Ingredients
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8 very thin pieces Beef
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8 tsp (40 ml) Dijon Mustard
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eight 3–4 inch (8–10 cm) Carrots
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eight 3–4 inch (8–10 cm) Celery
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2 cups (500 ml) Sauerkraut
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Salt
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freshly ground Black Pepper
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3 Tbsp (45 ml) Vegetable Oil
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2½ cups (625 ml) Beef Broth
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¼ cup (60 mL) all-purpose Flour
Directions
Rouladen is a German-style dish in which very thinly sliced pieces of beef, often cut from the round, are rolled around a filling, in this recipe sauerkraut. You can buy the meat for rouladen cut and ready to use at most supermarkets, or ask the butcher at your local butcher shop to cut it for you. I like to serve this version of rouladen with Mixed-Vegetable Rice Pilaf or Potato Pancakes.
Steps
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1
Done
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Set a piece of rouladen flat on a work surface. Brush the top of it with 1 tsp (5 ml) of the mustard. Set a carrot and celery stick at one end of the meat and top with ¼ cup (60 ml) of sauerkraut. Roll the meat into a cylinder and secure with string or a toothpick. Repeat with the remaining rouladen and fillings. Season rouladen with salt and pepper. |
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2
Done
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Place the oil in a large skillet set over medium-high heat. When hot, add the stuffed rouladen, in batches if necessary, and brown on all sides. Set the rouladen in your slow cooker. |
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3
Done
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Drain the excess oil from the skillet. Place the stock and flour in a bowl and whisk to combine. Pour this mixture into the skillet. Bring to a boil and cook until slightly thickened, about 2 minutes. Pour this mixture over the rouladen. Cover and cook on the low setting for 7 to 8 hours, or until the beef is very tender. |
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4
Done
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To serve, remove the string or toothpicks from the rouladen. Set 2 pieces of rouladen on each of 4 plates. Top with some of the sauce in the slow cooker and serve. |
