Beef Rouladen (Electric Pressure Cooker)
Equipment
- 1 6 Qt. Electric Pressure Cooker
- Butcher's twine
Ingredients
- 2 lbs. tenderized round steak
- 1 C beef broth
- 1 lb. bacon
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1-2 medium yellow onions sliced
- 3 Tbsp. arrowroot powder (or cornstarch)
- 12 pieces butcher's twine cut into 6" pieces
- 2 Tbsps. avocado oil
Instructions
- Lay the tenderized round steak vertically on a cutting board and cut into thirds horizontally.
- Season the meat with half the salt and pepper, then spread the mustard evenly over each piece.
- Top the mustard-coated meat with onion slices.
- Place 1–2 slices of bacon on top of the onions.
- Set the pre-cut butcher’s twine beside your board. One at a time, roll each meat section tightly, tucking in any bacon or onions that stick out. Tie one piece of twine around each end of the roll to secure.
- Press the Sauté button on your electric pressure cooker. Once the display reads HOT, add 2 Tbsp avocado oil. Let it heat for 15 seconds, then add the rouladen and sear on all sides. (If you have leftover bacon or onions, add them to the pot as well for extra flavor.)
- Remove the seared rouladen and set aside on a plate. Pour a couple ounces of beef broth into the pot and deglaze by scraping the browned bits from the bottom. This adds flavor to the gravy and prevents burning. Once deglazed, add the remaining broth and return the rouladen (and any juices from the plate) to the pot.
- Seal the lid and cook on High Pressure for 20 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam. The meat should be fork-tender.
- Remove the rouladen, place on a clean plate, and cover with foil to keep warm.
- Strain the cooking liquid through a fine sieve into a bowl, then return the strained juices to the pot to make gravy.
- In a small bowl, whisk ½ cup of the hot juices with 3 Tbsp arrowroot powder (or cornstarch). Cancel Keep Warm, then press Sauté again. Whisk the mixture into the pot and bring it to a gentle boil to thicken.If the gravy is too thin, mix another small batch of arrowroot slurry and add more. If it’s too thick, thin it with extra broth. Taste and adjust seasoning as needed.
- Serve the rouladen warm with your favorite sides—egg noodles, mashed potatoes, or roasted vegetables.I served mine with garlic mashed potatoes and Parmesan air-fried carrots. Enjoy!
Notes
Alternate Cooking Methods
Originally, I learned to make rouladen on the stovetop. To achieve fork-tender meat, it needs about 90 minutes of simmering. You can also start it in a Dutch oven on the stove and finish in a preheated 325°F oven for 90 minutes. Storage Tip:
Store leftover rouladen and gravy in separate containers for best texture and flavor.
Originally, I learned to make rouladen on the stovetop. To achieve fork-tender meat, it needs about 90 minutes of simmering. You can also start it in a Dutch oven on the stove and finish in a preheated 325°F oven for 90 minutes. Storage Tip:
Store leftover rouladen and gravy in separate containers for best texture and flavor.
Tried this recipe?Let us know how it was!