Traditional German Recipe: Klazel and 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.

Request thin sliced sirloin from your butcher.

Sprinkle Primo seasoning over the meat.

Add D's original seasoning.

Spread yellow mustard on the meat.

Add diced white onion and chopped bacon on top.

Add dill pickles to the mixture.

Roll the meat tightly and secure with string.

Heat a cast iron pan and add beef tallow.

Sear the rolled meat for about 5 minutes until browned on all sides.

Set the seared meat aside and deglaze the pan with beef stock.

Let the meat rest for 10 minutes before removing the twine.

Return the meat to the pan, cover with foil, and braise in a 250°F oven for about 3 hours.

Boil potatoes with skins on, adding salt to the water.

After boiling, let the potatoes cool for 20 minutes and then peel them while still warm.

Use a potato ricer to mash the potatoes and mix with flour and D's original seasoning.

Form the potato mixture into balls larger than a golf ball but smaller than a tennis ball.

Cook the potato balls in boiling water until they float, then cover with foil to keep warm.

After 3 hours, remove the meat from the oven and strain the cooking juices to make gravy.

Mix corn starch with water to create a slurry and add to the boiling juices to thicken.

Taste and adjust the gravy as needed, then pour over the meat before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary