Ontario Beef Rouladen Popular Recipes

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Ontario Beef Rouladen

"The base of this recipe came from our area, the German community of a small town in Delhi, Ontario Canada. I've tweaked it a bit over time. My family loves this, and it's a good way to spend a cold afternoon. I serve this with whipped potatoes and a vegetable - tonight we had beets in Harvard sauce."

Ingredients :

5 tablespoons butter, divided
2 small onions, minced, divided
1/2 pound ground pork
1/2 pound lean ground beef
1 cup fine bread crumbs
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 eggs, beaten
16 thin slices beef top round
4 large dill pickles, quartered lengthwise
2/3 cup chopped celery
1 carrot, chopped
4 garlic cloves, minced
3 cups water
1 (6 ounce) can tomato paste
1/3 cup sherry
4 packets beef bouillon granules
1 bay leaf
1 teaspoon cornstarch, or as needed
1/3 cup cold water, or as needed

Instructions :

Prep : 30M	Cook : 8M	Ready in : 4H

Preheat oven to 325 degrees F (165 degrees C).
Heat 1 tablespoon butter over medium heat in a large frying pan; stir in 1 onion and saute until softened, about 5 minutes. Set aside to cool slightly.
Stir pork, ground beef, bread crumbs, salt, and pepper together in a bowl; stir in onion. Pour beaten eggs over meat mixture; mix with your hands until well combined.
Spread about 1 1/2 tablespoons of meat mixture onto each beef slice; top each with one pickle quarter. Roll beef slices around filling; secure each roll with a toothpick.
Heat 2 tablespoons butter in the same frying pan; place rolls into pan and brown on all sides, about 10 minutes. Remove rolls; place in a single layer in a roasting pan.
Heat remaining 2 tablespoons butter in the same frying pan over medium heat; cook and stir remaining onion, celery, carrots, and garlic until vegetables are soft, about 10 minutes. Stir in 3 cups water, tomato paste, sherry, bouillon granules, and bay leaf; bring to a boil. Pour sauce over rolls in roasting pan.
Bake in the preheated oven until tender, about 3 hours; remove from oven to turn rolls over halfway through the cooking time.
Remove rolls to a heated platter. Place roasting pan with sauce on the stove; bring to a boil. Whisk cornstarch and 1/3 cup water together in a cup; slowly whisk cornstarch mixture into sauce until thickened, about 5 minutes. Drizzle some sauce over the rouladen; serve the remaining sauce in a gravy boat.

Notes :

Go to the butcher and ask for rouladen. A good butcher will know exactly what you want. If not, tell him you need 16 slices (about 3x4 inches each) of good beef.

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