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Bacon Rouladen

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Submitted by edgabusi

German bacon rouladen: paper-thin round steak smeared with Dijon, rolled around bacon and onion, browned in flour, then braised in its own pan gravy. A classic Bavarian comfort-food roll.

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Bacon rouladen is the working-class German rouladen, the one your oma would make on a Sunday with whatever cut of beef the butcher had on sale. Round steak gets pounded thin, smeared with sharp Dijon mustard, then rolled around a strip of barely-rendered bacon and a tumble of sliced onion. Tied tight, dredged in seasoned flour, and browned in shortening until the outside is the color of dark caramel.

The magic move is the half-cover braise. After the rolls hit a deep mahogany sear, water comes in to reach halfway up the sides. As the rouladen simmer for 20 minutes, the flour from the dredge thickens the cooking liquid into a built-in gravy. No separate roux, no extra step.

Don’t let the bacon get crisp before rolling. You want it pliable so it folds inside the meat without splitting the roll when you tie it. Serve the rouladen and their gravy over spaetzle, buttered noodles, or a mound of mashed potatoes with red cabbage on the side. That is dinner in a Munich beer hall, in your own kitchen.

Chef Tips

  • Pound the round steak between two sheets of plastic to a true paper-thin. Thick slices will tear when you roll.
  • Tie with butcher’s twine or use toothpicks at each end. Skip this step and the rolls unfurl in the pan.
  • Brown hard before adding any liquid. The fond on the bottom of the pan is what gives the gravy its color.
  • A splash of beef stock or dry red wine in place of half the water will give you a richer pan sauce.

Variations

  • Add a thin pickle spear inside each roll for the more familiar Rheinland version with that signature briny bite.
  • Swap the bacon for pancetta for a Italian-leaning roll with a sweeter, less smoky fat.
  • Use ground caraway in the flour dredge for an Austrian touch.

Ingredients

1 453.6
POUND G BEEF, ROUND STEAK *
1
X DIJON MUSTARD
to taste *
4 4
SLICES SLICES BACON
1 1
EACH ONION
sliced
1
X SALT
to taste *
1
X BLACK PEPPER
to taste *
½ 118
1
X VEGETABLE SHORTENING
to taste *

Directions

Slice top round paper thin in 8 x 6 inch strips.

Liberally spread mustard over slices of meat.

Sauté bacon in skillet until fat is translucent, but bacon is not crisp.

Can do in microwave for one minute.

Place a strip of bacon on each slice of meat.

Distribute onions equally on slices of meat.

Roll meat and tie.

Season flour with salt and pepper to taste.

Sprinkle flour mixture over meat rolls.

Melt shortening in fyring pan and brown meat on all sides.

Add enough water to half cover meat rolls.

Simmer for 20 minutes, turning.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 74 29% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 124mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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