Rinderrouladen Recipe
Does anyone know Rinderrouladen? It’s typical German.
You need:
- Beef thinly sliced 1-2 per person (Best is meat from the inside of the thigh from the cow. It is meat that you also can use for steaks)
- Pickles (sweet/sour cucumber)
- Onions
- Bay leaf
- Carrots
- Celery
- Salt / Pepper
- Mustard
- Bacon
- Tomato paste
- Instant broth
- Clarified butter for frying
- Cotton yarn
Instructions:
- Brush the meat with mustard, salt, and pepper. Place a piece of bacon, a piece of onion, and a piece of pickles on each slice of meat. Roll up the meat and wrap it with twine like a present.
- Fry the rolled-up meat in clarified butter until browned.
- Add the cut vegetables, 3 tablespoons of tomato paste, salt, and pepper.
- Fill up the pan with broth until the meat is covered.
- Let the mixture simmer for 2-2.5 hours.
- Take out the Rouladen and set them aside.
- Mix a cup of cold water with 2-3 tablespoons of starch.
- Add the starch mixture to the sauce and bring it to a boil for one minute.
- Taste the sauce and add more salt or pepper if needed.
- Serve the Rinderrouladen with potatoes or dumplings and choose from red cabbage, carrots, or green beans as side dishes.
