This is a German recipe where Black Forest Ham*, German mustard, sweet pickles and onions are rolled in thinly sliced beef. The rolls are seared and then cooked in stock with vegetables that will later become a thick, rich gravy.
It can be served with German potato dumplings, mashed potatoes, spaetzle or whatever you want. It’s gravy, so it will be good no matter what…
Because there’s a lot of steps and individual components, when I make this, I make a big batch so I only have to clean up the mess once. This recipe makes 15-18 rouladen. I also make MUCH more gravy than is needed for the number of rouladen made because we use the gravy for other things later.
* The stuff sold as Black Forest Ham in American stores is NOT REMOTELY similar to the real thing. The real thing is much closer to prosciutto, which is much easier to get in the U.S. so that’s what’s being used here.
