A farmhouse spin on a German Favorite.

Cowboy loves German Food. When he was in the USAF, Germany was one of his favorite places. He was always excited to see his flying orders to include a trip to Germany. He really liked staging in Germany to go “down range” (war zone). He would come back and talk about the food.

We have tried multiple times Germany Restaurants, but for me the food is a bit heavy. I am more of a meat and greens girl!

Cowboy would say, “it’s good, but not the same.”

I wanted to create something that we would all enjoy. After looking up different Germany foods, I decided that I could make Rouladen, farmhouse style.

We definitely will have it again! Here’s our farmhouse kitchen spin on German Rouladen.

Farmhouse Kitchen Rouladen

• Salt & Pepper
• 2 garlic gloves, minced
• Yellow Mustard
• Stone Ground Mustard
• Finely Diced Medium Onion
• 1/2 pound of bacon, chopped (We used our own Hickory Smoked Bacon)
• Large pats of Butter, beef tallow or lard
• 2 cups of Beef Broth
• Cornstarch (to thicken gravy)*
• 6 slices of Shaved Sirloin
• Cooking Twine

Prep Time: 20 minutes

Cooking Time: 3 hours @ 275 Degrees

In a cast iron skillet, add butter, tallow or lard.

Prepare the shaved sirloin.

Sprinkle with salt and pepper, about 1 tsp of ground mustard and a little yellow mustard (just a couple droplets to enhance the mustard taste). Repeat process for all shaved sirloin pieces.

Evenly distribute bacon, onion and minced garlic to each piece of shaved sirloin. (Optional: add German pickles in this section, see notes below)

Once distributed, roll and tuck in your ends, tie with twine.

Bring Cast Iron skillet to a high heat and using tongs, gently place each wrapped sirloin into skillet to sear on each side. If skillet is too dry, add more pats of butter, beef tallow or lard to give a nice searing.

After searing, your pan will have very little liquid and lots of flavor!

Removed meat, add a cup of broth and bring to high heat, scraping pan as it boils.

Do not skip this process!! It creates the amazing flavors!!!

Once pan is “clean”, but broth still remain, add meat back to skillet and cover with foil.

Place in oven at 275 degrees for 3 hours.

Remove from oven and remove all liquid from skillet into a saucepan. Place meat back into warm oven, covered while you prepare your gravy and finish your side dishes.

Using a little beef broth in a small bowl, mix together beef broth with about 1 tbs of cornstarch. This will avoid clumps in gravy. Add your cornstarch mix a little at a time as it will depend on how much liquid you have for gravy. Keeping adding mix until you reach desired thickness of your gravy.

Add rest of beef broth into saucepan. Bring to a boil.

Stirring constantly as you add your thickener. We like thicker gravy. So, adjust mix as needed to bring the gravy consistency you desire.

It’s ready!!! The oh my, cut it with a fork, melt in your mouth kind of goodness!!!

Serve on mashed potatoes, or for the low carb option, mashed creamy cauliflower.

We are homesteaders! I loved using our tallow, lard, butter, and beef broth through the remake of this delicious farmhouse kitchen version of the classic German Rouladen. I hope you enjoy it as much as we did!!

I want to note that German Rouladen calls for German Pickles. I do not like pickles!!! If you like German Pickles, add a few chopped with your bacon and roll in the shaved sirloin.

Until next time,

Farmgirl Jo

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