German Rouladen

Recipe from Ariana Kingerski, Education Specialist

This recipe has been passed down my family for several generations now and is one of my German faves.

Ingredients

• 2-3 lbs round roast* (have the butcher slice thinly and length wise at ⅛ inch thick)
• 8-12 slices bacon, optional
• 1 onion very thinly sliced
• 2 carrots very thinly sliced and julienned
• 2 whole dill pickles thinly sliced
• 1/2 cup German mustard or dijon
• Salt and pepper
• Toothpicks
• 2 tablespoons butter, oil or a combination
• 1 cup water or beef broth

Instructions

1. Cut the onion, carrot and pickle in match-stick style pieces.
2. Lay out the thin slices of meat and each spread generously with mustard and sprinkle with salt and pepper.
3. Place bacon on top (if using) and then pickle, carrot and onion along the meat. Roll up tightly and secure with toothpicks.
4. Heat a large dutch oven or pot over medium-high heat. Add butter or oil. Add meat and cook, turning occasionally until browned on all sides.
5. Add 1 cup water or beef broth to the pot and scrape up any browned bits from the pan. Cover pot and simmer on low for 2 hours.
6. Remove Rouladen to a plate and bring juices in the pot to a boil. Thicken with cornstarch dissolved in 1 tablespoon of water. Taste gravy and add additional salt, pepper, or beef bouillon granules, if desired.
7. Remove toothpicks from the Rouladen and serve with gravy spooned on top.