Rouladen is a traditional German meal of thinly sliced top round beef that is seasoned with mustard, rolled, tied and slow-cooked in gravy. This rouladen recipe comes from our customer, Melissa, who is also an inspired home chef. 

INGREDIENTS:

• 4 oz salted butter
• ¼ cup olive oil
• 4 Rouladen,
• 1 Quart beef broth
• One strip of Barth’s bacon
• 4 large carrots cut into chunks
• 4 large Idaho potatoes, cut into medium cubes
• ¼ c chopped fresh parsley
• Pepper & salt to taste

COOKING INSTRUCTIONS:

1. Melt butter with 1/4 c olive oil in a large pot or a frying pan, making sure not to burn the butter.
2. Brown all sides of Barth’s rouladen then remove from the pan.
3. Add beef broth to pan drippings. Using a wooden spoon scrape dripping from bottom of the pan and bring to a boil.
4. Once liquid comes to a boil remove one cup of liquid and set aside to cool. Stir in 2 tablespoons of flour into cooled liquid.
5. Return rouladen to pan of boiling broth. Add bacon.  Turn heat down to a simmer. Cook for 1.5 hours.
6. While meat is cooking, cut up carrots and cube potatoes.  After 1.5 hours of cooking, add vegetables and 1/4 cup fresh parsley to the pot and continue cooking meat and vegetables for another 30 minutes.. Vegetables are done when a fork gently goes through them but doesn’t break them apart.
7. Place vegetables on a plate. Add rouladen on top of vegetables.
8. Stir one cup of the reserved broth and flour mixture back to pan. Cook on low heat until thickens, add salt and pepper to your taste. Remove and discard bacon. Pour desired amount of gravy over Rouladen and garnish with a sprig of parsley.

Makes 4 servings