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IHello German! Roulade

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

 

I think I’m on a German kick. as evidenced here.

Way back in August when I read My Berlin Kitchen I really wanted to make so many of the recipes but it was far too hot outside to be cooped in my tiny kitchen so I waited patiently, day dreaming about all of her wonderful soups and stews. Since her setting was obviously in Germany, there was definitely a German lilt to my daydreaming.

Growing up I was lucky enough to try a cornucopia of different German dishes, thanks to my step mother, Miss Amy. She spent some time working for a family friend at their German restaurant The Brauhaus in my home town and subsequently learned to cook many them.
Roulade is a dish that I avoided at a young age but learned to love as an adult. I mean warm pickles in gravy? W-E-I-R-D right? Yes. But also delicious.
To many of you this may seem so far out of the realm of good food, but for others it will be something that you must try now. Even if you are on the fence about it allow me to give you a little push by saying that it has a surprisingly mild flavor that I think many pallets can appreciate. I STRONGLY suggest you give it a try.
Besides look how pretty it looks!

 

Classic German Roulade

1 tbsp butter
1 tbsp olive oil
1 lb beef sirloin or eye round steak, sliced thin
4-5 dill pickles
4-5 slices of thick cut bacon
1 medium onion, chopped
1 cup beef broth
1 tbsp flour
Fresh Parsley for garnish
Preheat the oven to 375 degrees. Slice the steak into 3-4
inch wide strips, and lay one piece of bacon on each piece of steak, then a
pickle, and roll the meat around the pickle securing with either cooking twine
or tooth picks. In a large oven safe pan melt butter and oil over medium-high
heat then sear the meat rolls for 2-3 minutes per side, or until it has
browned. Remove the meat rolls from the pan and set aside. Add the onion to the
pan and sauté it for 2-3 minutes or until it begins to soften. Add the flour
and cook for an additional minute, then deglaze with broth, stirring thoroughly
until thickened. Return the rolled meat to the pan and toss with gravy. Place
in the oven for 20 minutes, or until the meat has been cooked through. Serve
immediately garnished with parsley. 
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November 10, 2013 March 14, 2019 Filed Under: Recipe Tagged With: Beef

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Reader Interactions

Comments

  1. Run like a G!

    November 10, 2013 at 11:16 pm

    Wow – that does look good!
    I love pickles!

  2. Carole from Carole's Chatter

    November 22, 2015 at 6:07 pm

    I’ve pinned this one to try myself – great idea. Cheers

    • Jessica

      November 23, 2015 at 7:20 am

      Thanks so much!

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Hi, I'm Jessica. I'm an engineer living in the great northeast with my husband Chuck, our two little boys, our dog Brody and a flock of chickens. I'm all about real, good food and good times with awesome people. I spend a lot of time outside, in my garden, and concocting potions with my essential oils. I also like tea, reading, and about a million other hobbies. I'm so happy your here on this adventure with me.

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