Frederic Melton
Rouladen is a traditional German dish, often served as a Sunday dinner. It is made with thin slices of beef that are brushed with mustard and then wrapped with bacon, onion, and dill pickle before being slow-cooked. The beef slices should be about 8 to 10 inches long, 4 to 5 inches wide, and 1/4 inch thick. In this variation of the classic recipe, we will be using Swiss cheese as an additional ingredient to add a creamy texture and a tangy flavor to the dish.
| Characteristics | Values |
|---|---|
| Type of Dish | Main Course |
| Cuisine | German |
| Main Ingredients | Beef, Swiss Cheese, Bacon, Onion, Pickle, Mustard |
| Cooking Method | Braising, Slow Cooking, Roasting, Simmering |
| Cooking Time | 60-90 minutes |
| Serving Suggestions | Mashed Potatoes, Elbow Macaroni, Spätzle, Rice, Vegetables, Red Cabbage |
| Special Equipment | Toothpicks or Cooking Twine |
| Storage | Can be refrigerated or frozen |
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What You'll Learn
Getting the right cut of meat
When making inside round rouladen with Swiss cheese, it's important to get the right cut of meat to ensure the dish turns out well. Rouladen is a traditional German dish that typically uses thinly sliced beef that is rolled up with other ingredients such as mustard, bacon, onions, and pickles. The beef slices should be long and thin, measuring about 8 to 10 inches in length, 4 to 5 inches in width, and 1/4 inch in thickness.
You can ask your butcher for thin slices of top round steak, bottom round, eye of round, flank steak, or sirloin. These cuts of meat are ideal for rouladen because they can be easily pounded or rolled to the desired thickness. If you are unable to find top round steak, flank steak is a good alternative as it is easier to find and can be pounded to the required thinness. However, chuck steaks are not recommended as they tend to fall apart when sliced thinly.
When preparing the meat, it's important to pound the slices to a uniform thickness of about 1/4 inch. This will ensure that the meat cooks evenly and is easy to roll. You can use a meat mallet or a meat tenderizer to gently pound the meat to the desired thickness. Be careful not to pound the meat too hard, as this can create holes in the slices.
Once the meat is pounded to the desired thickness, you can assemble the rouladen by spreading a layer of mustard on each slice, adding the bacon, onions, and pickles, and then rolling them up. You can secure the rolls with toothpicks or kitchen twine before browning them in a pan or oven.
By choosing the right cut of meat and preparing it properly, you can ensure that your inside round rouladen with Swiss cheese turns out delicious and tender.
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Preparing the ingredients
Preparing the Meat:
Start by choosing the right cut of meat. For this recipe, you will need thin slices of beef from the top round, bottom round, eye of round, flank steak, or sirloin. Ask your butcher to cut the meat into slices about 8 to 10 inches long, 4 to 5 inches wide, and 1/4 inch thick. If you can't find top round, flank steak is a good alternative. However, avoid using chuck steaks as they can be challenging to slice thinly without falling apart.
Assembling the Filling:
Gather the ingredients for the filling: Dijon or yellow mustard, Swiss cheese, uncooked bacon, onions, and dill pickles. Spread a thin layer of mustard on each slice of beef, and then sprinkle with salt and pepper. The mustard adds a tangy flavour and helps to tenderize the meat. Next, add a slice of bacon to each piece of beef, followed by Swiss cheese, thinly sliced onions, and a dill pickle. The bacon adds flavour and moisture to the dish.
Rolling and Securing:
Carefully roll up the beef slices, tucking in the sides to enclose the filling. Secure each roll with toothpicks or kitchen twine. The toothpicks or twine will help hold the rolls together during cooking. If using toothpicks, you can also soak them in water beforehand to prevent burning. This step can be done in advance, and the assembled rouladen can be chilled until you are ready to start cooking.
Preparing the Pan:
Heat a large Dutch oven or sauté pan over medium-high heat. Add butter or olive oil to the pan. You can also use a combination of both for added flavour. The amount of fat you use will depend on the size of your pan and the number of rouladen you are cooking. Typically, 2 to 3 tablespoons of fat per batch is sufficient.
Browning the Meat:
Once the pan is hot, carefully place the rouladen in the pan and cook in batches if necessary. Brown the meat on all sides until it develops a rich, golden colour. This step adds flavour and helps create a delicious gravy. Transfer the browned rouladen to a plate and set aside while you prepare the gravy.
