German Rouladen. Check Out German Rouladen On eBay. Fill Your Cart With Color Today! Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth.

Place a bacon strip down the center of each piece; arrange a pickle half on one edge. In my husband's German family, everyone loves rouladen (German beef roll-ups). This German stuffed-beef-rolls recipe is made for many special occasions. You can have German Rouladen using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of German Rouladen

1. It's 1 kg of flank steak.
2. You need 1/2 kg of thick sliced bacon.
3. It's 1 of pickle slices.
4. Prepare 2 tbsp of butter.
5. It's 10 tbsp of German stone mustard.
6. It's 2 1/2 cup of water.
7. It's 2 of onions.
8. You need 1 of stock cube beef bullion.

I had it for the first time when my future in-laws invited my parents to dinner to celebrate our engagement. Different versions of Rouladen (thought to come from the French) are throughout Europe: Italy has Braciole, Franch has Paupiette, Czech has Španělské ptáčky, Hungary has Szüz tekercsek, and Hungary, as well as Germany, have Rouladen.; Some of the interesting names are beef birds, olive birds, steak birds, bacon rolls, and stuffed rolls. German rouladen is made with thin slices of beef. Browned, then braised, this delicacy makes use of inexpensive cuts of beef and transforms them into a favorite German meal.

German Rouladen instructions

1. cut flank steak into thin filets; beat thin; about 1/4 inch thick and 3 inches wide.
2. spread mustard, place bacon, onions and pickles. roll and close with toothpick..
3. heat skillet to med and melt butter. place rolls and brown on all sides..
4. pour water and add bullion cube. simmer for about 1 hour.

The sauce can be very simple (beef broth) or more complex with vegetables and cream. This recipe uses a little red wine for flavor, but you can make the dish without the wine. While Rouladen is a traditional German dish, there are as many different versions as their are German Omas. I've detailed some of the options in the recipe below. This is the version I love, with grainy mustard, a bit of paprika, lots of bacon (to keep it moist!), a bit of chopped onion and a pickle in the middle.