Monday, December 12, 2011

Paleo "Beef Rouladen"

Rouladen are a typical Germany meal and made from beef. The name refers to the actual piece of meat you get from the butcher (typically taken from round roast, tip roast, etc.) and it also refers to the finished meal. In its simplest form it's a thin piece of "rouladen" with some onions or pickles or something, rolled up and sort of cooked like a roast. My mom and grandmother used to fill theirs with bacon, seasoned ground beef, onions, and pickles, so that's how I make mine. Rouladen are often served with potatoes, gravy, and warm red cabbage. The gravy is usually made with flour of course. I am skipping that step since flour is not Paleo and I am making sweet potatoes for DH.

what you need (for 4 Rouladen - I made 10 for 4 people):
  • 4 pieces of round steak roughly 3/16 inch thick
  • mustard
  • 2 medium to large onions
  • 8 (or so) slices of bacon
  • salt and pepper to taste
  • tallow, pork fat, palm oil, or coconut oil
  • pickles (homemade or whatever brand you like - I used Bubbies)
  • fresh parsley
  • 1 lb ground beef
  • spices of your choice for ground beef

what you do:
Season ground beef with spices you like. If you are brave you can taste it. Chop pickles and onions. 
Spread some mustard on each "steak" and season with salt and pepper. Place slices of bacon on steaks, divide ground beef evenly between steaks, then add chopped pickles and onions. Roll up each steak as tight as possible, then secure end with a "Rouladen Nadel" or wrap with some sewing yarn.

 


Heat oil of choice in a large pot and brown Rouladen on all sides. Add onions and sautee until translucent. 
Add water so Rouladen are just covered, bring to boil, then reduce heat to simmer with the lid on. Simmer for roughly 1.5 to 2 hours. Remove Rouladen from pot, puree onions to make a gravy, and season to taste. Remove Rouladen needles or thread and place Rouladen back into the gravy.

Unfortunately after this I forgot to take pictures, but the finished product looks something like this

This post is part of Sunday School, Monday Mania, and Fat Tuesday.

3 comments:

  1. great recipe, I want to try this with a piece of steak next time! Do you pound the steak?
    by the way thanks coming to my site to sign up for a tea giveaway!

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  2. Hi Marina,

    This time I had the butcher cut the steaks thin enough for me, but next time I will probably buy them thicker and pound them. The pieces were torn in some places making it harder to keep the rouladen together.

    Let me know if you try it.

    ~k

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  3. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/2011/12/fat-tuesday-december-6-2011/

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