Rouladen: German stuffed steak #TBT

German rouladen

Rouladen German stuffed steak

Rouladen Video

Throwback Thursday again and throwing back to my teenage days.  I moved out on my own at 16 years old.  I adopted a Ma and she took care of me.  She was from Germany and made the most amazing food.

My sister and I

My sister and I

I got excited one time because she was making goulash. My mom made goulash and I was homesick.  I came into the kitchen to see it and quickly told Ma she was making it wrong.

Ma and her only grandchild

Ma and her only grandchild

She told me in her strong German accent “I was talking about American goulash and she was making German goulash.”  I was still reminded of home because it was almost the same as my mom’s beef n noodles.

Soon she made what quickly became my favorite, Rouladen. It’s a super thin beef steak with pickle, green onion, and bacon wrapped up in it and it’s cooked in beef gravy. She served it with potato dumplings and cucumber salad.

 

Rouladen Recipe:

 

The Ingredients:

10-12 thinly sliced beef steak

10-12 slices of cooked bacon

10-12 pickle spears

10-12 green onions

2-4 tablespoons oil (I use olive)

2 cups of water

2 tablespoons beef base

2 tablespoons cornstarch

1½ tablespoons cold water

 

The Directions: 

The meat I bought

The meat I bought

Using a meat tenderizer (or a thick coffee cup) beat the meat gently thinner

Pound the steak even thinner

Pound the steak even thinner

Place a piece of bacon, pickle spear, and green onion at one end of the beef steak.

 

pickle, onion, and bacon

pickle, onion, and bacon

Now roll it up

Roll it up

Roll it up

And place a toothpick in it to hold it together.

 

toothpick to hold it shut

toothpick to hold it shut

 

all rolled up

all rolled up

Place oil in fry pan and put on medium-high (more high than medium) and heat oil. Once the oil is hot, Brown the rolls on 2 sides. (You’re not cooking them all the way. Just searing the meat to hold in flavor and juices) Don’t brown them all at once. You want room in the pan so the temperature stays more even.

 

Brown the beef

Brown the beef

Once browned,  remove to a plate. Switching to a dutch oven place the 2 cups water and beef base in the pot. Bring to a boil and then place rolls in the broth.  Put a lid on it, reduce heat to low, and simmer for 45 minutes.

 

Simmer

Simmer

Again remove the rolls to a plate.

 

juice after beef is cooked

juice after beef is cooked

In a cup mix together cornstarch and cold water until combined.

cornstarch mixture

cornstarch mixture

Stir the cornstarch mixture into the broth, stirring constantly as you pour.

stirring in cornstarch

stirring in cornstarch

Cook on medium heat for about a minute or until thickened.  Now put the rolls back in the gravy and coat the rolls well.

 

back in the gravy

back in the gravy

Remember to remove the toothpick before serving. Serve and Enjoy #homemadeYUMMY

 

Throwback Thursday Recipe: Rouladen German stuffed steak
Author: 
 
Ingredients
  • 10-12 thinly sliced beef steak
  • 10-12 slices of cooked bacon
  • 10-12 pickle spears
  • 10-12 green onions
  • 2-4 tablespoons oil (I use olive)
  • 2 cups of water
  • 2 tablespoons beef base
  • 2 tablespoons cornstarch
  • 1½ tablespoons cold water
Instructions
  1. Using a meat tenderizer (or a thick coffee cup) beat the meat gently thinner.
  2. Place a piece of bacon, pickle spear, and green onion at one end of the beef steak.
  3. Now roll it up And place a toothpick in it to hold it together.
  4. Place oil in fry pan and put on medium-high (more high than medium) and heat oil. Once the oil is hot, Brown the rolls on 2 sides. (You’re not cooking them all the way. Just searing the meat to hold in flavor and juices) Don’t brown them all at once. You want room in the pan so the temperature stays more even.
  5. Once browned, remove to a plate. Switching to a dutch oven place the 2 cups water and beef base in the pot. Bring to a boil and then place rolls in the broth. Put a lid on it, reduce heat to low, and simmer for 45 minutes.
  6. Again remove the rolls to a plate.
  7. In a cup mix together cornstarch and cold water until combined.
  8. Stir the cornstarch mixture into the broth, stirring constantly as you pour.
  9. Cook on medium heat for about a minute or until thickened. Now put the rolls back in the gravy and coat the rolls well.
  10. Remember to remove the toothpick before serving. Serve and Enjoy #homemadeYUMMY

 

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