classic German Beef Rouladen (Page 3 ) | August 25, 2024

Annonce:

Instructions

1. Prepare the Beef

Tenderize the Beef: Place the top round beef slices on a clean work surface. Use a meat mallet to gently pound each slice to an even thickness of about 1/4 inch. This step ensures that the beef cooks uniformly and remains tender.

Season the Beef: Season each beef slice generously with salt and freshly ground black pepper. The seasoning enhances the natural flavors of the beef and balances the rich taste of the filling.

2. Assemble the Rouladen

Spread the Mustard: Evenly spread a teaspoon of German mustard (or Dijon/spicy mustard) over each slice of beef. The mustard adds a tangy kick and complements the savory filling.

Layer the Ingredients: On top of the mustard, place a slice of bacon, a few slices of onion, and a dill pickle slice. The bacon imparts a smoky flavor, while the onions and pickles add a crunchy texture and a tangy contrast.

Roll and Secure: Carefully roll up each beef slice, encasing the filling securely. To keep the filling from escaping during cooking, use toothpicks or kitchen twine to tie the roulades. Ensure that the ends are well-sealed.

3. Brown the Rouladen

Heat the Oil: In a heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat. The oil helps achieve a crispy, golden-brown exterior on the rouladen.

Brown the Rouladen: Add the rouladen to the hot skillet, browning them on all sides. This step develops a flavorful crust and caramelizes the meat, enhancing the overall taste of the dish. Remove the browned rouladen from the pan and set aside.