Slow-Cooked Beef Rouladen
Tender, slow-cooked beef rouladen filled with savory vegetables, simmered in a rich tomato and mustard sauce—a perfect dish for entertaining.
Equipment
- Crockpot (4-quart)
- medium bowl
- Mixing spoon
- toothpicks
- wax paper
Ingrediënten
- 1 tbsp butter
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 1¼ pounds bottom round steak
- 3 tbsp flour
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp vegetable oil
- 1 cup beef stock
- 1 8-ounce can tomato sauce
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
Instructies
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion, minced garlic, and diced carrots.
- Cook and stir for about 7 minutes until tender.
- Transfer the mixture to a medium bowl and let cool for 15 minutes.
- Meanwhile, cut the round steak into 4 equal portions.
- Trim excess fat and place each piece between sheets of wax paper.
- Pound until ¼-inch thick.
- Divide the onion mixture evenly among the beef pieces.
- Roll up each steak tightly, enclosing the filling, and secure with toothpicks.
- On a plate, combine the flour, salt, and pepper.
- Dredge the beef rolls in the flour mixture.
- Heat the vegetable oil in the same skillet.
- Brown the beef rolls on all sides.
- Place the browned beef rolls in a 4-quart slow cooker.
- Deglaze the skillet by adding the beef stock, tomato sauce, mustard, and Worcestershire sauce.
- Bring to a simmer, stirring well.
- Pour the sauce over the beef rolls in the slow cooker.
- Cover and cook on low for 7–8 hours, until the beef is tender.
Notes / Tips / Wine Advice:
Serving Tip:
Serve the rouladen with its rich sauce, accompanied by mashed potatoes or buttered spaetzle for an authentic German meal.
Wine Advice:
A bold German Spätburgunder (Pinot Noir) or a dry Riesling pairs beautifully with this slow-cooked dish.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 18 g | Protein: 42 g | Fat: 18 g | Fiber: 3 g | Sugar: 7 g | Salt: 1.2 g
