How to make Traditional Authentic German Rouladen, Oma Rita's recipe

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.

Prepare your station with all ingredients ready.

Ask your butcher for the special rouladen cut, which comes from the eye of the round.

Season the beef flank steak with salt and black pepper to taste.

Spread about 1 tablespoon of Dijon mustard evenly over each piece of steak.

Chop the onion thinly and dice it, then spread a generous amount over the mustard on the steak.

Layer two slices of bacon on top of the onions on each roulade.

Cut pickles into four pieces and place two pieces on each bacon layer.

Roll the steak tightly from one end to the other, creating a bundle.

Secure each roulade with a toothpick, inserting at an angle to keep them closed.

Preheat a Dutch oven to 365 degrees Fahrenheit without any oil.

Add about 2 tablespoons of bacon grease to the hot Dutch oven and melt it.

Sear the rouladen in the Dutch oven, browning each side for about 3 minutes without moving them.

After 3 minutes, turn the rouladen to sear the other side for another 3 minutes.

Quarter an onion and add it to the pot for flavor in the gravy.

If you have leftover bacon or chopped onion, add it to the pot as well.

Cover the Dutch oven and place it in an oven preheated to 350 degrees Fahrenheit.

Bake the rouladen in the oven for one hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens