German recipes aren’t normally put into the category of being quick and easy to make. That, however, is about to change!
Now you can WOW your family and friends with tantalizing and delicious German food. Food that is both easy AND quick to make AND delicious AND so traditionally German!
That’s me, Oma, on the right. And, only you’ll know my secrets to preparing these dishes to resemble the old “tried and true” traditional methods with more modern ones.
For example, rouladen are one of the most traditional of all German meat dishes. They are time consuming to make, as well as expensive. I’ve created an alternative: flatladen. It tastes like just rouladen, as well as having the MOST delicious gravy. Only, it’s a lot less work(and cheaper!)
Beef Flatladen – tastes like a Beef Rouladen! ❤️
Beef Flatladen, you’ve never heard of it, right? Of course not! That’s my son’s name for Beef Rouladen that are flat! Tastes just like rouladen without all the work and expense. Wunderbar! My family loves rouladen, but I didn’t like the work nor the expense. Buying top round for weekday dinners and then pounding and rolling, just wasn’t in my budget or schedule.
- 2 – 3 lb bottom round, chuck, etc.
- 6 slices lean bacon
- 1 onion, cut into chunks
- 4 garlic dill pickles, sliced
- 3 Tbsp butter
- salt, pepper, corn starch
- Cut the meat into pieces, about 2 to 3 inches square and about ¾ inch thick.
- Heat 2 Tbsp butter in large skillet. Brown meat well on all sides. Do not crowd, but do in several batches. Add extra butter if needed.
- Once meat is browned, add bacon and onion and brown briefly. Slowly add some hot water and gently stir to loosen browned bits at bottom of pan.
- Return meat to skillet and any meat juices. Add pickle slices and enough water to almost cover meat. Bring to simmer and cover.
- Simmer for 1 – 2 hours (depends on how tender the cut of beef is). Remove bacon (it will be soft and unpleasant to eat).
- To thicken gravy, combine 2 – 3 Tbsp corn starch in a little cold water. Stir into cooking liquid until slightly thickened
- Season gravy to taste with salt and freshly ground pepper
- Fry bacon in butter first, remove, and then brown meat. You can use the crisp bacon to add to mashed potatoes or a salad
- The size of your meat pieces can be larger or smaller. I do try to stay at about ¾ – 1 inch thick.
- If you want this to be just meat and gravy, remove cooked meat, strain gravy to remove onions and pickles. Thicken gravy. We like the onion and pickle pieces in our gravy, so I leave them in
- Since we love mushrooms, I add quartered mushrooms for last ½ hour of cooking time.
- You can turn this into the best beef stew by just adding cut-up potatoes, carrots, and celery to the simmering meat after the first hour. Delicious!
- This recipe usually makes lots of delicious gravy. Freeze it for later use or add it to other recipes as needed
Since rouladen were so expensive (and time-comsuming to make), I created Beef Flatladen! Vary the type of meat. (Even pork works!) Vary the size of chunks (usually about a 2 – 3 inches square and about ¾ inch thick). Leftovers are delicious, so make lots!
Extra tips …
Use almost any cut of meat. Slow simmering tenderizes the meat. Cut meat into size needed. Brown in small batches in butter. Add onion, bacon, dill pickle (the traditional rouladen flavors), seasonings, and water. Let the whole thing simmer for about 2 hours.
Mustard? If you love having mustard in your rouladen recipes, you can always add some (do the same amount as you’re used to) here as well.
Adjust the recipe for the amount needed – the quantities don’t need to be exact! Enjoy the taste of rouladen without all the fuss!
Check out my video …….