Today’s recipe is a German beef dish. It is the entree part of our Oktoberfest meal. The red cabbage dish posted earlier this week is the perfect side for these beef rolls.

Beef rouladen originated in Germany and spread through Europe from the 1700s onward. Originally a peasant dish, it was made with less expensive cuts of meat that became tender and flavorful through slow cooking and braising. The dish has become more refined over time and is now a festive, special occasion meal in Germany. This traditional preparation is culturally significant, representing warmth, unity, and the importance of family. It is served during special events, family gatherings, and during the Christmas season.

The combination of beef, layered with mustard, onions, and seasonings then topped with bacon and pickle spears may sound a bit odd, but the end result is truly divine. And something we will be making during Oktoberfest and other special occasions for years to come!

German Beef Rouladen (adapted from allrecipes.com) Total Time Required: 55 minutes, Prep Time: 20 minutes, Cook Time: 35 minutes, Makes: 6 – 8 servings

Ingredients:

• 1/4 cup Dijon mustard
• 2 1-pound pieces of round steak, pounded 1/4 inch thick
• 1/2 cup minced onion
• 2 teaspoons paprika
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 8 slices bacon
• 6 dill pickle spears
• 3 tablespoons olive oil
• 1 (12 ounce) can beef broth
• 1-1/4 cups water
• 2 tablespoons cornstarch
• 1 cup warm water
• 1/4 cup sour cream

Directions:

Spread 2 tablespoons of mustard over one side of each piece of steak. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks.

Lay 4 slices of bacon on each piece. Evenly space 3 pickle slices across each slice of beef.

Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up. Roll each slice of meat, beginning from the wider of the two short ends, working to keep all the ingredients inside the roll. Rolls should be nice and tight. Cut each roll into 3 or 4 individual serving pieces and secure each roll with a toothpick.

Heat the oil in a skillet over medium heat. Cook the rouladen rolls on all sides until browned.

Add the broth and 1-1/4 cups of water to the pan, bringing the liquid to a boil. Reduce the heat to medium-low, then cover the pan and simmer the rolls until they are tender, about 30 minutes.

Remove the rouladen rolls from the pan. Whisk the cornstarch and 1 cup of water together until smooth. Slowly pour the cornstarch mixture into the skillet, whisking continually until the sauce has thickened, 2 to 3 minutes.

Stir in the sour cream and return the rolls to the sauce. Heat for 2 minutes then transfer the rolls and sauce to a serving platter.

Serve each roll with some sauce.

These beef rolls make for a special and festive meal!  ~Linda

German Beef Rouladen (adapted from allrecipes.com) Total Time Required: 55 minutes, Prep Time: 20 minutes, Cook Time: 35 minutes, Makes: 3 – 4 servings

Ingredients:

• 1/4 cup Dijon mustard
• 2 1-pound pieces of round steak, pounded 1/4 inch thick
• 1/2 cup minced onion
• 2 teaspoons paprika
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 8 slices bacon
• 6 dill pickle spears
• 3 tablespoons olive oil
• 1 (12 ounce) can beef broth
• 1-1/4 cups water
• 2 tablespoons cornstarch
• 1 cup warm water
• 1/4 cup sour cream

Directions:

Spread 2 tablespoons of mustard over one side of each piece of steak. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks.

Lay one slice of bacon on each piece. Evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up. Roll each slice of meat, beginning from the wider of the two short ends, working to keep all the ingredients inside the roll. Rolls should be nice and tight. Cut each roll into 3 or 4 individual serving pieces and secure each roll with a toothpick.

Heat the oil in a skillet over medium heat. Cook the rouladen rolls on all sides until browned. Add the broth and 1-1/4 cups of water to the pan, bringing the liquid to a boil. Reduce the heat to medium-low, then cover the pan and simmer the rolls until they are tender, about 30 minutes.

Remove the rouladen rolls from the pan. Whisk the cornstarch and 1 cup of water together until smooth. Slowly pour the cornstarch mixture into the skillet, whisking continually until the sauce has thickened, 2 to 3 minutes.

Stir in the sour cream and return the rolls to the sauce. Heat for 2 minutes then transfer the rolls and sauce to a serving platter. Serve each roll with some sauce.