How to Make German Rouladen
Flatten and tenderize the steaks with a meat mallet., Cut each piece of meat in half so that you have 8 pieces of meat about 6 inches (15.2cm) long., Cut two whole pickles into quarters (lengthways) for 8 slices., Lightly sprinkle each side of the...
Step-by-Step Guide
-
Step 1: Flatten and tenderize the steaks with a meat mallet.
Set aside. , Now all the ingredients are ready to put together ,,, Usually, the meat is tied up with string to stay together, but wrapping it in bacon (as opposed to putting the bacon inside) is an easy trick so you don’t get stuck with strings at the end.
The rouladen is now ready to cook. , They will slow cook all the way through later. ,, The water should still have a slight bubble. , If you haven’t used all the pickle juice by the end, add the rest.
Also, you can always add more water throughout to make sure the meat is covered, depending on how quickly the water evaporates. , This liquid should taste rich and meaty, yet slightly sour from the pickle juice. , Stir 1-2 teaspoons of beef bouillon into the liquid.
Taste it and add more if you want it saltier.
Mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a thickener.
Slowly whisk the thickener into the liquid to make a gravy.
It doesn't need to be too thick, but not too thin either.
This should be served over the rouladen. , -
Step 2: Cut each piece of meat in half so that you have 8 pieces of meat about 6 inches (15.2cm) long.
-
Step 3: Cut two whole pickles into quarters (lengthways) for 8 slices.
-
Step 4: Lightly sprinkle each side of the meat with garlic salt and dried parsley.
-
Step 5: Place a fourth of a pickle on the meat and roll it up inside.
-
Step 6: Wrap a piece of bacon around the meat to hold it together.
-
Step 7: Brown the meat in a skillet at medium to high heat
-
Step 8: turning them every couple minutes to cook each side.
-
Step 9: When brown
-
Step 10: add 2 cups of water to the skillet and bring to a boil
-
Step 11: using a spoon to scrape any meat drippings off the bottom of the pan.
-
Step 12: Reduce heat to a simmer for 15-30 minutes.
-
Step 13: Add 1-2 cups of water and ¼ cup of pickle juice after the 30 minutes
-
Step 14: and continue doing this every 15 minutes for two hours total.
-
Step 15: After two hours
-
Step 16: take the meat out of the pan
-
Step 17: leaving the remaining liquid.
-
Step 18: Make the gravy for the rouladen.
-
Step 19: Finished.
Detailed Guide
Set aside. , Now all the ingredients are ready to put together ,,, Usually, the meat is tied up with string to stay together, but wrapping it in bacon (as opposed to putting the bacon inside) is an easy trick so you don’t get stuck with strings at the end.
The rouladen is now ready to cook. , They will slow cook all the way through later. ,, The water should still have a slight bubble. , If you haven’t used all the pickle juice by the end, add the rest.
Also, you can always add more water throughout to make sure the meat is covered, depending on how quickly the water evaporates. , This liquid should taste rich and meaty, yet slightly sour from the pickle juice. , Stir 1-2 teaspoons of beef bouillon into the liquid.
Taste it and add more if you want it saltier.
Mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a thickener.
Slowly whisk the thickener into the liquid to make a gravy.
It doesn't need to be too thick, but not too thin either.
This should be served over the rouladen. ,
About the Author
Deborah Ferguson
Specializes in breaking down complex creative arts topics into simple steps.
Rate This Guide
How helpful was this guide? Click to rate: