beef rouladen

German Beef Rouladen is a beef eye of round steak pounded thin, stuffed, and rolled with bacon, carrots, celery, and dill pickles!

TRADITIONAL GERMAN BEEF ROULADEN

beef eye of round steaks (pounded to 1/4" thickness)

salt (divided)

black pepper (divided)

garlic powder

bacon

carrots (diced small (set aside ½ cup for the sauce))

celery (diced small (set aside ¼ cup for the sauce))

onion

dill pickles

dill weed

cooking twine

tomato paste

beef broth (I used low-sodium)

Merlot wine

cornstarch

water

dill

Place each round steak between 2 pieces of plastic wrap and use a meat mallet to pound the round steaks to ¼&quot; thickness.

Season the steaks with 1 teaspoon salt, ½ teaspoon black pepper, and garlic powder. Set aside while preparing the filling.

In a large oven-proof skillet over medium/high heat, cook the bacon until almost crisp.

Drain off some of the fat, reduce the heat to medium, and then add the carrots, celery, and onion to the pan and cook until the vegetables are almost tender (about 5 minutes).

Stir in the pickles, dill weed. and season with the remaining ½ teaspoon salt and ½ teaspoon pepper.

Remove the filling to a bowl and allow it to cool slightly. Set the skillet aside for later.

Preheat oven to 325 degrees.

Heat the skillet to medium/high and brown the beef rolls well on all sides.

Remove the browned beef rolls to a plate while you make the sauce.

Reduce the skillet heat to low, and stir in the Merlot wine to deglaze the pan by scraping up all the browned bits that have stuck to the bottom.

Stir in the tomato paste and cook for 2 minutes.

Carefully pour in the beef broth and any remaining carrot, onion, and bacon filling you may have leftover, along with the reserved ½ cup of diced carrots, and ¼ cup of diced celery.

Nestle the browned beef rouladen back into the pan. Cover the oven-proof skillet and cook in a preheated oven for 2 hours.

Once fully cooked, remove the beef rouladen to a plate and cover to keep warm.

Stir the cornstarch into 1 cup of water (making a slurry) and pour into the sauce in the skillet.

Cook the sauce over medium heat until it thickens.

Serve the beef rouladen over noodles or spaetzle and spoon the thickened sauce over top.

Garnish with additional dill if desired.

This classic German dinner is made of steak stuffed with pickles, bacon, mustard, and onions and then served in a delightful gravy. Make this classic German comfort food to really experience German cuisine.

Beef Rouladen

beef

tbsp dijon mustard

baby dill pickles (sliced thinly)

tbsp Butter (divided)

carrots (chopped)

celery

Green onions (chopped)

garlic

Red wine

Beef broth

Sugar

Bay leaves

tbsp Tomato paste

Salt

Pepper

tbsp Flour

Put each piece of top round in a gallon sized plastic bag and seal the bag. Pound the meat through the plastic with a meat tenderizer until about ¼” thick. Each piece of meat should be about 3”x7”, so you can cut the pieces accordingly to get as close to this measurement as possible.

Lay each of the pieces of top round on a cutting board and spread the top with dijon mustard.

Lay one piece of bacon on top of the mustard on each piece. If you can fit 2 pieces of bacon side by side on the beef, feel free to use two pieces.

Lay the pickles horizontally down the length of the beef cut. Then sprinkle about ¼ cup of the chopped onions over all of the rouladen.

Use your hands to roll the beef up from top to bottom, using as many toothpicks as necessary to secure the beef/toppings in place.

In a dutch oven, heat 2 tbsp of butter over medium heat. Add the rolled rouladen into the dutch oven and cook until the bottom browns. Then flip, cooking each side until the entire outside of the rouladen brown.

Remove the rouladen to a separate plate and set aside.

Preheat the oven to 325 degrees Fahrenheit.

Add another 2 tbsp of butter into the pot until it melts. Then add the rest of the chopped onions, carrots, celery, and green onions into the dutch oven.

