Braised beef rolls (Rouladen)
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8thin slices of top round of beef, each measuring 4 by 6 inches and Âĵ inch thick, about 2 pounds total weight
- 1½tablepoons homemade mustard, English-style (see recipe)
- 4pickle spears or 1 kosher dill pickle, bottled without salt, each cut lengthwise into quarters, about 4½ inches long
- 2teaspoons dried marjoram
- Freshly ground pepper to taste
- 1tablespoon butter or oil
- ½cup finely chopped onion
- ½cup finely chopped carrots
- â cup finely chopped celery
- 1tablespoon flour
- â cup dry white wine
- 1Âĵcups unsalted beef broth
- Âĵteaspoon dried thyme
- 1bay leaf
Nutritional analysis per serving (4 servings)
656 calories; 31 grams fat; 13 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 77 grams protein; 504 milligrams sodium
Note: The information shown is Edamamâs estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistâs advice.
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Preparation
- Step 1
Place slices of meat one at a time on board and pound with flat mallet without breaking flesh.
- Step 2
Brush top of each slice with mustard. Cut each pickle spear crosswise in half. Place spear in center of each slice. Sprinkle with marjoram. Fold over ends of each slice toward center. Fold other ends over to enclose pickles. Tie each roll with string. Sprinkle with black pepper.
- Step 3
Heat butter in casserole or Dutch oven and add beef rolls. Cook, turning as necessary, until nicely browned all over, 8 to 10 minutes.
- Step 4
Remove beef rolls. To casserole add onion, carrots and celery. Cook, stirring, until wilted.
- Step 5
Sprinkle with flour and stir with wire whisk to blend. Add wine, stirring rapidly with whisk. Stir in broth. Add thyme and bay leaf. Return meat rolls to casserole. Cover and let simmer 1 hour. Remove strings from beef rolls and bay leaf from sauce. Serve with sauce spooned over.
Private Notes
Comments
I was born in Bremerhaven and brought to the US when my mother married my father. This was part of our Sunday dinner rotation. She never used the pickle but added a generous amount of chopped onion and bacon in the roll. Really delicious and favorite method for a braised beef dish with a dark brown gravy that I still love!
My Father, who came from Amrum, also stuffed the meat with onions and one piece of bacon. I put in a cornichon.
This was a family favorite. I requested as my birthday dinner as a child. My mom made it with cabbage instead of pickle. So good.
We chop the pickles as fine as the onions and mix them, then add the mix on the beef that is previously layered w mustard and bacon... easier to roll I guess and finer...
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