Submitted by Teresa B. G.
Whenever we had friends for dinner my father would attempt beef rouladen…a traditional European Recipe. He would do it the regular way with ham, dill pickles, celery etc. Often it was hit and miss for him…sometimes the meat would turn out too tough, he slow cooked it in the oven for a long time. We loved it any which way. When I started to experiment with a pressure cooker I would also make the Rouladen the traditional way. Then I started to improvise and combine and came up with a Beef Rouladen Recipe that my family just loves. I make it in an electric pressure cooker and have not had a failed result yet! We love it. Quick and easy. It takes no time at all and company thinks I slaved all day! Here it is:
Teresa’s Untraditional Beef Rouladen – Pressure Cooked
- Standing boneless rib roast – about 2 pounds boneless. I buy it on sale and have it frozen on hand. I am sure other cuts of beef can be used as well, especially in a pressure cooker
- 1 cup chopped onion
- ½ cup chopped celery
- ½ cup raisins, preferably golden but the others work as well. Or experiment and used dried fruit cut up….apricots or prunes
- 2 cloves of garlic crushed and minced
- 1 cup seasoned stove top stuffing
- 2 tbsp water
- ¼ cup butter
- Salt and pepper to taste (1/4 tsp of each)
- 2 tsps. Powdered beef bouillon (optional). If you use the bouillon, do not use the salt.
- 1 tbsp tomato puree
- 2 – 4 carrots (depending on size and preference) peeled and cut into pieces or a cup or two of packaged ‘baby’ carrots
- 1 cup of beef bouillon – I boil water and put a tbsp. of powdered beef bouillon into it
- 2 bay leaves
- 1 tsp. dried thyme or 2 tbsp fresh thyme cut up Cooking oil Fresh parsley (optional)
Cut the roast into six equal slices (about ¾ to 1 inch thickness each). I pound these slices to ¼ or ½ inch thickness. Truly, I do not even measure – I just pound them flatter.
Heat up your electric pressure cooker on the sauté function.
Melt ¼ cup butter, add the powdered beef bouillon and swish around a bit.
Sauté ½ cup onion, celery, garlic, raisins until onions are translucent (few minutes) and then add the stove top stuffing and the 2 tbsp (or little more) of water. Season with a little salt and pepper. When I use the powdered bouillon, I do not use the salt. Mix together.
Divide this above ‘stuffing’ amongst the pounded slices of beef. Mound the stuffing at one end of each steakette and roll it up . You may tie it with a string or skewer it with small metal skewers to keep it rolled up.
I heat the pressure cooker again, heat the oil – amount depends on how many roll ups you have – and I brown all of the rolls.
On top of the browned rolls in the pressure cooker I put in the carrots, the other ½ cup of onions, the cup of liquid beef bouillon with the 1 tbsp of tomato puree mixed into it, bay leaves, thyme and the pepper to taste.
I secure the lid and on an electric pressure cooker I use the meat setting. If you would rather use the timed setting then it is 15 minutes. I let the pressure naturally release. When done I put the rolls on a plate, place the carrots on top and remove the bay leaves. I heat the pressure cooker and I thicken the gravy by sprinkling flour over top, letting it soak in and stir. I pour some of the gravy over the rolls and put the rest in a gravy boat for company to use. Sprinkle everything with fresh parsley (optional).
I will NEVER cook it any other way…..so tender, so full of flavour. My family begs for my rouladen.