How to make Authentic German Rouladen

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.

Chop the vegetables: leeks, carrots, and celery.

Cut the beef flank steak into even slices using a sharp knife.

Pound the slices with a meat mallet to make them thinner and longer for easier rolling.

Spread about 1-2 teaspoons of mustard on each slice of meat.

Cut bacon in half and place two slices on each piece of meat.

Slice cornichons in half lengthwise and place two on each slice of meat.

Add onion slices on top of the meat.

Roll up each slice tightly and secure with poultry lasers or kitchen twine.

Preheat oil in a cast iron dutch oven.

Brown the rouladen on all sides, taking time to develop flavor, and do it in batches if necessary.

Transfer browned rouladen to a plate.

Add chopped vegetables to the hot oil and sauté for about 5 minutes.

Deglaze the vegetables with 1 cup of red wine and add a bay leaf.

Return the rouladen to the dutch oven and add enough chicken stock to cover them at least halfway.

Cover and place in the oven at 320 degrees Fahrenheit for about 90 minutes.

Check for doneness; if not tender, return to the oven for another 20 minutes.

Remove rouladen and place on a plate.

Strain the vegetables through a mesh strainer to collect the liquid.

Add 1-2 tablespoons of butter and an equal amount of flour to the hot dutch oven and stir.

Add more red wine and the collected cooking liquid to create the sauce, letting it boil to thicken while stirring constantly.

Add 2-3 tablespoons of tomato paste to taste.

Return the rouladen to the dutch oven and coat them evenly with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens