Roulade - Rinderrouladen (Braised Beef Rolls) - Basic

Directions

1. Prepare beef by slicing thin. Pound with meat mallet like you would for Schnitzel. Should be 1/4 inch to 1/8 inch thick when done.
2. Cut pieces of pounded beef into strips 3"-4" wide and 4" to 5" long. Size based on the size of roll you want to make.
3. In sauté pan, sauté bacon until partially cooked. Add 2/3 of minced onion and parsley and cook until softened.
4. Salt and pepper to taste one side of meat. If using mustard, spread mustard on inside of meat. Add sautéed veggies & bacon to inside of meat. Can add sliced pickle or pickle relish.
5. Form meat into rolls and secure with butcher's twine.
6. Dredge bound meat rolls lightly in flour and shake off any excess.
7. In sauté pan, add lard or butter and melt. Add meat rolls and brown slightly on all sides. Remove from pan. Add remaining 1/3 of minced onion, carrot (sliced) and sauté until browned. Add back in the meat. Add water or beef stock. Or can do a 50/50 mix of beef stock and beer, or just beer. You want the meat rolls to be partially covered in the liquid.
8. Cover. Bring liquid to a simmer, then allow to simmer 60-90 minutes until the meat rolls are fully cooked. Add liquid as necessary.
9. When fully cooked, remove meat rolls to a separate plate and keep warm. Increase heat of liquid to a high simmer and add sour cream and tomato puree to thicken into a gravy. You can also add gravy thickener, if needed.
10. Serving: Arrange meat rolls on plate and pour over sauce. Should be served when very hot.

From the Dahoam1516 recipe collection · Hans Diehl