Rouladen Stew - Rouladeneintopf
All the flavor of traditional German beef rouladen, but half of the work!
Ingredients
- 3 lbs beef rouladen meat Alternatively, Milanesa or top round beef
- ½ lb bacon
- 1 lb onions
- 3.5 oz pickles dill or bread & butter
- 1 tablespoon clarified butter
- 2 tablespoon tomato paste
- 2 tablespoon mustard medium-spicy
- 1 cup red wine
- 3 cups beef broth
- 1 tablespoon cornstarch
- 2 tablespoon water
- salt & pepper to taste
Instructions
- If using roast, slice the meat into thin pieces. Cut the meat slices into strips about ½ inch (1 cm) wide. Finely dice the bacon, pickles, and onions.
- Heat clarified butter in a large pot. Sauté onions and bacon in the clarified butter. Do not drain the bacon fat!
- Add the beef strips and sauté everything together for a few minutes.
- Add pickles, tomato paste, and mustard to the pan, stir, and mix well.
- Pour in red wine and broth, bring to a quick boil, then reduce the heat so it just simmers. Cover and cook for about 1 to 1.5 hours, or until the meat is tender.
- Season with salt and pepper to taste.
- Optional: Mix cornstarch with two tablespoons of cold water until smooth, add to the pot, and heat until the sauce thickens.
Notes
Any side dish works well with this—noodles, potatoes, rice, bread dumplings, potato dumplings, or just some good bread.
Nutrition
Yield: 8 portionsCalories: 774kcalCarbohydrates: 8gProtein: 33gFat: 64gFiber: 1gSugar: 3gNet Carbohydrates: 7g