Rouladen with Paprika & Tomato Sauce
Submitted by pppp
German beef rouladen: thin slices brushed with mustard, rolled around bacon and onion, then slow-braised in a paprika-tomato sauce finished with sour cream. Classic comfort food over potatoes or noodles.
YIELD
4 servingsPREP
20 minCOOK
2 hrsREADY
3 hrsA German Sunday classic, rouladen turns thin beef slices into tender, savory rolls wrapped around a filling of diced bacon and onion. The slices get a brush of prepared mustard before rolling, the flavor that makes a rouladen taste like a rouladen.
One tip from the directions is worth repeating: cut the beef with the grain, not against it, so the rolls hold together through the long braise instead of falling apart. Pound them thin, fill, roll from the narrow end, and pin them shut.
Brown the rolls hard in oil to build a flavorful base, then braise them low and slow until fork-tender. The pan juices become the sauce, thickened with cornstarch and rounded out with paprika, tomato puree, a squeeze of lemon, and a swirl of sour cream. Spoon it all over potatoes or noodles.
Pro Tips
- Cut the beef with the grain so the rolls stay intact, and pound the slices thin for tenderness.
- Brown the rolls well on all sides before braising; that crust is the backbone of the gravy.
- Add the boiling water to the hot pot carefully, and keep the braise at a gentle simmer so the meat turns silky rather than tough.
- Stir the sour cream in off the heat at the end, so it enriches the sauce without curdling.
Variations
- Tuck a dill pickle spear or a strip of carrot into each roll, a traditional touch.
- Use Dijon or whole-grain mustard for a sharper bite.
- Finish with creme fraiche in place of sour cream for a richer sauce.
Ingredients
Directions
Cut thin slices of roasting beef to around 4×6 inches off a roast.
It is best to cut the meat WITH the grain of the meat, so the slices will hold together.
Pound the slices lightly to flatten and tenderize them.
Brush lightly with prepared mustard.
Then sprinkle the slices with salt and freshly ground black pepper to taste.
In a small bowl mix together the diced bacon and diced onions.
Spread the mixture on the meat slices.
Then, starting at the narrow end, roll up the meat slices and secure them with skewers, toothpicks, or string.
Heat the oil in a heavy pot.
Brown the rolls well in the oil. Add about 1 cup of boiling water to the pot VERY CAREFULLY! Cover the meat and braise gently until done, about 2 to 2½ hours.
Add water as needed to keep level fairly constant.
When the meat is cooked, remove the rolls to a hot plate and thicken the gravy with corn starch and season to taste.
The sauce may be seasoned with paprika, tomato purée, lemon juice, sour cream, and/or creme fraiche.
Serve this with a potato or pasta dish.
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