German Style Beef or Pork Rouladen
One of my students used my recipe for Italian Beef Braciole and turned it into the German recipe of Beef Rouladen. The new recipe according to Maureen was better than she had eaten in some German restaurants. Then by coincidence, Maureen saw in a paper she normally doesn’t buy a recipe for Rouladen from a German Restaurant in Methuen, Massachussetts called ‘Wirtshaus’ which was very similar to the one she had created from my original recipe.
One of my October 2016 recipes for Beyond Celiac - originally National Foundation for Celiac Awareness.
8 large slices of top or bottom round of beef. I still buy 1+1/2 -2 lb (750-1000g) beef and get the meat department to slice it thinly (about 1/2 inch thick) as if for scallopini. Choose a piece of beef that doesn't have the silver strip or gristle running through it. You want a piece that looks roughly like the size of a man's hand before you pound it and make sure they cut it on that edge to give slices roughly 4x6 inches not 4x4.
Or 8 boneless pork sirloin steaks.
For each piece of meat you need:
1 or 2 slices of gf bacon depending on size of piece of bacon and beef slice - I like Jones Dairy Farm, labeled gluten free.
1 tsp (5 ml) gf mustard – German or Dijon, even whole grain, but honey mustard is also good.
slice of dill pickle – buy the ‘stackers’ that come presliced – I like the bread and butter pickle as they are not so vinegary. At time of writing Cains bread and butter 'chips' were the only pickles labeled gluten free that I could find locally. 'Stackers' are easier to use.
Dill pickles are not noticeable once cooked.
optional –some finely chopped, raw onion.
2 Tbsp (30 ml) oil or butter
4 c (32 fl oz, 1 ltr) low sodium gf beef broth for beef version.
large onion, peeled, 1/4'd and sliced.
1 lb (500g) carrots, peeled and cut in chunks.
For pork version 1 x 12 oz (360 ml) gf hard apple cider - I like Woodchuck Amber and only 2 cups (16 fl oz, 480 ml) of gf chicken stock.
pepper and smoked paprika. I don't add salt -bacon, mustard, pickles, stock normally all contain salt.
2 Tbsp (30ml) cornstarch mixed with 2 tbsp water.
½ - 1 c (4-8 fl oz, 120-240 ml) sour cream.
1. Even though the meat has been cut by the meat department, put it between 2 sheets of plastic wrap and pound it with a mallet to flatten further without tearing the meat. Meat won't roll if thick and filling will come out.
2. Preheat oven to 425*/220*C
3. Put pounded slices of meat to one side. Sprinkle plastic wrap with pepper and paprika and lay the beef/pork slices flat in a single layer so evenly seasoned, spread top of each slice with mustard, top with bacon slices and pickle slice or 4-8 'chips' and sprinkle with about 1 teaspoon chopped, raw onion.
4. Roll up meat into a jelly roll, don’t use string or skewer, but turn the rolls carefully in oil or melted butter and place seam side down in skillet. Add onions and carrots to skillet. Place skillet in oven for 5-10 minutes until meat is browned. You can use string or skewer if you want. I find if rolls are close together and you leave them alone, they don't need tieing.
5. Turn down heat to 350*/180*C, remove skillet from oven, add stock or cider.
6. Cook covered (put a layer of foil between lid and skillet if lid isn't tight fitting) in a preheated 350* oven for 45 minutes to 1+1/2 hours or until beef/pork is tender. Check that the stock covers the meat at all times. Timing depends on thickness of meat at time of rolling, quality of meat and how gently it is cooked. I normally cut off a piece of meat to check for tenderness, prodding with a knife doesn’t do it for me.
7. Remove from oven and remove rolls to a plate. Add cornstarch mix to pan, bring to boil, turn down to medium and simmer for 3 minutes until slightly thickened and no raw flour flavor is apparent. Add sour cream, adjust seasoning and serve with noodles, potato pancakes or spaetzle.
