Beef Rouladen . The German Classic done Low Carb . 9 total 8 net carbs .
Updated: Apr 15
Beef scallops topped with mustard, ham , sautéed herbed onions ,rolled up and braised in a beef stock and served with a beef gravy . This goes particularly well with our low carb braised red cabbage and creamed kohlrabi ( pictured below )
both low carb classic German recipes here on this site .
Low Carb Beef Rouladen
For the beef rolls.
1 ½ pound London broil (top round) sliced into ¼ scallops. About 3 scallops
6 - Slices of prosciutto or six slices of bacon.
1- Large yellow onion thinly sliced.
3 - Tablespoons Dijon mustard.
1- Tablespoon dried marjoram.
Lite olive oil and butter for frying.
Salt and pepper.
For the braising liquid / sauce:
1- Carrot diced.
1- Celery Rib diced.
1- Medium onion diced.
1- Sprig thyme.
2- Cloves garlic minced.
6 - Whole pepper corns.
1/3 Cup dry red wine.
1- Whole clove.
1- Tablespoon tomato paste.
4- Cups low sodium beef stock.
2-3 Tablespoons of “More than Gourmet Classic French Demi-Glace “available at Amazon
2-Tablespoons of minced parsley .
See instructional video https://www.youtube.com/watch?v=Ypj0woVQ_7s
For the beef rolls.
Place each beef scallop on a cutting board and season with pepper and lightly salt, cover with cling wrap and lightly pound with a meat mallet to a uniform thickness of less than ¼ inch. Set aside.
In a sauté pan fry the onions with the marjoram till golden brown, then set aside.
Take each beef scallop on at a time and coat with mustard, then lay the prosciutto or bacon over the mustard. Add a thin layer of onions overall and two or three pickle spears. Then roll each roulade up and pin with a tooth pick or tie with butcher string.
Dry the surface of each roll with a paper towel and over medium high heat in the same pan you sautéed the onions in, brown off the beef rolls on all sides and set aside. Afterwards using a little water or beef stock deglaze the pan retaining the fond to be put in the sauce.
For the Braise.
Pre heat oven to 300 degrees.
In a lidded oven proof pot or Dutch oven over medium heat oil and add the diced onions , carrots and celery , stir and sweat vegetables till translucent and then add garlic , stir and cook for one minute more.
Don’t add any salt at this stage.
Add tomato paste and stir to coat. Add the wine, thyme, bay leaf, clove, retained fond any collected juices from the beef rolls, and cook till wine is mostly evaporated.
Place the beef rolls into the pot and pour over the beef stock, add in the pepper corns and bring to a simmer. Cover and place in the oven.
Every thirty minutes remove from oven and turn beef rolls over and return to oven do this for 90 minutes. Or till beef is tender but not falling apart.
Once the rolls are done to your satisfaction remove and keep warm for service.
Make the sauce.
With a slotted spoon remove vegetables, herbs and clove from sauce and raise temp to high and reduce braising liquid , tasting as you go to make sure it’s not getting to salty , skimming any scum off that comes to the surface.
Once reduced by one third to one half depending on the saltiness. Stir in demi-glace and thicken sauce to your liking (add salt now if needed) then strain sauce over beef rolls, garnish with parsley and serve.
Alternately, put beef rolls into sauce and re heat in the sauce and serve garnished with parsley.
Beef Rouladen with red cabbage and creamed kohlrabi .
Nutrition FactsServings3.0Amount Per Servingcalories711 % Daily Value *Total Fat 31g48%Saturated Fat 9g45%Monounsaturated Fat 9gPolyunsaturated Fat 2gTrans Fat 0gCholesterol202mg67%Sodium1997mg83%Potassium240mg7%Total Carbohydrate9g3%Dietary Fiber1g4%Sugars4gProtein87g173%Vitamin A 0%Vitamin C 4%Calcium 13%Iron 24% * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.