German Beef Rouladen
Thin slices of beef rolled around a savory filling of mustard, bacon, onions, and pickles then slowly braised in a deeply flavored red wine gravy. This quintessential German Sunday roast is a labor of love that rewards patience with extraordinarily tender and flavorful results.
Tender braised beef rolls filled with mustard, bacon, and pickles in rich red wine gravy.
Nutrition per serving
Ingredients
Main
Filling
Braising Liquid
Instructions
Prepare and Fill the Rouladen
Lay the beef slices flat on a work surface and season with salt and pepper. Spread each slice generously with mustard, then lay a slice of bacon across the width of the beef. Scatter diced onions over the bacon and place a halved pickle at the near edge. Roll the beef firmly around the filling away from you and secure tightly with kitchen twine or toothpicks.
Sear the Rolls
Heat oil in a large Dutch oven over high heat until smoking. Sear the rouladen rolls on all sides for about 8 minutes in total until deeply browned all over. Do not skip this step as the deep sear creates the foundation of the rich braising sauce. Remove the rolls and set aside.
Build the Braising Sauce
In the same pot add any remaining diced onion and cook for 3 minutes until softened. Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Add 1 cup of beef stock, a bay leaf, and a tablespoon of tomato paste. Return the rouladen to the pot, cover, and braise over very low heat for 90 minutes.
Finish the Gravy and Serve
Remove the rouladen and carefully cut away the twine or remove the toothpicks. Strain the braising liquid into a saucepan and simmer over medium heat for 5 to 10 minutes until it reduces into a glossy sauce. Whisk in a tablespoon of cold butter to enrich the sauce, then pour over the rouladen and serve with spaetzle or mashed potatoes.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.