German Beef Rolls In Wine Gravy Rouladen |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tender Geman beef rolls, stuffed and slow cooked in red wine sauce to perfection. As they cook, a delicious gravy is created that you can pour on top. Carrots add a pleasant sweetness and compliment the meat. Ingredients:
6 slices rib eye steak (you can use other boneless tender cuts of steak) |
salt and pepper to taste |
1/3 cup flour |
2 tbsp. oil and 2 tbsp. of butter for browning the meat |
for filling |
2 tbsp. butter |
2 onions, chopped |
6 slices of bacon |
1 1/2 cups parsely, chopped |
2 tbsp. capers, rinsed |
for gravy |
2 onions, coarsely chopped |
3 cups beef broth |
1 cup dry red wine |
additional flour for thickening |
8 carrots, peeled and halved lengthwise |
Directions:
1. Place steaks (one at a time), between 2 sheets of ceran wrap. Pound until thinner and bigger in size. Sprinkle with salt and pepper, set aside.
2. Mix flour with about 1 tsp. of salt and 1/4 tsp. of pepper in a lg. shallow plate. Set aside.
3. To make filling:
4. Sautee 2 chopped onions in 2 tbsp. of butter in a skillet, until translucent. Stir in parsely and capers and turn off the heat.
5. Place a slice of bacon (fold bacon in half if too long) and about 2 tbsp. of filling on wide end of each slice of beef. Fold beef over 1/4 inch on the sides and roll up from wide end. Tie with a twine, or secure with wooden toothpicks.
6. Roll the meat in seasoned flour. Reserve leftover flour.
7. Heat 2 tbsp. oil and 2 tbsp. butter in a Dutch oven, or a heavy pot. Brown beef rolls, a few at a time. Remove from pot when browned.
8. Add 2 coarsely chopped onions to the Dutch oven. Brown lightly , then add beef rolls back to the pot.
9. Pour 3 cups beef broth and 1 cup of red wine over top of the beef rolls and onions. Add carrots . Bring to a boil, reduce heat and simmer for 90 minutes with the lid closed.
10. When done cooking, you can remove the rolls, carrots and onions into a platter. Discard the twine/toothpicks.
11. The sauce should already be somewhat thickened, but if you like it thicker, use the reserved flour (or just use extra flour) to thicken the gravy. Mix about 1/4 cup of flour with some water, using a whisk, until smooth. Stir into Dutch oven and cook, stirring until thickened. Pour over beef rolls and serve with roasted or mashed potatoes.
12. *Note: you can use some more red wine instead of water mixed with flour, when thickening the gravy.
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