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How to Make German Beef Rouladen

Ingredients

Scale

For the Rouladen:

  • 4 slices beef top round, thinly sliced (about 1/4 inch thick)
  • 4 teaspoons German mustard (or Dijon mustard)
  • 4 slices bacon
  • 1 large onion, finely sliced
  • 4 small pickles, sliced lengthwise
  • Salt and pepper to taste
  • Toothpicks or kitchen twine, for securing

For the Gravy:

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/2 cup red wine (optional)
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • Bay leaf (optional)

Instructions

  1. Prepare the Beef:
    • Lay out the beef slices on a work surface. Pound them gently with a meat mallet to flatten them further if necessary. Season both sides with salt and pepper.
  2. Add the Fillings:
    • Spread a teaspoon of mustard on each slice. Place a slice of bacon, some slices of onion, and a pickle on one end of each beef slice.
  3. Roll and Secure:
    • Roll up the beef slices tightly around the filling, starting from the end with the filling. Secure each roll with toothpicks or kitchen twine.
  4. Brown the Rouladen:
    • In a heavy-bottomed pan or Dutch oven, heat the vegetable oil over medium-high heat. Brown the rouladen on all sides, then remove them from the pan and set aside.
  5. Make the Gravy:
    • In the same pan, add a bit more oil if needed. Stir in the flour to make a roux, cooking for a minute or two. Gradually whisk in the beef broth and red wine, if using. Add the tomato paste and bay leaf. Bring to a simmer, stirring constantly until the gravy thickens. Season with salt and pepper.
  6. Braise the Rouladen:
    • Return the rouladen to the pan, spooning some of the gravy over them. Cover and simmer on low heat for about 1 to 1.5 hours, or until the meat is tender.
  7. Serve:
    • Carefully remove the toothpicks or twine from the rouladen. Serve them with the gravy and your choice of side dishes.

Tips:

  • Meat Selection: Ask your butcher for beef top round slices specifically for rouladen, or buy a top round and slice it thinly at home.
  • Cooking Time: Adjust the braising time based on the thickness of the beef slices. The goal is for the beef to become very tender.
  • Thickening Gravy: If the gravy is too thin after cooking, you can remove the rouladen and bring the gravy to a boil. Mix a little cornstarch with water and whisk it into the boiling gravy to thicken it.
  • Serving Suggestions: Traditional sides include mashed potatoes, spaetzle, or boiled potatoes, and red cabbage or green beans.
  • Author: Maria