Rindleisch Rouladen Recipe
Top round steak rolled with bacon, onions, celery, carrots, and pickle. Served over a bed of spaetzle with a side of red cabbage. Topped with our traditional hunter sauce.
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Ingredients
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Rindleisch Rouladen
Method
Preparation
- 1
Prepare the Rouladen
Lay the top round steak flat and pound it to an even thickness. Season both sides with salt and black pepper.
- 2
- 3
Roll and Secure
Carefully roll the steak tightly from the side with the filling, and secure with kitchen twine or toothpicks.
- 4
Sear the Rouladen
In a large skillet, heat cooking oil over medium heat. Sear the rouladen on all sides until browned.
- 5
Add Broth
Pour the beef broth into the skillet, cover, and simmer for about 1.5 hours until the meat is tender.
- 6
Prepare the Red Cabbage
In another pot, cook the shredded red cabbage until tender, seasoning to taste.
- 7
Cook the Spaetzle
Prepare the spaetzle according to package instructions or make your own, then set aside.
- 8
Serve
Slice the rouladen and place over a bed of spaetzle. Serve with red cabbage and drizzle with traditional hunter sauce.