How to Make German Beef Rouladen

Embark on a delectable journey to the heart of German cuisine with this Authentic German Beef Rouladen recipe. This dish is a staple in German kitchens, known for its tender slices of beef rolled with a savory filling of bacon, onions, mustard, and pickles, then braised to perfection in a rich gravy. Each bite of this hearty dish transports you to a family table in Germany, where tradition and flavor are celebrated in equal measure. Whether you’re a connoisseur of global cuisines or simply looking for a comforting meal that promises to delight, this Beef Rouladen recipe is a culinary adventure worth taking. It’s a testament to the rich, comforting flavors that define German cooking, making it a must-try for anyone looking to expand their culinary horizons.

 

 

Why You’ll Love Authentic German Beef Rouladen:

  • Rich and Flavorful: The combination of beef, bacon, and pickles, enriched with mustard and braised in a savory gravy, offers a symphony of flavors.
  • Cultural Experience: Brings the taste of Germany right into your kitchen, offering a glimpse into its culinary traditions.
  • Special Occasion Worthy: Though perfect for a cozy family dinner, its elegance makes it ideal for holidays and special gatherings.
  • Interactive Cooking: The process of assembling the rouladen is fun and engaging, making it a great recipe to prepare with loved ones.

Ingredients Notes For Authentic German Beef Rouladen:

  • Beef: Thinly sliced beef top round is traditional, offering the perfect balance of tenderness and flavor.
  • Filling: A savory mix of finely chopped bacon, onions, mustard, and thinly sliced pickles adds depth and character to each roll.
  • Gravy: A rich and hearty gravy made from the pan drippings, beef broth, and a touch of flour or cornstarch for thickening.
  • Seasonings: Salt, pepper, and a hint of paprika or German mustard enhance the overall taste.

Recipe Steps:

  1. Prepare the Beef: Pound the beef slices to about 1/4 inch thickness for easy rolling.
  2. Assemble the Rouladen: Spread mustard on each beef slice, then top with bacon, onions, and pickles. Roll up tightly and secure with toothpicks or kitchen twine.
  3. Brown the Rouladen: In a heavy skillet, brown the rouladen on all sides to develop flavor.
  4. Braise: Add beef broth to the skillet, covering the rouladen halfway. Simmer covered for about 1.5 to 2 hours until tender.
  5. Make the Gravy: Remove the rouladen, and thicken the cooking liquid with a flour or cornstarch slurry to create a rich gravy.
  6. Serve: Remove the toothpicks or twine, slice the rouladen if desired, and serve with the gravy.

Storage Options:

  • Refrigerate: Keep leftovers in an airtight container for up to 3 days.
  • Freeze: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight and reheat gently.

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

Related posts

Easy Steps to Make Walking Taco Casserole

How to Make Crockpot Mexican Chicken

Grilling Rosemary Garlic Steak Kebabs: A Step-by-Step Guide