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German Rouladen Recipe

German rouladen recipe
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One of the tastiest German recipes, beef rouladen are richly flavored, meaty and just oozing with incredible flavors. If you like beef and you want something hearty, there’s no way you will regret making this fantastic and authentic German beef recipe.

Ingredients

Scale
  • 8 slices top round beef (see notes)
  • 8 slices bacon
  • 4 lengthwise sliced German pickles (gherkins)
  • 1/3 cup (80 ml) German mustard
  • 1 chopped yellow onion
  • Salt and black pepper, to taste

For the Gravy:

  • 1 tablespoon canola, olive or vegetable oil
  • 1 tablespoon butter
  • 1 minced garlic clove
  • 1 chopped yellow onion
  • 1 chopped carrot
  • 1 chopped small leek
  • 1 cup (250ml) dry red wine
  • 1 chopped celery stalk
  • 1 tablespoon tomato concentrate
  • 2 cups (500ml) strong beef broth
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1 teaspoon white sugar
  • 1/4 teaspoon black pepper
  • 4 tablespoons cold butter
  • Flour or cornstarch dissolved in a splash of cold water, for thickening

Instructions

  1. Lay out the beef and spread 2 teaspoons of mustard over each one and then add salt and pepper.
  2. Add bacon, pickles and chopped onions, then roll them up and secure with twine or toothpicks.
  3. Melt the butter with the oil in a skillet and brown the beef rouladen all over.
  4. Set the rouladen to one side.
  5. Add the onions to the skillet (leave the browned bits in there too – that makes the gravy richer!) and cook for 5 minutes.
  6. Add the garlic and cook for a minute, and then add the carrots, celery and leek, and cook for 5 minutes more.
  7. Add the wine, bring the mixture to a boil and cook for a minute.
  8. Turn the heat down and simmer for 3 minutes.
  9. Stir in the broth, tomato concentrate, sugar, bay leaf, salt, and pepper.
  10. Put the beef rouladen back in the skillet and cook uncovered on the stovetop until fork tender (about 1 1/2 hours) or else in the oven at 325 degrees F (160 degrees C).
  11. Once the beef is tender, remove it from the pot and set to one side, and then pour the contents of the skillet through a colander to remove the solids.
  12. Put the liquid back into the skillet (see notes about the veggies).
  13. Thicken the mixture with your flour or cornstarch slurry, simmering gently until thickened to your liking.
  14. Whisk in the cold butter until it melts into the gravy.
  15. Add mustard, salt and black pepper to taste.
  16. Remove and discard the twine or toothpicks from the beef rouladen and warm them back up in the gravy, then serve hot with your preferred side dishes.

Notes

  • The beef should be about 6 x 4 inches (15 x 10 cm) in size and about 1/4 inch (3/4 cm) thick. If they’re thicker you can pound them yourself or have the butcher do it.
  • If you want to cook the beef rouladen in the oven, not on the stovetop, either use an oven-proof skillet for both, or else transfer the rouladen into an oven-proof dish first.
  • Either serve the strained vegetables on the side or puree them into a soup, so as not to waste them.
  • You can add a splash of cream to the gravy if you want it a bit creamy.

Keywords: beef rouladen, rouladen recipe, German recipe, rolled beef, stuffed beef

Find it online: https://victoriahaneveer.com/german-rouladen/