Rouladen

This recipe is a delicious and gluten-free version of a traditional dish passed down from Kirsten’s grandmother. It is a beloved meal at their farm, often enjoyed as a special birthday treat. While the conventional version of this dish uses pickles as a stuffing, Kirsten and her family have added sauerkraut to the mix, which brings a delightful tangy flavor to the dish. Although the kids initially questioned the change, no one can resist this flavorful and comforting meal. The most challenging part of this recipe is obtaining the right cut of meat. If you don’t have access to a German butcher, the recipe provides alternative methods to achieve the desired size and thickness of the beef slices. The long roasting time and acidic kraut will help tenderize even tougher cuts of meat. Once the rouladen is seared and simmered to perfection, it is served with a reduced sauce spooned over the top, creating a hearty and satisfying meal.

Serves 4

INGREDIENTS:

• FILLING
  • ½ cup minced onion
  • 1½ cups drained Naked Kraut, brine reserved
  • 2 New York Deli–Style Pickles, diced
  • 4 slices grass-fed beef, at least 8 inches long and ¼ inch thick (about 1½ pounds total)
  • 4 slices bacon
  • 2–3 tablespoons butter
  • Water or stock

INSTRUCTIONS:

1. Prepare the filling by combining minced onion, sauerkraut, and diced dill pickles in a bowl. Set aside.
2. Lay the slices of beef flat on a large cutting board and pat them dry with a paper towel.
3. Place a bacon slice lengthwise across each piece of meat. Take a handful of the kraut mixture and place it on top of the bacon, extending an inch from the edge and about a quarter of the way up the length of the steak (the amount will depend on the size of your cut). Any remaining filling can be added to the broth for added flavor.
4. Start rolling the rouladen tightly by folding the short side over the kraut filling. Roll the steak end-to-end and secure it with three toothpicks—one on the flap and one pinching each side closed.
5. Heat the butter in a heavy-bottomed pot or Dutch oven over high heat until the pot and butter are hot and just about to brown. Place the rolled rouladen bundles in the pot and brown them on all sides, approximately 2 to 3 minutes per side.
6. Add the reserved brine to the pot, and then add enough water or stock to cover the rouladen. Bring the liquid to a simmer. Put a lid on the pot and continue simmering on the stovetop (or in a 250ºF/120ºC oven) until the meat is tender. This usually takes about 1½ to 2 hours.
7. Once the meat is tender, transfer the rouladen to a serving dish using a slotted spoon. Carefully remove the toothpicks. Place the pot back on a medium-high burner without the lid, and cook the sauce until it reduces. Spoon the reduced sauce over the rouladen before serving.

By following these instructions, you’ll create a flavorful and tender rouladen dish that combines the savory flavors of beef, sauerkraut, and bacon. The long cooking process allows the flavors to meld together, resulting in a comforting and satisfying meal. Serve the rouladen with the reduced sauce spooned over the top for a delicious finishing touch.