Description
German Rouladen wraps tender beef around pickles and bacon, creating a hearty comfort meal that brings German countryside traditions right to your dinner table. Rolled, seasoned, and braised to perfection, this classic dish delivers rich flavors that connect generations of home cooking.
Ingredients
Scale
Proteins:
- 4 large slices beef (top round or flank steak)
- 4 slices bacon
Vegetables and Seasonings:
- 1 large onion
- 4 dill pickles
- 4 tablespoons German or Dijon mustard
- Salt and pepper
Liquids and Thickeners:
- 2 tablespoons olive oil
- 2 cups beef broth
- ½ cup dry red wine
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Fresh parsley
Instructions
- Grab 4 large beef slices and lay them flat on your cutting board. Gently pound each slice to an even ¼-inch thickness using a meat mallet.
- Spread 1 tablespoon of German mustard across each beef slice, covering the entire surface evenly.
- Layer 1 slice of bacon, a few thin onion strips, and half a dill pickle lengthwise on top of the mustard-covered beef.
- Roll each beef slice tightly, tucking in the sides to create a compact bundle. Secure with 2-3 toothpicks or kitchen twine.
- Heat 2 tablespoons olive oil in a Dutch oven at medium-high heat (375°F). Brown each rouladen roll for 5-6 minutes, turning to create a deep golden crust on all sides.
- Remove rolls and set aside. Add 2 tablespoons butter to the same pot and melt completely.
- Sprinkle 2 tablespoons flour into the melted butter, whisking continuously for 2 minutes to create a smooth roux.
- Slowly pour 2 cups beef broth and ½ cup red wine into the pot, scraping up any browned bits from the bottom. Stir until the mixture thickens.
- Return the beef rolls to the pot. Reduce heat to low (250°F), cover, and simmer for 90 minutes until the meat becomes fork-tender.
- Carefully remove toothpicks or twine. Plate the rouladen and drizzle with the rich gravy. Garnish with fresh chopped parsley before serving.
Notes
- Choose beef that’s thin and wide, like top round or flank steak, which makes rolling easier and ensures tender results.
- Pound meat gently between plastic wrap to prevent tearing and achieve uniform thickness for consistent cooking.
- Toothpicks can burn during cooking, so opt for kitchen twine which handles heat better and releases more smoothly.
- For a gluten-free version, swap wheat flour with cornstarch or rice flour in the gravy, and ensure your broth is certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 365 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 80 mg