HOW TO MAKE GERMAN ROULADEN | Cosmopolitan Cornbread

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage can add flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lighter and water with bouillon is cost-effective.

Cut the beef bacon slices in half.

Lightly salt & pepper one half slice of bacon.

Spread a thin layer of mustard over the end of the beef.

Place some sliced onion on one end.

Place a half slice of bacon over the onion.

From the end with the bacon and onion, roll the steak up and secure with toothpicks. Repeat with all.

In a large skillet (that has a lid), heat the oil over medium heat.

Place the rouladen rolls in the skillet and brown them on all sides.

Pour in the beef broth. Bring it to a boil, then reduce the heat to a simmer. Cover and let it simmer for about 1.5 hours, turning the rouladen halfway through.

Move the rouladen to a platter, remove the toothpicks, and cover with foil to keep warm.

Pour the broth from the skillet through a sieve into a saucepan.

Bring the broth to a gentle boil. Whisk together the cold water and corn starch. Pour half of the cornstarch water into the boiling broth and stir. If it's not thick enough, add more cornstarch water and bring to a boil again.

Serve the rouladen topped with gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens