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Beef Rouladen

Heat a few slices of butter and a little oil in a heavy skillet.

Brown the rouladen well on all sides.

Remove "browned" rouladen from pan.

Before the butter burns add onions, leeks, carrots and celery to pan.  Cook 3-4 minutes.  

Deglaze with 1/2 cup of red wine.  

Add rouladen back to pan.

Add 4 cups of beef stock or enough to cover the rouladen about 2/3 of the way.  

Place in oven for about 1.5 hours. 

Rouladen should be fork tender when removing.  

Strain out vegetables and thicken gravy.  

Return meat to gravy and heat through.

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