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rouladen

TM1234 avatar
Recipe by
t d
@TM1234
Seaside, AZ

Rouladen is a great recipe

yield 6 -8
prep time 40 Min
cook time 2 Hr
method Stove Top

Ingredients For rouladen

  • 3-4 lb
    eye of round roast (sliced as thin as possible)
  • 1-2 Tbsp
    olive oil
  • 1 md
    onion (diced fine)
  • 1/2 c
    mustard
  • 1 c
    flour
  • 1 c
    dill pickles (chopped)
  • 1/2-1 c
    dill pickle juice
  • 1 c
    water (for thinning gravy if necessary)
  • 1 tsp
    black pepper
  • 2 tsp
    kitchen bouquet (for browning gravy)
  • tooth picks (to secure roast rolls)
  • 1/2 tsp
    salt if needed

How To Make rouladen

  • 1
    Prep: Stir together onion, mustard, dill pickles,black pepper
  • 2
    spoon 1 tsp of pickle mixture on each slice. Roll up and secure with a toothpick. Any left over mixture can be added to the gravy at the end.
  • 3
    Add olive oil to a large skillet or dutch oven and brown each roast roll on all sides. Remove from pan.
  • 4
    Add flour to pan drippings to make gravy. Stir constantly, scraping bottom of pan. (this is where the yummy flavor is) Use dill pickle juice to thin the gravy to desired consistency (the gravy can be made thin because the roast will go in in the oven and it will thicken as it cooks) Pictures of the process are not always the most appetizing are they? ;-) ALSO: Because of the pickle and onion drippings the gravy can be lumpy. I smooth out the gravy with the food processor but this is totally optional.
  • 5
    Add Kitchen Bouquet to the gravy to get a nice deep brown color.(to your preference). It could take more than 2 teaspoons depending on the amount of gravy made.
  • 6
    Place roast rolls in a dutch oven or large pot with a lid and pour gravy over the rolls. Cover and cook on 350* 1-2 hours or until rolls are fork tender.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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