Rouladen (Rolmups)
Submitted by sangita
Rouladen are classic German beef rolls: thin-pounded round steak wrapped around mustard, onion, bacon, and a pickle spear, then braised slowly in a rich pan gravy. Served with red cabbage and boiled potatoes for a proper Sunday supper.
YIELD
6 servingsPREP
20 minCOOK
80 minREADY
100 minRouladen (or Rolmups in Low German) is Germany’s great braised beef dish, the kind of recipe that appears at family Sunday lunches across Bavaria, Silesia, and the Rhineland. The combination inside the roll is classic and non-negotiable: sharp German mustard, finely chopped onion, a strip of bacon, and half a dill pickle rolled into a thin pounded round steak.
Pounding the beef to ¼ inch is a must. Thick meat won’t roll cleanly and stays tough even after long braising. Use the textured side of a meat mallet to tenderize without tearing.
The braising liquid does double duty as the gravy base. Vegetables (celery, leek, parsnip, parsley) add aromatic depth during the hour-long simmer, then get pressed through a sieve and discarded once they’ve given up their flavor.
A proper roux-thickened sauce is the classic German finish. Butter and flour cook to a nutty golden brown first, then the strained braising liquid whisks in and reduces to a glossy gravy. Skip the instant thickener, the roux is the whole point.
Chef Tips
- Rinse the pickle quarters in cold water before rolling, very briny pickles overpower the dish.
- Tie the rolls securely with kitchen twine, toothpicks tend to fall out during braising.
- Brown the rolls hard on all sides before braising, this builds the fond that makes the gravy taste deep.
- Let the roux brown to the color of hazelnut skin for the most flavor, watch it closely.
Variations
- Add a splash of red wine or dark beer to the braising liquid for deeper flavor.
- Swap dill pickles for gherkins (Cornichons) for a more delicate sweetness.
- Serve with spaetzle instead of potatoes for a traditional Swabian presentation.
Ingredients
Directions
Pound steak to ¼ inch thick.
Cut into 6 rectangular pieces about 4 inches wide and 8 inches long.
Spread each with a teaspoon of mustard, sprinkle with 2 teaspoons onion, and place a strip of bacon down the center.
Cut pickles in half lengthwise.
Place one half of a pickle across the short end of the rectangle.
Roll meat up jellyroll style around the pickle to form a cylinder.
Tie rolls at each end with kitchen cord.
On medium high setting, heat the vegetable oil in a heavy 10 to 12 inch skillet.
Add the beef rolls and brown them on all sides, regulating the heat so they color quickly and evenly without burning.
Transfer the rolls to a plate, pour the water into the skillet and bring it to a boil, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan.
Add the celery, leeks, parsnips, parsley, and salt.
Return the beef rolls to the skillet.
Cover, reduce heat to low, and simmer for 1 hour, or until the meat shows no resistance when pierced with a fork.
Turn the rolls once or twice during the cooking period.
Transfer the rolls to a heated platter, cover with foil to keep them warm, while you make the sauce.
Strain the cooking liquid left in the skillet through a fine sieve, pressing down hard on the vegetables before discarding them.
Measure the liquid, return it to the skillet, and boil it briskly until it is reduced to 2 cups.
Remove from heat.
Melt the butter in a small saucepan over moderate heat, and when the foam subsides sprinkle in the flour.
Lower the heat and cook, stirring constantly, until the flour turns a golden brown.
Be careful not to let it burn.
Gradually add the reduced cooking liquid, beating vigorously with a whisk until the sauce is smooth and thick.
Taste for seasoning and return the sauce and the rouladen to the skillet.
Simmer over low heat only long enough to heat the rolld through.
Serve the rools on a heated platter and pour the sauce over them.
Rouladen are often served with red cabbage and dumplings or boiled potatoes.
Comments