- Deglaze the pan with beef broth, ensuring to scrape up the flavorful browned bits.
- Return the rouladen to the pan, add the rest of the broth, and simmer covered on low heat for 1 to 1.5 hours until tender.
- Once cooked, remove the rouladen, and if desired, thicken the pan juices with a flour or cornstarch slurry for gravy.
- Serve the rouladen with gravy, removing any toothpicks or twine beforehand.
Variations & Tips:
- For a gluten-free alternative, use gluten-free flour or cornstarch to thicken the gravy.
- Smoked bacon can enhance the dish’s flavor complexity.
- Adding a splash of red wine to the broth during deglazing can enrich the sauce.
- Consider experimenting with additional fillings like chopped mushrooms or horseradish for a twist.
- Rouladen leftovers make for an excellent next-day meal, served cold or reheated gently.
