Rouladen
Yield: 5 servings
This flavorful beef Rouladen recipe features fork-tender meat rolls stuffed with bacon, onions, mustard, and pickles. With a rich gravy, this classic German dish is delicious with boiled or mashed potatoes, or spaetzle!
Ingredients
For the Rouladen
- 5 slices top round beef steak, sliced horizontally about ¼" thick (have your butcher do this)
- Morton kosher salt, to taste
- freshly ground black pepper, to taste
- 5 tablespoons prepared yellow German mustard
- 10 slices bacon
- 5 medium dill pickles, sliced lengthwise into 2 to 4 slices depending on their size
- 1 medium yellow onion, chopped
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
For the Gravy
- 1 medium yellow onion, chopped
- 1 large carrot, peeled and chopped
- 1 large celery stalk, chopped
- 2 large cloves garlic, minced
- ½ cup soy sauce
- 2 cups low-sodium beef broth
- 1 tablespoon tomato paste
- Morton kosher salt, to taste
- black pepper, to taste
- 2 tablespoons chilled unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon water
- Chopped fresh parsley, optional garnish
Instructions
- For the rouladen:Lay out the beef slices on a flat surface and gently pound them with a meat mallet until they’re a little thinner than ¼". Take care to not pound holes in the beef. Season beef with salt and black pepper, to taste.
- Spread a tablespoon of yellow mustard evenly onto each beef slice, and then add two slices of bacon. Place sliced pickle horizontally on one end of each beef slice, then sprinkle chopped yellow onion over the top of the entire beef slice. Repeat this layering of ingredients with all beef pieces.
- Starting from the end with the pickle, roll up each beef slice tightly. Secure each roll with a toothpick.
- In a Dutch oven or large skillet (make sure you have a lid that fits) over medium-high heat, melt the butter with the olive oil.
- Add the rouladen to the Dutch oven and brown them on all sides until they are nicely seared. Once browned, remove them from the skillet and set aside.
- For the gravy:To the same Dutch oven, add the chopped onion, carrot, and celery. Sauté until the vegetables are tender. Then stir in the garlic and sauté for 1 more minute.
- Stir in the soy sauce, beef broth, and tomato paste. Bring the mixture to a simmer.
- Return the browned rouladen to the Dutch oven, making sure they are submerged in the liquid. If needed, add more beef broth to cover the rouladen.
- Reduce the heat to low, cover the Dutch oven, and let it simmer gently for 1½ to 2 hours, or until the beef is absolutely tender. Then remove the rouladen from the Dutch oven, and remove the toothpicks.
- Carefully pour the hot cooking broth and vegetables through a strainer set over a bowl, and reserve the cooking broth. Return the strained cooking broth back to the Dutch oven and bring to a simmer.
- In a small cup or bowl, mix the cornstarch and water to make a slurry. Slowly pour the cornstarch slurry into the simmering cooking broth, whisking continuously. Let simmer for a few minutes, until the gravy thickens to your desired consistency. If you'd like it thicker, make another batch of slurry and repeat. Taste test the gravy, then season with salt and black pepper if needed.
- Remove the Dutch oven from the heat. Then sir in the chilled butter until it melts and gives the gravy a glossy finish.
- To serve:Place the rouladen in a low wide serving bowl or platter. Spoon the gravy over the rouladen. If desired, garnish with chopped fresh parsley.
Notes
To make this in advance, make the rouladen according to the recipe directions, then place the rolls in an airtight container or covered casserole dish in the fridge for up to two days before cooking them.
Serve the rouladen hot with your choice of side dishes such as spaetzle, boiled potatoes, or mashed potatoes - try my buttermilk mashed potatoes or easy, creamy mashed potatoes. I also like to offer some fresh vegetables or a crisp green salad such as my winter apple salad.
How to store and reheat beef rouladen:
- Fridge - Store leftover rouladen in an airtight container in the fridge for up to 3 days.
- Freezer - Place rouladen in a single layer in a freezer-safe baking dish and cover tightly. Place in the freezer and freeze for up to 3 months. Defrost in the fridge before reheating.
- To Reheat - Make sure to have some extra gravy or beef broth handy. Then place the rouladen in a microwave-safe bowl and cover with gravy or broth. Reheat until hot. You can also reheat in the oven by placing the rouladen in an oven-safe dish, covering with gravy or broth, and heating at 375° F until heated through.
Nutrition Information:
Serving: 1 Calories: 619kcal Carbohydrates: 12g Protein: 50g Fat: 41g Saturated Fat: 17g Polyunsaturated Fat: 21g Cholesterol: 173mg Sodium: 1102mg Fiber: 2g Sugar: 3g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.