How to Make 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.

Pound out the bottom round steak to thin it out if necessary.

Salt and pepper both sides of the meat and rub it in.

Sprinkle a little paprika and garlic powder on the inside of the meat.

Spread about a teaspoon of Dijon mustard on the inside of the meat.

Place two slices of bacon, cut in half, on the meat, not reaching the ends.

Add thin slices of pickles and slivers of red onion on top of the bacon.

Roll the meat tightly, keeping the fillings inside.

Tie the rolled meat with kitchen twine, trimming any excess twine.

Heat a Wagner skillet with a little grapeseed oil until hot enough to sizzle.

Brown the Rouladen in the skillet for about 30 seconds per side, then remove and set aside.

Add butter to the pan to create a roux, aiming for about a third to half cup of fat in the pan.

Add flour to the fat, adjusting as necessary to achieve the right thickness for the roux.

Pour in a quart of beef broth, adding a little over half to start, and mix well.

Return the browned Rouladen to the pan, ensuring they are about halfway submerged in the gravy.

Bring the mixture to a simmer, cover, and braise for 30 minutes.

After 30 minutes, turn the Rouladen over and check the thickness of the gravy, adding more broth as needed.

Continue braising for a total of 1.5 hours, checking every 30 minutes and adding broth to keep the gravy from thickening too much.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary