Oh, welcome Fall! The smell of rain and spices are in the air. And in my kitchen, I desire the smells of the hearty flavors of one of my favorite fall dishes. Quick and Easy Beef Rouladen!
Traditionally, rouladen is thinly sliced meet (most likely originally veal or pork), wrapped around pickles, mustard and bacon. Well, onions are in some traditional ones, but we don’t need to go into my dislike for onions (although, I must admit, I am slowly making progress after many decades). Then its served with potato dumplings or noodles and pickled cabbage.
I love making spätzle, so I will share that recipe with you, too! It’s super simple and is a quick and easy noodle dish that consists of flour, eggs and milk.
This dish can sometimes take hours to prepare, slow roasting the beef. But for you, my friends, I’ve got a version for you that is less than 45 minutes! So go to your Spotify and while you prepare this savory dish, let me suggest you put on an Oktoberfest Playlist.
- London Broil (cut 1/4″ thin – ask butcher to use #4 on the dial)
- Thick Cut Bacon
- Stone Ground Mustard
- Pickles (spears if you could find them)
- Beef Broth or Red Wine
- Sour Cream
Gather Your Ingredients
Here is everything I’ve gathered for the rouladen. I purchased a pack of London Broil and had the butcher slice it thin. She mentioned it was ‘number 4 on the dial’. So I was sure I set a note for that every time I head to the butcher, I will get the perfect cut.
Let’s Get Started
Notice the prep gloves I have? It makes working with meat and all kitchen prep so much cleaner and easier. Spread each slice of beef with mustard. This is purely your choice. I just love the bite of this stone ground mustard. Then top with a slice of bacon. Top with pickle spears.
Roll and enclose with a toothpick. Repeat with the other slices.
Place these lovely bundles aside. Turn on your frying pan up to medium hot. Drizzle the pan with oil. Place each rouladen in pan, seem side up. Turn onto each side until each side is browned. Lower heat and slower cook until meat is tender and bacon is cooked.
Remove from pan and rest (you can place in warm oven if you prefer).
Prepare the Gravy
Adjust the warm pan to medium-hot and melt the butter. Add the flour. Like any good roux, whisk and cook for 1-2 minutes. Slowly add the beef stock or the red wine while whisking. Once the gravy starts to bubble, turn down the heat and simmer until the gravy begins the thicken. Here is where I like to taste and add some stone ground mustard to my liking then salt and pepper to taste. Now remove from heat and add in the sour cream.
How to Make Spätzle (even with out a fancy schmancy spätzle maker!)
Ok, to be honest, if you can run down to your Bed, Bath and Beyond and for $6.99 pick up your new favorite kitchen gadget called the Spätlze maker, you won’t regret it. But this dish can be made my pulling apart little bits of dough and tossing into low boiling water.
What you need:
- 2 Cups Flour
- 1 tsp Salt
- 2 Eggs
- 3/4 Cup Milk
- *stone ground mustard (optional, but I love it!)
In a large bowl, mix the flour and salt. In a liquid measuring cup, mix eggs and milk until blended. Pour liquid into flour mixture. Mix with a wooden spoon just until well blended.
Over a large pot of salted boiling water, place the soft dough into the holder in the spätzle maker. OR, if you are without one of these tools in your life, you can enlist some of your best sous chefs in the house who probably have plenty of experience pulling apart play-doh. (Or in these days, I guess that would be slime). Pull dough the size of a macaroni noodle. This is a very forgiving noodle. There is no perfect shape. It is perfectly imperfect!
Drop noodles into water. Once they start to float, they are done! They should cook no longer than 3 minutes. Scoop out noodles and serve with your Beef Rouladen and gravy! Top with freshly chopped parsley and dig in! Prost!
Easy Beef Rouladen
A quick version to a classic German dinner.
Recipe: Living Oh So Peachy – livingohsopeachy.com
4 slices London broil, cut 1/4″ thin (ask the butcher to use number 4 on the dial)
4 Slices of cooked bacon, cut in half
4 Pickles, cut into spears
2-3 TBSP Stoneground mustard
2 TBSP butter
2 TBSP flour
2 Cups Beef broth (or red wine)
3-4 TBSP Sour Cream
Chopped fresh Parsley
Salt and pepper
- Make sure each slice of steak is pounded out thin.
- Spread desired amount of mustard on ⅓ end to roll.
- Stack 2-3 spears of pickles on top of mustard.
- Next stack on strip of bacon on top.
- Roll and secure with tooth pick.
- Heat pan with oil and butter.
- Brown meat on all sides.
- Finish cooking meat until medium well, about 10 – 12 minutes total time.
- Remove beef to rest on plate. Remove toothpicks.
Melt butter. Add flour and whisk until smooth; cook 1 -2 minutes.
Add beef broth (or red wine) to pan, scraping any bits of brown from bottom of pan.
Bring to boil then reduce heat and whisk until gravy thickens.
Remove from heat and add sour cream and more parsley and seasoning if desired.
*Add a dash of more stone ground mustard for more flavor and coloring.