Beef ‘Rouladen’

Name: Beef ‘Rouladen’
Yield: 4 servings
Cuisine: British
Ingredients: 4-8 slices Thin Beefsteaks *about 500g; Salt & Pepper; Dijon Mustard; Plain Flour; 1/2-1 Onion *finely chopped; 100 g Bacon *cut into small pieces; 1-2 tablespoons Butter; 1 cup Beef Stock; Parsley *finely chopped; 2-3 Carrot *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

Many many years ago, I visited Alabama in US on an educational program. I stayed with some host families and one of them was Mr. and Mrs. Page. Mrs. Page was a migrant from Germany and she cooked some German dishes for me. This ‘Beef Rouladen’ is one of those dishes and I am still cooking it for my family in Australia.
You need thinly sliced steak, preferably about 5mm thin. Your local butcher may supply thin steaks for you. I often use Schnitzel beef slices.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

4-8 slicesThin Beefsteaks *about 500g
Salt & Pepper
Dijon Mustard
Plain Flour
1/2-1Onion *finely chopped
100 gBacon *cut into small pieces
1-2 tablespoonsButter
1 cupBeef Stock
Parsley *finely chopped
2-3Carrot *optional

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Steps

1

If the beef steaks are not thin enough, you can thin them using a meat mullet.
2

Sprinkle with some Salt & Pepper, spread Dijon Mustard lightly, then sprinkle some Flour all over each slice.
3

Spread finely chopped Onion & Bacon about 2/3 of the surface, and roll them up quite tightly. Secure the edges with toothpicks. Coat with Flour.
4

In a large skillet or frying pan, heat Butter over medium heat and brown Beef. Add Beef Stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until tender. Optionally you can cook chunkily cut Carrots together.
5

Add extra Salt & Pepper if required, then cook further 5 to 10 minutes, uncovered, so that the sauce thickens. Alternatively, you can add the mixture of Flour & Water to thickens the sauce.
6

Remove toothpicks before serving. Sprinkle with finely chopped Parsley and enjoy with a potato dish such as mashed potatoes.