Description
Classic German Beef Rouladen featuring tender beef slices rolled with mustard, bacon, onions, and pickles, slowly braised to perfection and served with a rich homemade gravy.
Ingredients
Scale
Beef Rolls
- 2 pounds beef slices, cut to ¼ inch thickness
- 8 slices bacon
- 4–5 whole pickles, thinly sliced
- ⅔ cup yellow or whole grain mustard
- 1 whole onion, half sliced, half diced
For the Gravy
- 3 tablespoons butter or clarified butter
- 2–3 stalks celery, chopped (about 1 to 1½ cups)
- 2–3 medium carrots, chopped (about 1 to 1½ cups)
- 1 whole bay leaf
- 2 cups dry red wine
- 1 cup beef broth
- ¼ cup pickle juice
- 2 tablespoons tomato paste
- 2 tablespoons cornstarch
Instructions
- Prepare the Beef Rolls: Cover the beef slices with cling film and gently pound them with the flat side of a meat tenderizer to even out thickness. Spread mustard evenly over each beef slice, then layer bacon slices, sliced onions, and pickles on top. Fold the sides of the beef slices if possible and carefully roll them up. Secure each roll with toothpicks or butcher’s twine to keep the filling inside during cooking.
- Brown the Rouladen: Heat vegetable oil or clarified butter in a large skillet over medium-high heat. Place the beef rouladen rolls in the skillet and brown each side thoroughly, which will enhance the flavor and seal in juices. Once browned, remove the rouladen from the skillet and set aside.
- Sauté Vegetables & Prepare Braising Liquid: In the same skillet, add the diced onion, chopped celery, and carrots. Sauté over medium-high heat for 2 to 3 minutes until softened. Stir in the tomato paste and cook briefly to develop flavor. Pour in the red wine, beef broth, and pickle juice, then add the bay leaf. Bring the mixture to a quick boil to combine the flavors.
- Braise the Rouladen: Reduce the heat to low to maintain a gentle simmer, then return the browned rouladen to the skillet. If you have any leftover pickle slices, add them as well for extra flavor. Cover and let the rolls braise on low heat for 1 hour and 30 minutes, until the beef is tender and infused with the braising liquid.
- Strain and Make the Gravy: Remove the rouladen from the pan and set aside, keeping them warm. Pour the sauce through a sieve to remove the cooked vegetables and bay leaf, returning the smooth liquid back to the pan.
- Thicken the Gravy: Return the strained sauce to the stove and gently bring it to a simmer. Mix the cornstarch with a small amount of cold water to create a slurry, then stir it into the simmering sauce to thicken. Season the gravy with salt and pepper to taste. Add the rouladen back into the skillet to rewarm them in the gravy before serving.
Notes
- Ask your butcher to slice the beef to ¼ inch thickness for optimal rolling and cooking.
- Using clarified butter for browning adds richer flavor compared to regular vegetable oil.
- Pickle juice enhances the tangy complexity of the braising liquid and gravy.
- Secure the rouladen tightly to prevent filling from spilling during cooking.
- Leftover pickle slices can be added to the braising liquid for added texture and flavor.
- Serve with traditional German sides like red cabbage and potato dumplings for an authentic meal.