classic German Beef Rouladen (Page 4 ) | August 25, 2024

4. Create the Sauce

Deglaze the Pan: With the skillet still on the heat, pour in the beef broth to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These bits, known as fond, add deep, savory flavor to the sauce.

Return the Rouladen: Place the browned rouladen back into the skillet, ensuring they are partially submerged in the broth. This allows them to absorb the flavors of the broth as they cook.

Simmer: Cover the skillet or Dutch oven with a lid and reduce the heat to low. Let the rouladen simmer for 1 to 1.5 hours, or until the beef is tender. The slow cooking process allows the flavors to meld together and the beef to become fork-tender.

5. Finish the Dish

Thicken the Sauce (Optional): Once the rouladen is cooked, remove them from the pan. To thicken the sauce, you can create a slurry with flour or cornstarch. Mix a tablespoon of flour or cornstarch with a small amount of cold water to form a paste, then stir it into the simmering broth. Cook for a few more minutes until the sauce has thickened to your liking.

Remove Toothpicks or Twine: Before serving, carefully remove any toothpicks or twine from the rouladen. This step ensures that your guests enjoy the dish without any surprises.

6. Serve

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