Mini Beef Rolls Rouladen are a riff on a well-know German dish Rouladen or Rinderrouladen, “Rolls” or “Beef Rolls”, adapted by memory from a recipe as prepared by Vito’s aunt. While Aunt Tess was Italian-American, she was a very good cook with a fine appreciation of many cuisines, particularly German. We’ve lightened the traditional recipe a bit my omitting the bacon and mustard to make it less salty and focus more on the flavor of the beef and cornichons. Mini Beef Rolls Rouladen are not particularly difficult to prepare, the prep is easy and most of the cooking time is devoted to simmering the Mini Beef Rolls Rouladen in a rich brown sauce until they are fork-tender. Traditionally served with boiled potatoes or home-made spaetzle or less traditionally, in the U.S, egg noodles, Mini Beef Rolls Rouladen are delicious without any of these but feel free to include them, as you like. Serve Herbed Zucchini with Ginger and Garlic alongside Mini Beef Rolls Rouladen, accompanied by a dry red wine for a perfect cool weather dinner for two.
Prep Time: 15 minutes, Total Time: 1 hour, 45 minutes. Serves 2.
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