Classic German Rouladen - European 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.

Lay out the inside round cutlets on a surface.

Add salt and black pepper to the meat and rub it in.

Turn the cutlets over and repeat the seasoning on the other side.

Spread grained mustard over the cutlets, using enough to cover the meat.

Sprinkle tarragon lightly over the mustard, using as much or as little as desired.

Add bacon strips on top of the mustard-covered cutlets, using one or two pieces depending on the size of the meat.

Add sliced onions on top of the bacon.

Roll the cutlets tightly and secure them with metal skewers or toothpicks.

Coat the bottom of a Dutch oven with oil and heat it until hot.

Add the rolled cutlets to the Dutch oven and sear them on all sides until browned.

Remove the seared cutlets from the Dutch oven and set them aside on a plate.

To make the gravy, add 2 tablespoons of flour to the Dutch oven.

Pour in 2 cups of bone broth and a quarter cup of sherry, stirring to combine.

Add a bay leaf to the gravy mixture.

Return all the cutlets to the Dutch oven with the gravy and let it simmer for about 30 minutes.

Serve the rouladen with egg noodles, potatoes, or vegetables as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens