German Beef Rouladen
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4 servings
Traditional German beef rouladen is beef rolled with bacon, onion, mustard and a pickle, served with a lovely pan gravy.
For the rouladen:
4 very thin boneless round steaks about 4 inches wider x 7 inches long
Salt and pepper
4 Tbsp whole grain mustard or Dijon, regular yellow mustard
8 slices bacon
1/2 cup finely diced onion
4 baby dill pickles halved or larger dill pickles quartered. Sweet pickle is also an option here.
2 Tbsp olive oil
For the gravy:
2 cups beef broth
2 Tbsp red wine can omit or replace with a couple of teaspoons of red wine vinegar
1 Tbsp tomato paste or ketchup, in a pinch
1 tsp Dijon mustard or regular mustard
Salt and pepper to taste
To thicken gravy:
2 Tbsp cornstarch
2 Tbsp cold water
Chopped fresh parsley
Preheat oven to 350 F.
Prepare the rouladen by pounding out the beef until they are 1/4 inch thin and about 5 inches wide by 9 inches long.
Sprinkle with salt, pepper and a sprinkling of paprika. Spread 1 Tbsp of whole grain mustard over each of the 4 pieces of beef.
Place two pieces of bacon over each piece of beef, side by side, trimming any part of the bacon that extend over the ends. Scatter each with diced onion, dividing evenly between the four pieces. With the widest end of the short side facing you, place two pickle halves end to end about 1 1/2 inches from the end. It’s ok if they stick out the side at this point. Take the end closest to you and fold it up and over the pickles. Continue rolling by lifting and rolling until it is completely rolled. Take a skewer and secure the end of the roll to the main part of the roll, so it doesn’t unroll. Trim any excess pickle sticking out the sides so it is even with the sides of the roll. Roll up the remaining beef pieces similarly.
Stir together the gravy ingredients in a medium bowl and set aside.
In a Dutch oven or large, heavy bottomed, oven-proof dish with a lid, heat olive oil over medium-high heat.
Add the beef rolls to the pan, skewer/seam side down. Sear for a few minutes until lightly browned, then flip over and sear the other side. Place the rolls on their sides if necessary to sear the entire outside of each of the rolls.
Once rolls are browned, add the prepared gravy mixture to the pan. Stir gently to scrape up any browned bits on the bottom of the pan. Bring liquid to a boil over medium-high heat, then cover pot and place in the preheated oven.
Cook, covered in the oven until tender, about 1 – 1/2 hours (depending on the size of your rolls), flipping rolls over a couple of times during the cooking period.
Remove pot from oven and use tongs to remove rolls to a plate. Carefully remove the skewers from the rolls and discard, then cover plate loosely with foil while you thicken the gravy.
Place pot on the stovetop over medium-high heat. Combine cornstarch and cold water in a small bowl and add to liquid in pot. Bring mixture to a boil, stirring, until thickened. If necessary, add a bit more cornstarch/water to gravy if not thick enough. Taste gravy and add additional salt, pepper and paprika, to taste.
To serve, cut rolls in half diagonally in the middle. Place halves on side of mashed potatoes or even better in my view: Delicious “fifty-fifty dumplings filled with self-made, fresh croutons” (see pic l-h-s) and spoon gravy over-top. Garnish with chopped parsley, if desired.
In our family Rouladen are served with 50:50 dumplings and red cabbage that should be prepared one day before serving because warmed up red cabbage is definetely the best.