Rinderrouladen is a traditional German dish that has won over palates around the world, especially in countries with strong European influence. This dish consists of thin slices of beef that are stuffed and rolled, then slowly cooked, achieving a tender texture and a deep flavor. In Latin America, depending on the region, it may be known as beef rolls or little beef rolls, and although the preparation varies slightly, the main concept remains, reflecting the fusion of European and local culinary traditions.
Its origin dates back to 19th-century German cuisine, where it was a popular recipe in peasant households for its practicality and ability to utilize simple and economical ingredients. Over time, Rinderrouladen has become a gourmet option that symbolizes well-crafted home cooking.
How to prepare Rinderrouladen beef rolls
To begin, place the steaks on a flat surface. Then, spread each one with mustard to add a characteristic flavor. Sprinkle with salt and pepper to taste.
Next, divide the pickles, salted bacon, and onion evenly among the steaks. Then, carefully roll up the steaks, forming a jelly-roll type roll.
Secure each roll with meat skewers, toothpicks, or string to prevent it from coming apart during cooking. Heat vegetable oil in a heavy pot and add the rolls to brown them well on all sides, for approximately 15 minutes.
Once browned, pour hot beef broth, along with peppercorns and a bay leaf, into the pot. Cover and simmer for 1 hour and 20 minutes so the meat becomes tender and the flavors meld.
Remove the meat rolls, take off the skewers or string, and place them on a preheated platter. To prepare the sauce, mix cornstarch with a small amount of cold water and add it to the remaining broth in the pot. Bring to a boil.
Boil until the sauce thickens and bubbles. Finally, adjust the seasoning to taste and serve the meat and sauce separately to fully enjoy all their flavors.
Ingredients
Sandwich steaks, Mustard, Salt, Pepper, Pickles, Salted bacon, Onion, Vegetable oil, Beef broth, Peppercorns, Bay leaf, Cornstarch.
