Prep Time: 30 minutes Cook Time: 2 hours Total Time: 2 hours 30 minutes Servings: 6
German Beef Rouladen, or “Rinderrouladen,” is a classic dish often enjoyed during the colder months and a staple at family gatherings in Germany. This recipe will walk you through the traditional method of preparing these savory beef rolls, filled with a delicious combination of mustard, bacon, onions, and pickles, then slowly braised until they reach mouth-watering tenderness.
- 6 slices of top round beef, thinly sliced and pounded to ¼ inch thickness
- Salt and freshly ground black pepper, to taste
- 6 teaspoons German mustard (or Dijon mustard)
- 6 slices of bacon
- 1 large onion, finely sliced
- 3 large dill pickles, sliced into thin strips
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- Fresh parsley, chopped for garnish
- Prepare the Beef:
- Lay out the beef slices on a flat surface.
- Season each piece with salt and pepper.
- Spread a teaspoon of mustard on each slice.
- Place a slice of bacon on top of the mustard on each beef slice.
- Distribute the onion slices and pickle strips evenly on one end of each beef slice.
- Rolling the Rouladen:
- Carefully roll up the beef slices, starting from the end with the onion and pickle filling, making sure the filling stays inside.
- Secure each roll with kitchen twine or toothpicks to keep them from unrolling during cooking.
- Browning the Rouladen:
- In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
- Brown the rouladen on all sides until they have a nice, caramelized exterior. This should take about 2-3 minutes per side.
- Once browned, remove the rouladen from the pan and set aside.
- Deglazing and Braising:
- If using, pour the red wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom.
- Add the beef broth and bring the mixture to a simmer.
- Return the rouladen to the skillet, cover, and reduce the heat to low.
- Let the rouladen braise for about 1.5 to 2 hours, or until the beef is tender.
- Making the Gravy:
- Once the beef is tender, carefully remove the rouladen from the skillet and set aside.
- In a small bowl, whisk together the flour and water to create a smooth paste.
- Bring the liquid in the skillet to a boil and slowly whisk in the flour mixture to thicken the gravy. Stir constantly to avoid lumps.
- Simmer the gravy until it reaches your desired consistency.
- Serving the Rouladen:
- Remove the kitchen twine or toothpicks from the rouladen.
- Slice the rouladen if desired or leave them whole.
- Serve the rouladen with the gravy poured over the top.
- Garnish with fresh parsley.
- Traditional accompaniments include mashed potatoes, red cabbage, or spaetzle.
Tips for Perfect Rouladen:
- Ensure that the beef slices are evenly pounded to allow for even cooking and rolling.
- Do not overfill the rolls to prevent the filling from falling out during the cooking process.
- Adjust the thickness of the gravy to your liking by altering the amount of flour-water mixture.
- For an authentic flavor, try to find German mustard and dill pickles.
Nutritional Information (per serving): Calories: 350 Fat: 18g Carbohydrates: 8g Protein: 34g Sodium: 950mg
This traditional German Beef Rouladen recipe is sure to become a treasured dish in your culinary repertoire. With its rich flavors and satisfying texture, it’s perfect for a comforting meal on a chilly evening. By following these simple steps, you can bring a taste of Germany into your home and enjoy a meal that’s both hearty and delicious.