Why I Love This Recipe
This is a very much family recipe – what goes into the Roulade is different by area / family. This recipe is what my family (as well as my husband’s) put. However, we found out that there’s strong opinions when we had invited a colleague from another area in Germany for dinner. We made Rouladen because he had told us he was pining for German home-style cooking, and we used this recipe. Turns out that in his family, they used a piece of carrot and Dijon mustard instead of the pickle and Bavarian mustard. Poor guy did not like our “version” at all…
Ingredients You'll Need
6-8 veal cutlets or flat cuts of beef (e.g. Inside Round Steak Fast Fry); you need long, narrow, thin pieces
6-8 small-ish pickles (the German ones – try to find the Kühne brand; the Canadian ones are too sour)
6-8 tbs German mustard (if you can, find the Händlmaier’s brand; but must be the grainy, sweet-ish, Bavarian kind of mustard; you can use Dijon style, but that’s not what my family uses)
12-16 thin, long slices of bacon (2 for each roulade)
2-3 tbs flour
1 large egg, slightly beaten
250+ ml of water or beef broth plus more as needed / desired
1. Manually tenderize the meat – don’t overdo, it must be thin and tender, but still hold together.
2. When meat is thin and tender, use a knife to spread a thin layer of mustard all over the meat.
3. Add 2 slices of bacon on each of the Roulade lengthwise over the mustard.
4. At one end, add a pickle crosswise on the meat and bacon slices.
5. Roll up the meat starting at the end where you put the pickle until it is all rolled up with the pickle in the center.
6. Use butchers twine or short a skewer to keep the roulade in its rolled up state while you cook it; repeat for each of the meat slices. You remove twine or skewer before you eat.
7. When done, first roll the rolled up Roulade in the egg, then roll in the flour. Repeat for all other Rouladen, one by one.
8. In a frying pan at medium heat melt butter; put in the Rouladen and cook evenly from all sides until they are nicely brown all around, turning over regularly so they don’t burn on any side.
9. Add liquid; you can also add some of the brine from the pickles and dissolve some mustard in the resulting sauce. Cook Rouladen covered stirring occasionally until they are cooked thru (usually around 45 minutes). There should be lots of sauce – add water/broth if the sauce thickens too much.