Thin slices of beef filled with bacon and onion, rolled up and braised until it’s fork tender then served in a rich gravy over noodles.
Rouladen is one of my sister’s family’s favorite meals. They often cook it for family get-togethers. Traditionally, she cooks it for several hours in the oven.
This year for Christmas my sister got an electric pressure cooker, and she’s been having fun making new recipes in it. I thought it would also be fun to get together and turn her favorite recipe in to a pressure cooker recipe.
She shared some of her rouladen tips with me. She covers the counter with plastic wrap, so you can lay out all the pieces of beef at one time and divide the filling between them. Also, she folds in the edges of uneven beef pieces so you get more even rolls.
We used beef base (Better Than Bouillon) in this recipe. However, you could substitute a can of beef broth if you prefer.
Now instead of hours in the oven, my sister can cook rouladen in 20 minutes. So it’s perfect for any night of the week, not just a special occasion.
My sister serves her rouladin with homemade spätzle noodles. I served mine with ramen noodles. Either way, it’s a great meal that may become favorite of your family too.
Rouladen in the Pressure Cooker
- 6 thin slices of lean beef, trimmed*
- salt and pepper
- 6 tablespoons chopped onion
- 6 tablespoons chopped bacon (I used Costco Hormel frozen fully cooked bacon)
- 1 tablespoon vegetable oil
- 1 1/2 cups water
- 1 1/2 teaspoons beef base**
- 1 tablespoon cornstarch
- 1 tablespoon water
Pound beef to tenderize if necessary. Sprinkle each piece of meat with salt and pepper. Place 1 tablespoon chopped onion and 1 tablespoon chopped bacon on each piece of meat. Roll up and secure with a toothpick.
Select Browning and add 1 tablespoon oil to the cooking pot. When oil is hot, brown rolls on all sides. Work in batches so you don’t crowd the pressure cooker. Remove to a plate when browned.
After the meat is browned, add water to pressure cooking pot. Add browned beef rolls.
Lock lid in place, select High Pressure and 20 minutes cooking time. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes, then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
In a small bowl, combine cornstarch and 1 tablespoon water. Add to juices in the pressure cooking pot. Select Saute and bring to a boil, stirring constantly until it thickens. Add additional salt and pepper to taste.
*I used a top round roast and the butcher sliced it in to 1/8 slices
**You could substitute a can of beef broth for the water and beef base.
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