Sous Vide Roladen, with Spatzel!
I looked around a good bit and was not able to find where anyone had made my childhood favorite meal of Roladen Sous Vide, so I thought I would take a crack at it. Turns out this is a very good application of the Sous Vide method.
- 1/4″ thick sliced sirloin tip
- Sweet onions
- Dill pickles
- Dijon Mustard
Sous Vide Time and Temp:
- 155 degrees for 24 hours
I started with some nice sirloin tip, sliced about 1/4″ thick. I coated it in Dijon mustard. Traditionally, my family would use Lowensenpf Extra mustard from Germany, but they didn’t have it at kroger, so I went with some nice looking Kroger brand Dijon mustard made with champagne vinegar.
Traditionally the Roladen are cooked at a little bit of a higher temperature. At the lower temperature, I know the onions and pickle would not break down much to speak of, so I sliced the onions and microwaved them in a little olive oil to break them down some to start. I didnt worry about the pickle this go around.
I always use clausen fresh pickles for roladen. I am sure you could use others, but I prefer them.
I put a slice of bacon in the roulad, along with some salt and fresh cracked black pepper.
I then roll them up in the sirloin tightly, and pin with toothpicks.
After this I browned them in a little olive oil until I got some good color on them.
I then cavuum sealed them with a little chicken broth so I would have some sauce to make a gravy out of.
I processed them via Sous Vide at 155 degrees for 24 hours, then shocked them down until cool. I rethemed them just enough to liquify the liquids, and made a gravy with a blonde roux, boiled up some spatzel, and plated.
The Sous Vide Method allows me to make a lot, and freeze. Rouladen takes a fair amount of prep work, so if I can make a big batch and freeze (when sirloin tip is on sale), I can pull from the freezer in the future and have my childhood favorite at any time!