German Beef Rouladen


Servings:  6       Prep Time:  30 minutes      Cook Time: 2 hours

6 beef eye of round steaks, pounded to ½" thickness

1½ teaspoons salt, divided

1 teaspoon black pepper, divided

2 teaspoons garlic powder

½ pound bacon, cut into small pieces

4 medium carrots, diced small (set aside ½ cup for the sauce)

3 stalks celery, diced small (set aside ¼ cup for the sauce)

1 medium yellow onion, peeled and diced small

4 tablespoons chopped dill pickles

2 tablespoons fresh dill weed

cooking twine 

3 heaping tablespoons tomato paste

3½ cups beef broth (I used low-sodium)

½ cup Merlot wine (I use Gallo Family)

2 tablespoons cornstarch

1 cup water

additional fresh dill for garnish (if desired)

-Place each round steak between 2 pieces of plastic wrap and use a meat mallet to pound the round steaks to ½" thickness. Season the steaks with 1 teaspoon salt, ½ teaspoon black pepper and the garlic powder. Set aside while preparing the filling.

-In a large oven-proof skillet over medium/high heat, cook the bacon until almost crisp. Drain off some of the fat, reduce the heat to medium, and then add the carrots, celery and onion to the pan and cook until the vegetables are almost tender (about 5 minutes). Stir in the pickles, dill weed. and season with the remaining ½ teaspoon salt and ½ teaspoon pepper. Remove the filling to a bowl and allow to cool slightly. Set the skillet aside for later.

-Spoon approximately 2-3 tablespoons of the filling in the center of each pounded and seasoned steak. Roll the meat up and over the filling being careful to keep the filling inside the rolls. Tie each roll securely with cooking twine. *Note - you can also use toothpicks for this task but I find the twine works better for keeping the filling inside the rolls.  Reserve any leftover filling you may have.

-Preheat oven to 325 degrees.

-Heat the skillet to medium/high and brown the beef rolls well on all sides. Remove the browned beef rolls to a plate while you make the sauce. 

-Reduce the skillet heat to low, and stir in the Merlot wine to deglaze the pan by scraping up all the browned bit that have stuck to the bottom. Carefully pour in the beef broth and any remaining carrot. onion and bacon filling you may have leftover, along with the reserved ½ cup of diced carrots, and ¼ cup of diced celery. Nestle the browned beef rouladen back into the pan. Cover the oven-proof skillet and cook in a preheated oven for 2 hours. 

-Once fully cooked, remove the beef rouladen to a plate and cover to keep warm. Stir the cornstarch into 1 cup of water (making a slurry) and pour into the sauce in the skillet, Cook the sauce over medium heat until it thickens.

-Serve the beef rouladen over noodles or spaetzle and spoon the thickened sauce over top. Garnish with additional dill if desired.

Kudos Kitchen by Renee