Classic Beef Rouladen
This traditional German dish features thin slices of beef rolled around a savory filling of bacon, onions, and pickles. Braised until tender in a rich gravy, it's a comforting and hearty meal perfect for a special occasion or a family dinner.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 643 kcal
Allergen information: may contain gluten, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 600 gbeef round steak, thinly sliced and pounded
- 2 tbspdijon mustard
- 100 gbacon, thinly sliced
- 1 pcsyellow onion, thinly sliced
- 2 pcsdill pickle, quartered lengthwise
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 2 tbspvegetable oil
- 500 mlbeef broth
- 1 tbspall-purpose flour
Equipment
large dutch oven · cutting board · knife · meat mallet · kitchen twine
The method
Step by step
- 1
Lay out the beef slices on a clean surface and spread an even layer of dijon mustard over one side of each slice.
About 5 min
Cook’s note: Pounding the beef thinly helps with tenderness and rolling.
- 2
Season the mustard-coated side of each beef slice with salt and black pepper.
About 1 min
- 3
Place one slice of bacon, a few slices of onion, and one pickle quarter at one end of each beef slice.
About 5 min
- 4
Tightly roll up each beef slice, starting from the end with the filling, and secure with kitchen twine or toothpicks.
About 5 min
Cook’s note: Ensure the rolls are tightly secured to prevent the filling from escaping during cooking.
- 5
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
About 2 min
- 6
Sear the rouladen on all sides until nicely browned, working in batches if necessary to avoid overcrowding the pot.
About 10 min
Cook’s note: Browning creates a rich flavor base for the sauce.
- 7
Remove the browned rouladen from the pot and set aside.
About 1 min
- 8
Add any remaining sliced onion to the pot and sauté until softened and lightly caramelized, scraping up any browned bits from the bottom of the pot.
About 5 min
- 9
Sprinkle the flour over the sautéed onions and cook for 1 minute, stirring constantly, to create a roux.
About 1 min
Cook’s note: This will help thicken the sauce later.
- 10
Gradually pour in the beef broth, stirring constantly to prevent lumps, and bring to a simmer.
About 3 min
- 11
Return the rouladen to the pot, ensuring they are mostly submerged in the liquid.
About 1 min
- 12
Reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the beef is fork-tender.
About 2 hr
Cook’s note: Braising low and slow ensures the beef becomes incredibly tender.
- 13
Once cooked, carefully remove the rouladen from the pot and remove the kitchen twine or toothpicks.
About 2 min
- 14
If the sauce is too thin, increase the heat and reduce it to your desired consistency.
About 5 min
Cook’s note: Taste the sauce and adjust seasonings if necessary.
- 15
Serve the rouladen hot, spooning the rich gravy over them.
About 1 min
Cook’s note: Traditionally served with potato dumplings (Knödel) or spaetzle and red cabbage.
Per serving
Nutrition
- Calories
- 643kcal
- Protein
- 50.8g
- Carbs
- 6.6g
- Fat
- 46.8g
- Fibre
- 1.1g
- Sugar
- 2.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover rouladen and gravy in an airtight container in the refrigerator.
Gently reheat rouladen in a pot on the stovetop over low heat with a little extra broth or water, or in the microwave until warmed through.
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