Instant Pot Rouladen Rolls
German-style beef rouladen made in the Instant Pot. One package of flank steak gave us 10 rolls.
🍽️ Makes 10
Ingredients
| 2 lb | 905 g | flank steak, thinly sliced (reconstructed — classic proportions) |
| 3 tablespoon | 45 ml | German mustard |
| 6 slices | bacon | |
| 1 | onion, sliced | |
| 3 | dill pickles, sliced | |
| 2 tablespoon | 30 ml | oil |
| 2 cup | 480 ml | beef broth |
| — | salt | |
| — | black pepper | |
| — | egg noodles (to serve) |
Instructions
Source notes: One package of flank steak gave us 10 rolls. There was nothing complicated about this dish. In fact, while the beef rolls are cooking, is when I made some egg noodles on the stove top. Pin it, make it, share it, ENJOY.
Method (reconstructed — classic proportions) — the original card gave only a title and note, with no steps:
- Lay the thin flank steak slices flat and season with salt and pepper. Spread each slice with a thin layer of German mustard.
- Top each slice with a strip of bacon, a little sliced onion and a few pickle slices. Roll up tightly and secure with a toothpick or kitchen twine.
- Set the Instant Pot to Sauté, add the oil, and brown the rolls on all sides.
- Pour in the beef broth, scraping up the browned bits from the bottom. Cancel Sauté.
- Lock the lid, set the valve to sealing, and pressure cook on high for 30 minutes, then allow a 10-minute natural release before venting.
- Remove the rolls and, if you like, thicken the cooking liquid into a gravy. Serve over egg noodles cooked on the stovetop while the rolls cook.