Monday, January 16, 2017

German Pork Rouladen

I've been dying to make these ever since I bought some pork cutlets (scallopini) from my friends at Sunny Cedars Farm. We'd discussed having this cut of pork added to their line-up of delicious products, and I'm so happy they did, since this cut is not typically available at local farms I visit.

What is Rouladen? Rouladen or Rindsrouladen is a German meat dish. Usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef or pork which is then cooked.

Beef or veal is typically used though some food scholars tend to believe the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak. The meat is cut into large, thin slices.

The filling is a mixture of smoked and cooked pork belly or bacon, chopped onions and chopped pickles (gherkins or dill) which is at times varied by adding minced meat or sausage meat. The mixture varies from region to region. Rouladen are traditionally served for dinner. Red wine is often used for the gravy.

This is a super simple dish to make, and so darn delicious. A little advanced prep makes it even easier.

4 pork cutlets or scallopini
1-2 tbls. grainy German mustard (I used Fig-Apple Mustard)
4 slices bacon
1/3 white onion, diced
1-2 dill pickles, diced
4 tbls butter, melted
4 tbls. flour
2 cups beef broth or stock

Preheat oven to 350 degrees. Spread mustard evenly over 4 pork cutlets, topping each with one slice of bacon. Add the diced onion and pickles to one end, roll up and secure with a tooth pick.

Place seam side down in a baking dish or casserole lightly sprayed with cooking spray. In a small sauce pan, melt butter and whisk in flour to make a roux. Whisk in beef broth and cook over med-high heat until mixture bubbles and thickens making a gravy.

Remove saucepan from heat and pour gravy over pork rouladens. Cover and bake 1 hour or until rouladens are cooked through and very tender.

Serve over your choice of spätzle, egg noodles, rice or potatoes.

Yield:  4 servings


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