Rolladen (Beef Rolls)

Rolladen are German beef rolls.  I have often seen them with pickle strips in the middle, but to my mind, this is not a pungent dish. I love pickles, but not in this.  If you want a pungent dish, I will give you my recipe for sauerbraten down the road a bit. 

Start with top round steak.  Have a good butcher slice it to 3/16 to 1/4 inch thick.  Figure on 1 to 1 1/2 slice per person.  When they taste it, your guests will probably eat on the high side.  If not, they freeze beautifully.

Assembly:

Clean off a counter.

Lay out the round steak.  Trim off any fat and gristle.  If it is too thick, cross-hatch cut it with a sharp knife.  Do not cut all the way through the meat.  Then flatten it.  You can use the bottom of a pan or a rolling pin after covering the meat with plastic wrap.

Then, salt and pepper the meat.

Put one slice of bacon (1 1/2  if a really big piece of round steak).  Position it so that it will be distributed when you roll up the meat.  i.e., don't run it parallel to the long axis of the steak.

Slice some onion very thin.  Put about one layer of onion to cover most of each slice of meat.  This is not a whole lot of onion.

Chop some parsley.  Sprinkle liberally over each slice of meat.

Starting at the thin end, roll each piece of steak into a log.

Cut string into 2-foot lengths.  (My mother uses thread, which is hard to find after cooking.  My husband always insisted on string.  Me, I am a peacemaker, and can go either way on trivia like this.)  It is easier if you cut the string (one per meat roll) before getting your hands covered with meat.

Wrap each meat roll with the string, following the natural direction of the meat, and overlapping the leading edge with the next round, and tucking the far end under another piece of string.

Heat some grease in a Dutch oven.  This can be bacon fat, Crisco, or oil.  I tend to use canola oil, myself. When good and hot, brown each meat roll in the fat.  Turn so all sides are browned.  Remove to a platter.

Add two good tbsp. flour to the oil.  If you need to add more oil, do so.  Then add some tomato paste.  I like a couple of heaping TBSP (like half a small can).  I like tomato-ey sauce.  My mom adds a scant TBSP.  There you go.  Something for everyone. Brown the flour.  When turning color, add two cups water, and stir or whisk until the flour, tomato paste and brownings are incorporated.

Return the meat rolls to the sauce and cover with a lid.

Clean the counter really well.

Now.  You can simmer on stovetop over low heat, which we have done for decades, until meat is tender--1 1/2 to 2 hours.  Or , you can stick in the oven at 350 degrees for a couple of hours until tender. 

Serve with noodles or riced potatoes, salad and vegetable.

To die for, in my book.

Grocery list:

Round steak
Bacon
Onions
Parsley
Flour
Tomato Paste
Noodles or potatoes

Side dishes.

Comments

[Armaedes]

I'm now digging through my drawers to find my "Kiss The cook" apron; can't try out this recipe without the apron.

[Richmond]

Sounds wonderful -- I can't wait to try this....

[Intlxpatr]

Your recipe is more authentic in preparation than mine - more German. but . . . if you decide to bake in the oven, with a red wine laced tomato sauce, you don't need strings or threads or toothpicks to hold it round. It will bake round in two or three hours. I also use a little paprika in the sauce, for a rich, tender flavor.

[hannelore]

i'am born and raised in germany and i just like to say this is not the rihgt way to fix this dish i hope you not offended

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