Studio 5: Rouladen & Other Rolled/Stuff Meats

I'm not a big red meat eater, but come Winter (It's January here in Utah) and its accompanying cold weather, I'm just craving hearty, meaty meals.

My very favorite childhood meat & potatoes meal, compliments of my Mom, was Rouladen and I'm excited to share it with you today.  Consider it the German version of the quintessential American Sunday Roast, except with a unique tangy gravy that makes my mouth water just thinking about it!

But wait...there's more!  Almost every European country has their own version of a stuffed beef roll, so I'm sharing 2 more with you; one from Italy, called Braciole (pronouced 'bra'zhul) and then my own version of a French Roulade.  But don't stop there, I've been thinking of all sorts of creative versions and so can you!

But first, let's make Rouladen!

The most important part of any rolled beef recipe is the cut of beef.  This is a slow braising dish, so the best cut is the Top Round.  It'll cook in 1 1/2 hours, but you could instapot (Pressure cooker) in 15-20 minutes.

Make sure, even if it's labeled Rouladen meat that it is from the Top round.  Once I got Bottom Round and  it was not good!

Click on image to enlarge

German Rouladen

{this makes 6 large Rouladen or 12 mini Rouladen}

6 slices of Top Round, 1/8" thick and about 3-4" wide and 12-13" long

German Mustard (Sweet, sharp), or whatever mustard you have on hand

Kosher Salt & Freshly Ground Pepper

1 strip of bacon (or 2 if they are thin

Dill pickles, cut into spears

1 large Onion, chopped and sautéed (with butter)

Kitchen twine

Beef Broth

Tomato paste

Directions: 

Lay meat on  parchment paper or counter so narrow end is nearer to you.

Optional: pound with a mallet to further tenderize).

Spread top generously with mustard.

Sprinkle with salt & pepper

Lay bacon slice (s) along length of roll.

Place a few spears of Pickles at bottom narrow end.

Spoon some of the onions next to pickle.

Roll up beef, (see my photo tutorial below the recipe) starting at narrow end with filling.  Roll tightly, pushing ends in as you go.

Once completely rolled up, tie with kitchen twine (see photo tutorial or use toothpicks).

Sear well in a deep pan, until browned on all sides.

Place rest of onions in pan and cover with enough beef broth so it comes at least half-way up the Rouladen.  Add a Tbsp or two of Tomato paste.

Cook for 1 1/2 hours or until tender.

Remove Rouladen and thicken gravy with flour & water mixture.  Put through sieve for a smooth gravy.  Return to pan.  Keep warm until ready to serve.

Serve with Spaetzle and purple cabbage for a true German experience, or mashed potatoes and any vegetable works too!

A few tips

The most important thing is get the right cut of meat.  You'll need "rouladen meat", which is a long, thin strip cut from a Top Round.  Be careful that you don't get bottom round, as that will be tough and dry and unpleasant.

Ask your butcher (although I have seen it at Harmons") for Rouladen meat, as many strips as you want rolls.  Ask for 1/8" thin and about 3 - 4 inches wide and about 12 - 13 inches long.

Get Creative!

The following Italian & French versions and anything else you can think of follows the basic Rouladen recipe above with simple ingredient switches, as noted in the photos.

Braciole (pronounced 'Bra'zhul), which is rolled with Proscuitto, Pesto, Pine Nuts, Parmesan, Mozzerella, Parsley and garlic, then braised in your favorite tomato sauce and served with pasta.

I also did a French Roulade with Pork Sausage, Spicy grainy mustard, fresh herbs, Mushrooms, Garlic and Boursin Cheese.  Then braised in beef broth and some red wine.

For every stuffed beef roll you'll need 3 things.

• Meat
• Stuffing
• Braising liquid

A few other ideas I'm dying to try...another day!  What are some of your creative combinations?

·         Sun Dried Tomatoes, Brie, parsley

·         Chorizo, goat cheese, apples, carrots

·         Mustard, Bacon, Blue Cheese, Pears