Rouladen – Helm’s Rolled Stuffed Grass-fed Beef

Rouladen – Rolled Stuffed Beef
 
Cook time
Total time
 
This grass-fed beef recipe is from a region in Southern Germany where I grew up – small farms – small budgets – great cuisine. My Swabian mother was able to prepare delicious meals using mostly homegrown ingredients. We enjoy many of her recipes using our grass-fed beef and are happy to share this one with you. Helm
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Roast, Top Round Steak, Flank Steak
Serves: 4
Ingredients
  • 2 pounds Grass-fed beef – Top Round Roast or thick Top Round Steak or Flank Steak
  • ½ pound bacon slices, finely diced
  • 1 large onion, minced
  • 1 cup packed fresh parsley, minced
  • Salt and pepper
  • 2 Tablespoons all-purpose flour
  • ⅓ cup Dijon mustard
  • 3 Tablespoons sour cream
  • 1 cup red wine
  • 1¾ cup beef stock or water
  • 3-4 Tablespoons cooking oil
  • Have on hand: kitchen string or butcher’s twine and wax paper
Instructions
  1. TO PREPARE THE MEAT:
  2. Place whole meat in freezer for 2 hours before slicing, this will make slicing easier.
  3. Thinly slice length wise to make a sheet of meat approximately 4 x 8 inches by ¼ inch thick; shape is dependent on the shape of the meat and thus irregular; thinner or thicker is fine.
  4. Using a meat mallet, evenly pound the meat on both sides until the meat is thin (you may cover the meat with plastic wrap for easier pounding).
  5. TO MAKE THE ROULADEN:
  6. Season the meat with salt and pepper on each side. Spread a thin layer of mustard on one side.Sprinkle a thin layer of onions, bacon, and parsley onto of the mustard. Repeat for each sheet of meat.
  7. Roll up the beef lengthwise, with smallest end first keeping the contents inside, not too tightly. Carefully tie each one with butcher’s twine, securing ends, and at least 2 loops around the center portion to form an oblong roll, or secure with toothpicks.
  8. TO COOK THE ROULADEN:
  9. Heat a heavy braising pan (10 to 11 inches wide), add oil and brown meat on all sides (do not over crowd the pan). You will need to do this in batches adding more oil as needed.
  10. Set aside the meat and, using the same pan on moderate heat, add ¼ cup stock to loosen the drippings. Whisk in flour, stirring until smooth. Whisk in wine and rest of stock until there is a smooth sauce in which to place the rolls of meat.
  11. Return the rolls to the pan, cover and lower heat to low so the liquid quietly bubbles; cook for approximately 1 hour and 45 minutes. Must not boil (if stove can not get very low place in 325 oven for same cooking time). Check periodically and turn the rolls of meat. Add a splash more wine if needed.
  12. TO SERVE:
  13. Remove Rouladen to a warm platter. Stir in the sour cream until smooth. Pour over Rouladen and serve.
More
Suggestions for accompaniments:

Mashed Potatoes, Home-made Spatzle, bread dumplings or one huge bread dumpling called a Klose.

Green Salad or a simple vegetable or red cabbage.

Enjoy this recipe using our grass-fed beef from Snug Valley Farm.

 

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