Bonjour my friends, I'm Frankie and welcome to Club Foody!
For some of you who don't know me, my husband David's heritage is German. He grew up eating
traditional German dishes. Now with my french heritage, I modified some of his family recipes.
Here's another popular one that I added my cooking style to and I'm glad I did...
In today's episode, I'll show you how to make my version of Beef Rouladen! This is an amazing
recipe and quite easy to make. After stuffing the meat, it's seared and then cooked in a beautiful
gravy until tender. This is a great comfort food to enjoy anytime... So my friends let's get cooking!
The cut of meat I'm using is inside round and the slices are about 8 inches by 5 inches wide
and about 1/4 inch thick. They're actually the perfect size for the recipe. There are other
cheap cuts of beef you can use that I listed on the blog so check it out. All right, so we'll go ahead
and season on one side the slices with ground sea salt followed by freshly ground black
pepper and then smoked paprika - you can use hot paprika or mild paprika if you prefer.
Next, we'll add 1 tablespoon of Dijon mustard per slice. Technically we're supposed to use German
mustard which is slightly spicier. Unfortunately I wasn't able to find any so the next best
thing to use is Dijon and we'll spread it to cover the surface. If you need more add some.
To this, we'll top with a couple slices of black forest ham
and we want to leave a small space around the edges. We'll also place a few dill pickles sliced
lengthwise and then we'll add a sliced onions... whoops maybe this little guy should be in front!
There's not a specific amount to add as long as they cover the empty spots without crowding it...
something like this. Now let's roll it... Starting at the large end, we'll fold in the sides
as we go and keep going like this to the other end, keeping it nice and tight. When this is done,
without being too fancy, we'll simply tie the ends and the middle with some kitchen twine
with the seam side down. As you can see, I just tied it up with a single knot.
It's so easy to do and you'll end up with a beautiful roulade... mmm, very nice! One thing I like
to do though is to shorten the ends of the twine... it looks neater that way. The last step
we'll do before cooking them is to season with ground sea salt and freshly ground black pepper.
All right, let's move on to the stove... In a Dutch oven over medium high heat, we'll add 2 tablespoons of
butter as well as vegetable oil - I'm using canola here. When it starts sizzling which is a good
indication that it's hot, we'll place the rouladen with the seam side down and sear them on all sides -
we just want a nice golden color because, keep in mind, that we'll finish cooking them later in the
gravy. When the outside is beautifully seared, we'll transfer them onto a plate while we make the gravy.
So in the same pot, we'll add the onions, reduce the heat to medium and cook for a couple minutes -
it's so hot it shouldn't take too long - and also we'll scrape the bottom to dislodge any brown bits.
To this, we'll add garlic and sauté for 30 seconds - it's enough otherwise it will burn. Then we'll add
red wine, some beef broth, tomato paste, and if there's any left over,
click on the top right corner of your screen for a great kitchen tip.
We'll also add Worcestershire sauce and fresh chopped thyme but you can always use dried.
We'll stir the ingredients very well, increase the heat to high return the rouladen back to the pot
seam side down including any accumulated juices - don't leave it behind -, and we'll bring it to a boil.
then we'll cover and transfer to a 350ºF/180ºC preheated oven. We'll cook for 1:30 hours
but halfway through cooking, we'll remove it from the heat - if I can -
and rotate the rouladen We'll return the pot back to the oven and cook for the remaining time.
When time is up, we'll carefully remove from the heat and what we'll do is to transfer the rouladen to
a plate so we can thicken the gravy. To prevent from cooling off, we'll cover with foil. Okay,
let's turn this into a beautiful gravy... First, we'll turn the heat to medium high
and bring it to a full boil. Then we'll add our cornstarch mixture and stir for a couple minutes
before reducing the heat to medium. Then we'll add heavy cream and of course, stir again. Now like I
always say, "we'll taste and adjust if necessary". It might need some salt and black pepper and it's
important to season it properly before serving. An ingredient we'll add as well is Dijon mustard or
German mustard if you do have some at home. We'll stir the ingredients... actually we'll
whisk the ingredients because it will be easier to break down the mustard so it can incorporate
evenly into the gravy and we're ready to eat - just don't forget to remove the kitchen twine...
And my friends, this is our Beef Rouladen! This traditional German dish is so tasty! Moist, tender
and flavorful, this delicious recipe is a great way to enjoy beef! Served with mashed potatoes, red
cabbage and a beautiful gravy, this is a meal your family will love... I hope you give it a try soon
and be sure to visit clubfoody.com for ingredient amounts, directions and more info...
Until next time my friends, bon appétit!