Oma from the Loire region, bordering the region between France and Germany, knows how to pound beef. Her Rouladen was divine–even without the inclusion of pickles that her granddaughter and great-granddaughters prefer.
This is a classic dish that is soul-warming comfort food at it’s best.
- 6 slices top round – pounded flat and very thin (or more if you’re Oma)
- 3 slices bacon
- 1 onion, sliced
- 1 garlic
- ½ cup parsley
- 2 tbsp. butter
- mustard, salt, pepper, corn starch
- 1 – 2 cups water
- Season beef slices with salt and freshly ground pepper.
- Divide bacon, parsley and garlic between beef slices.
- Roll up slices, tucking the ends in and securing thread.
- Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
- Once all rouladen are well browned, add 1 – 2 cups of hot water, gently stirring up browned bits. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
- Simmer for about 1 1/2 hours.
- Remove rouladen. To thicken gravy, combine about 1-2 tbsp. bisto in a little cold water and stir gently into cooking liquid until slightly thickened.
- Season gravy to taste with salt and freshly ground pepper.
- Remove skewers, picks, or thread to serve rouladen with their gravy
Goes best with Mashed Potatoes and braised purple cabbage.