Pork Rouladen
German-style rouladen made with thin pork schnitzels rolled around bacon, onion, carrot and pickle, then pressure-cooked and served with gravy. See Oma's Favorite German Recipes Cookbook.
Ingredients
| 7 | pork schnitzels | |
| 1 tsp | 5 ml | paprika |
| 1 tbsp | 15 ml | Dijon mustard or German mustard |
| 2 slices | bacon, cut into strips | |
| 2 | onions | |
| 2 | pickles | |
| — | salt and pepper | |
| — | oil or butter for frying | |
| 3 | carrots | |
| 1 | celery rib, cubed | |
| 1 tbsp | 15 ml | tomato paste |
| 1 cup | 240 ml | beef broth or water |
Instructions
See Oma's Favorite German Recipes Cookbook.
- Season the meat slices with salt, paprika, and freshly ground pepper. Thinly spread mustard on top of each slice.
- Chop one onion. Cut one carrot into strips. Cut pickle in half lengthwise. Divide chopped onion, carrot strips, pickles, and bacon strips on one end of each roulade.
- Roll up slices (think 'burrito'), tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
- Set the Instant Pot (IP) to sauté. Once hot, add butter (or oil), about 4 tbsp. Brown the rouladen well on all sides.
- Once the rouladen are browned, remove to a plate. Remove most of the fat from the IP.
- Slice the remaining onion. Add to the IP. Add carrots and celery. Lightly brown the vegetables. Add tomato paste.
- Add beef broth or water (and wine, see below), stir to scrape up brown bits from the bottom of the IP.
- Return the rouladen to the IP. Seal the pressure cooker and set to Manual for 15 minutes and use Natural Release.
- Remove the rouladen and keep warm. Set the IP to sauté. Make gravy by either blending the cooking liquid with a hand blender and thickening with about 1–2 tbsp cornstarch dissolved in a bit of water. Alternatively, sieve out the vegetables and thicken. Or just thicken as is.
- Season the gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
- Remove skewers, picks, or thread to serve the rouladen with their gravy.
Hints:
- Have the butcher cut the meat into thin slices, about ⅜ inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound the meat until it is about ⅛ to ¼ inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up.
- Replace ½ cup of the water or broth with red wine.
- For the traditional rouladen recipe, check out German Beef Rouladen.