Amana Colonies Rouladen
Thin beef slices rolled around bacon, onion, and pickle, then braised slowly in gravy, a German dish long served in Amana Colonies restaurants.
- Prep
- 35 min
- Cook
- 110 min
- Total
- 145 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 500 kcal
Equipment
- •Dutch oven
- •Kitchen twine or toothpicks
- •Meat mallet
Nutrition
Per serving, approximate
- Calories
- 500 kcal
- fat
- 32
- carbs
- 15
- protein
- 36
- calories
- 500
Instructions
- 1
Pound the beef slices until evenly thin if needed. Season them with salt and pepper.
- 2
Spread a thin layer of Dijon mustard over each beef slice.
- 3
Place a bacon strip, a few onion slices, and a pickle quarter at one end of each slice.
- 4
Roll the beef tightly around the filling. Fasten closed with kitchen twine or toothpicks.
- 5
Heat oil in a Dutch oven over medium-high heat. Brown the rolls on all sides.
- 6
Remove the rolls from the pot. Add the remaining onion and cook until softened.
- 7
Stir in the tomato paste and flour for 1 minute. Whisk in the beef broth until smooth.
- 8
Return the rolls to the pot and cover. Simmer over low heat for 90 minutes until very tender.
- 9
Remove the twine or toothpicks and slice the rolls. Spoon the gravy over top to serve.
Chef's tips
Tie the rolls tightly so the filling does not fall out while cooking. Simmer the gravy uncovered for a few extra minutes if it needs to thicken.
Storage
Refrigerate in the gravy in an airtight container for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, covered, until warmed through.
Common mistakes to avoid
- •Rolling the meat too loosely, which makes the filling fall out during searing.
- •Shortening the simmer time, which leaves the beef tough instead of fork-tender.
Serving suggestions
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