Beef ‘Rouladen’

Name: How to cook Beef ‘Rouladen’ - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Beef ‘Rouladen’

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.

Ingredient

Food ration :

4 servings

4-8 slices

Thin Beefsteaks *about 500g

1/2-1

Onion *finely chopped

100 g

Bacon *cut into small pieces

1-2 tablespoons

Butter

1 cup

Beef Stock

2-3

Carrot *optional

Cooking instructions

* Step 1

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

* Step 2

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

* Step 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.

* Step 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.

* Step 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.