Authentic German Rouladen

Instructions

PREPARE: Heat the oven to 180°C / 350°F / Gas 4. Use a meat tenderizer or rolling pin to pound the steaks out to around ¼ inch thick. Season well with salt and pepper.
FILL STEAKS: Spread each steak generously with a thin layer of yellow mustard, then top with one slice of prosciutto (or two slices of bacon). Divide the pickle spears and onions between the rouladen and sprinkle over some fresh parsley.
ROLL STEAKS: Fold the long sides of the steaks in to secure the filling, then roll up from the short end, securing with two wooden toothpicks or kitchen twine. (see notes). Dust or dredge the rouladen through a little flour (this will help them brown).
SEAR ROULADEN: Heat oil and butter in a large, heavy-based saucepan or large dutch oven (the rouladen need to fit in a single layer). Brown the rouladen well on all sides then set aside.
SAUTÉ VEGETABLES: Add the butter and oil to the pan, then sauté the carrots, parsnips celeriac and leek until softened, around 10 minutes. Add the tomato paste and sugar and cook for a further 2 minutes.
BRAISE ROULADEN: Pour the red wine and beef broth into the pan and stir well to combine. Bring to a simmer, then remove from the heat. Place the meat rolls into the sauce, nestling them down so that they are half submerged. Cover with a tight-fitting lid and transfer to the oven for 90 minutes.
TURN ROULADEN: After 45 minutes carefully turn the rouladen. After 90 minutes check to ensure the rouladen are tender, if they seem at all tough, return to the oven for a further 20 minutes.
SERVE: Serve with spätzle, potatoes, or good quality white bread. Spoon over plenty of the pan sauce.

Notes

SAUCE VARIATION: In my household, we eat the delicious sauce and diced vegetables as they are. If you fancy you can strain out the vegetables and thicken the sauce by making a cornstarch slurry.

Mix 2 Tbsp cornstarch with ⅓ cup cold water. Stir through the strained sauce then bring to a boil. Serve immediately.

TOOTHPICKS VS: KITCHEN TWINE: In the photos for this recipe I have used both methods to secure the rouladen so that you can see they work in the same way. Use what you have to hand, just warn your guests if there are toothpicks in the meat in case they try to eat them! Pro tip: If using string, tie the rouladen firmly, but not too tightly as they expand while cooking.

SERVING SIZE: As part of a large meal or if you are budget conscious you'll be able to get away with one roulade per person. In saying that I ALWAYS cook more roulade than there are guests so that if people want another one (and they will) then I have more to serve.