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Rouladen

A classic German dish of tender beef rolled around savory fillings, perfect for special occasions or family dinners.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 390
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices large slices of beef top round or flank steak (about 1/4 inch thick) Choose high-quality beef for the best flavor.
  • 4 tablespoons German mustard Essential for flavor; can marinate beef overnight.
  • 4 slices bacon Adds flavor and crispy texture.
  • 1 small onion, thinly sliced
  • 4 small pickles (dill or gherkins), sliced lengthwise Provides tanginess.
Cooking Ingredients
  • 2 tablespoons olive oil For browning the rouladen.
  • 2 cups beef broth Homemade is preferred for richer taste.
  • 1/2 cup red wine (optional) Enhances sauce flavor.
  • 2 tablespoons all-purpose flour Can substitute with cornstarch for gluten-free.
  • 2 tablespoons butter For making the roux.
  • to taste Salt and pepper For seasoning.
  • 1 tablespoon fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Lay each slice of steak flat and spread 1 tablespoon of German mustard on each slice.
  2. Place a slice of bacon, some onion slices, and pickle slices on each mustard-coated steak.
  3. Tightly roll each steak from one end to the other and secure with toothpicks or kitchen twine.
Cooking
  1. Heat olive oil in a large pot or Dutch oven over medium-high heat and brown the rolled rouladen for about 4-5 minutes.
  2. Remove the rouladen and set aside. In the same pot, add butter and flour, stirring to make a roux until golden brown.
  3. Slowly whisk in the beef broth and red wine until smooth; let thicken.
  4. Return the rouladen to the pot, cover, and reduce heat to low; simmer gently for about 90 minutes.
  5. Remove toothpicks or twine and serve hot, garnished with parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently with added broth if needed. Variations include using chicken or turkey instead of beef for a lighter dish.