Rouladen (Rolmups)
Yield
6 servingsPrep
20 minCook
80 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef, round steak
1/2 inch thick |
|
| 6 | teaspoons |
prepared mustard
german styled |
|
| ¼ | cup |
onions
finely chopped |
|
| 6 | slices |
bacon
|
|
| 3 | each |
pickles, dill
rinsed in cold water |
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | cups |
water
|
|
| 1 | cup |
celery
coarsely chopped |
|
| ¼ | cup |
leeks
white only, thinly sliced |
|
| 1 | tablespoon |
parsnips
scraped, finely chopped |
|
| 3 | Sprigs |
parsley leaves
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef, round steak
1/2 inch thick |
|
| 3E+1 | ml |
prepared mustard
german styled |
|
| 59 | ml |
onions
finely chopped |
|
| 6 | slices |
bacon
|
|
| 3 | each |
pickles, dill
rinsed in cold water |
|
| 45 | ml |
vegetable oil
|
|
| 473 | ml |
water
|
|
| 237 | ml |
celery
coarsely chopped |
|
| 59 | ml |
leeks
white only, thinly sliced |
|
| 15 | ml |
parsnips
scraped, finely chopped |
|
| 3 | Sprigs |
parsley leaves
|
*
|
| 5 | ml |
salt
|
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
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.
