.
10. Add the ketchup and stir quickly into the onions and oil, making the rue.
11. Add the water and mix.
12. Simmer for 2 hours.
13. Add cornstarch at the end to thicken the gravy.
14. Remove thread before serving.
Serve with a healthy portion of Spatzle.
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