Rindsrouladen is a very popular dish served for a family lunch on Sundays or on a holiday. Served with red cabbage and mashed potatoes it makes a very savory meal enjoyed by young and old.

Meat:

  • 4 slices boneless round steak, sliced about 1/4-inch thick

Filling:

  • 2-3 ts Mustard
  • 1/2 ts Salt
  • 1/4 ts Pepper
  • 4 Dill Pickles, thinly sliced
  • 4 Bacon, Strips
  • 1 Onion, large, chopped

Sauce:

  • 1/4 c Vegetable Oil
  • 1 Carrot diced
  • 1/2 Onion chopped
  • Some bacon diced (optional)
  • 1 liter Beef Broth, hot
  • 4 Peppercorns
  • 1/2 Bay Leaf
  • 1 ts Cornstarch
  1. Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, bacon, and onion among the steaks equally. Roll up steaks and secure with beef rolls clamps, toothpicks, or thread.
  2. Heat oil in a heavy skillet, add the steak rolls, and let them brown well on all sides, about 15 minutes.
  3. Melt butter in a saucepan and add the bacon carrot then onion. Over low heat cook 10 minutes or until vegetables are glazed.
  4. Place the Rolls and pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes.
  5. Remove beef rolls, discard clamps (toothpick or tread), and arrange on a preheated platter.
  6. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately.

Serves 4 – Served typically with red cabbage and mashed potatoes.
Guten Appetit!

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