With these steps, you'll have all your ingredients ready and your meat nicely browned, forming the base for a delicious Inside Round Rouladen with Swiss Cheese. Now, you can move on to the next steps of making the gravy and completing the cooking process.
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Assembling the rouladen
To assemble the rouladen, start by laying out the beef slices on a work surface. The beef should be thinly sliced, about 1/4-inch thick, and cut into pieces that are 8 to 10 inches long and 4 to 5 inches wide. You can ask your butcher to cut the beef for you, or you can use pre-packaged beef labelled "rouladen". If using round steaks, you may need to layer two pieces to get the desired length.
Spread each beef slice with a thin layer of mustard, such as German mustard or Dijon mustard. Then, season the beef with salt and pepper. Next, place a slice of bacon on each beef slice, making sure it runs the same length as the beef.
Now, it's time to add the fillings. Place a dill pickle in the center of each beef slice and top with chopped onions. You can also add additional vegetables, such as carrots, celery, and leeks, if desired.
Finally, roll up the beef slices, tucking in the sides to enclose the fillings. Secure the rolls with toothpicks or cooking twine. The assembled rouladen can be cooked immediately or chilled until ready to cook. They can also be frozen before or after cooking for future enjoyment.
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Cooking the rouladen
Firstly, prepare the rouladen. Spread a thin layer of mustard over each slice of beef and season with salt and pepper. Add a slice of bacon to each piece of beef, followed by onions and a dill pickle. Roll up the beef slices, securing them with toothpicks or cooking twine.
Next, heat a large Dutch oven or pot over medium-high heat and add butter or oil. Fry the rouladen until nicely browned on all sides. You may need to cook the rouladen in batches. Place the browned rouladen in a single layer in a casserole dish.
Add water or beef broth to the pot and scrape up any browned bits from the pan. You can also add a splash of pickle juice at this stage. Cover the pot and simmer on low for around 2 hours, or until the meat is tender. Alternatively, place the browned rouladen in a slow cooker and cook on low for 7-8 hours.
Once the meat is tender, remove the rouladen from the pot and set aside. To make the gravy, add flour to the pot and cook for 1 minute. Pour in red wine and beef stock and use a whisk to dislodge any remaining browned bits from the bottom of the pan. Bring to a boil, then reduce the heat and simmer for a few minutes. Add the rouladen back to the pot and cook in the oven for a further 60-90 minutes, or until the beef is tender.
Finally, remove the toothpicks or cooking twine from the rouladen and return them to the gravy. Thicken the gravy with a cornstarch slurry if needed, then heat through and serve.
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Making the gravy
Once the rouladen is browned, remove it from the pan and set it aside on a plate. Do not remove the browned bits from the bottom of the pan, as these will add flavour to the gravy. Add a little more butter or oil to the pan if needed, then add chopped onions and cook until softened and translucent. You can also add garlic, leek, carrots and celery at this stage, cooking for a few minutes.
Next, pour in some red wine and bring to a rapid boil for a minute, then reduce the heat to medium and simmer for a few minutes. Add beef broth, tomato paste, bay leaf, and season with salt and pepper. You can also add mushrooms to the gravy at this stage, if desired.
Return the rouladen to the pan and nestle it into the gravy mixture. Simmer on low heat until the meat is tender. Remove the rouladen and pour the sauce through a strainer. Return the gravy to the pot and thicken with a flour/butter mixture or cornstarch slurry. Adjust the seasoning if needed, then simmer and pour over the rouladen.
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Frequently asked questions
You will need the following ingredients: thinly sliced beef, Swiss cheese, mustard, bacon, onions, dill pickle, butter, oil, salt, pepper, and flour.
First, season the beef slices with salt and pepper and spread mustard on them. Then, place a slice of bacon, Swiss cheese, and onion on each beef slice, and roll them around a dill pickle. Secure the rolls with toothpicks or cooking twine.
Heat butter and oil in a pan and brown the rouladen on all sides. Set the rouladen aside and saute onions and other vegetables of your choice for the gravy. Add liquids and spices to the veggies, and simmer the rouladen in this mixture for 60-90 minutes or until fork-tender.
Remove the rouladen from the sauce and keep it warm. Pour the sauce through a strainer and return it to the pot. Thicken the gravy with a mixture of butter and flour or a cornstarch slurry. Whisk until you reach the desired consistency.
Inside round rouladen with Swiss cheese is a hearty German dish that goes well with mashed potatoes, spätzle, egg noodles, rice, or boiled potatoes. You can also serve it with a side of red cabbage (Rotkohl) or steamed veggies.