Saute for about 5 minutes, until the vegetables start to soften. Then, add the chopped garlic.

Saute for another 3-4 minutes. Then, add the red wine into the pot, letting the mixture come to a simmer. Once the wine has simmered for about 4 minutes, add the beef broth, sugar, bay leaves, tomato paste, salt and pepper to taste. Stir to combine.

Add the reserved rouladen back into the dutch oven, put the lid on, and cook in the oven for about an hour and a half, or until the meat is tender.

When the meat is tender, remove the dutch oven from the oven. Then, use tongs to remove the rouladen from the pot. Place them on a separate plate and set aside. Remove the toothpicks from the meat.

Strain the vegetables out of the liquid. Return the liquid back to the pot. Put the dutch oven back on the stove on medium heat, and bring the remaining liquid in the pot to a simmer.

In a small bowl, mix together the flour and water until completely smooth. Pour this mixture into the liquid in the bottom of the dutch oven. Allow it to cook over medium heat until the gravy begins to thicken.

Once the gravy is thick, place the reserved rouladen back into the gravy. Serve and enjoy!

Delicious Rouladen is rolls of tender, braised beef wrapped around bacon and match-sticked carrots, onions and pickles, smothered in delicious gravy.

Rouladen

bacon (, optional)

onion (very thinly sliced)

carrots (very thinly sliced, julienne)

dill pickles (thinly sliced,)

German mustard* (or dijon)

Salt and Pepper

toothpicks

butter

water or beef broth

Cut the onion, carrot and pickle in match-stick style pieces.

Lay out the thin slices of meat and each spread generously with mustard and sprinkle with salt and pepper.

Place bacon on top (if using) and then pickle, carrot and onion along the meat. Roll up tightly and secure with toothpicks.

Heat a large dutch oven or pot over medium-high heat. Add butter or oil. Add cook, turning occasionally, until browned on all sides.

Add 1 cup water or beef broth to the pot and scape up any browned bits from the pan. Cover pot and simmer on low for 2 hours.

Remove Rouladen to a plate and bring juices in the pot to a boil. Thicken with cornstarch dissolved in 1 Tablespoon of water. Taste gravy and add additional salt, pepper, or beef bouillon granules, if desired.

Remove toothpicks from the Rouladen and serve with gravy spooned on top.

https://content.jwplatform.com/videos/YqSuGM2h.mp4

Delicious Beef Rouladen is rolls of tender, braised beef wrapped around bacon and match-sticked carrots, onions and pickles, smothered in delicious gravy.

German Rouladen

Rouladen is a classic German dish. Made from thinly cut and pounded beef filled with onion, pickles, bacon, and mustard, this filling meat dish includes a thick gravy that serves well with bread or potato dumplings, spaetzle, or potatoes.

Dijon mustard

baby dill pickles

salt

pepper

carrot

leek

red wine

sugar

beef broth

salt and pepper

Peel the onion, then chop it into small cubes. Also, cut the baby dill pickles into small cubes.

Peel the carrot and cut it into slices. Wash the celery and leek (make sure to wash it well - leek can be quite dirty), then cut those into slices/rings as well. Set the vegetables aside for now.

Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.

Remove the cling film. Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade). Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges - you'll need this space for rolling/tucking the beef.

Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks (we like using a whole toothpick in the middle and a half toothpick for each end) or cooking twine (you can tie the beef roll as you would ribbon in four directions on a present). Set the roulade aside on a plate and repeat the steps with the other pieces of meat.

Preheat your oven to 310 degrees Fahrenheit.

Once you have rolled all the pieces of meat, heat oil in a pan/pot with high sides. Alternatively, you can also use a Dutch oven or similar that you can put in the oven. Add the rouladen and sear the meat on high heat on all sides (so make sure to rotate them!). Once all the sides are browned, remove the meat from the pan.

Turn down the heat to medium and add the vegetables to the pan. Sauté them for around 5 minutes, then add the tomato paste and the sugar. Give everything a stir.

Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.

Add the beef broth to the pan/pot and bring everything to a simmer. Then pour the contents of the pan into a roasting pan for the oven or leave them in the pan/pot if it is oven safe.

Place the meat on top of the evenly spread out sauce and vegetables and put the roasting pan with the lid off into the oven. After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven. Bake them for another 30 minutes, flip them again, and put the lid on at the 1-hour mark. This way, they get a nice dark color. If you don't want them to be that dark, place them into the oven with the lid on from the beginning - but still flip them every 30 minutes.

Test if the meat is tender after 90 minutes. If it is, remove the pan from the oven. If not, put it back in to continue cooking the beef.

Once the meat is tender, remove the rouladen from the roasting pan and set them aside.

Pour the sauce through a sifter to capture the cooked vegetables.

To thicken the sauce, you have two options. Either blend approximately 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove in a pot. Add salt and pepper to taste. Alternatively - if you don't want to use any vegetables to thicken the sauce - thicken the sauce with approximately 1-2 tablespoons of cornstarch dissolved in a little bit of cold water and discard the cooked vegetables or eat them on the side.

Serve the meat and gravy with potato dumplings, bread dumplings, spaetzle noodles, or potatoes. German red cabbage and a green side salad are also popular additions.

Beef Rouladen is a traditional German dish of thinly sliced beef that&#39;s rolled with a delicious filling of bacon, mustard, pickles, and vegetables, then braised in a rich brown gravy until tender. Perfect for special occasions, including Oktoberfest celebrations!

salt and pepper (to taste)

German mustard

Dill pickles (sliced lengthwise)

onion (finely diced)

celery (finely diced)

carrots (finely diced)

Italian parsley (for garnish)

low-sodium beef stock

low-sodium beef base (optional, see notes below)

dry red wine

all-purpose flour

Filet the top round to a 1/2&quot; thick. Cut the beef into rectangles approximately 3x4 inches.  Pound each rectangle to roughly a 1/4&quot; thick which will make them substantially larger.  You should have 8-12 pieces.  Note: Your butcher might be able to slice the beef for you.

In a large oven safe pan or Dutch oven over medium heat, saute the bacon about halfway then remove the pieces to a paper-towel lined plate.  Remove a few tablespoons of the bacon fat and save for later.

Add the onion, carrot, and celery and saute until soft (about 10 minutes).  Remove the pan from the heat.  Place the vegetables in a bowl and set aside.

Arrange the pounded meat on a cutting board and season the with salt and pepper.  Spread a thin layer of mustard onto each piece.  Evenly divide and spread the filling onto each piece, making sure to add an equal amount of bacon.  Place a pickle slice onto each piece.

Roll each piece tightly and secure them with toothpicks or kitchen twine. 

Heat a large pot or pan to medium heat with the saved bacon fat.  Sear the pieces on all sides, working in batches if required to not overcrowd the pan.  Set the seared rolls aside and prepare the sauce.

For the rouladen

Preheat oven to 325f and set the rack to the middle level.

Heat the same pan/pot to medium heat and add a few tablespoons of olive oil or lard then the tomato paste.  Saute for a few minutes, adding a splash of water if it starts to burn.  Add the flour and cook for a minute or until no white specks appear.

Add the wine and and beef stock and turn the heat to high. With a wooden spoon while scrape the bottom of the pan to remove any brown bits.

Once simmering, add the beef rolls to the pot and cover with a tight fitting lid or foil.  Place in the oven.  Note: you can simmer over very low heat on the stovetop if you like.

Cook for 60 to 90 minutes, or until fork tender.

Once tender, remove the rouladen from the sauce and remove the toothpicks.  Taste the sauce and season with salt and pepper. Serve with spaetzle or mashed potatoes.  Enjoy!  Note: if the sauce isn&#39;t thick enough, remove the rouladen to a platter and place the pan on a burner over medium-high heat.  Whisk in a cornstarch slurry and thicken to your liking.  You shouldn&#39;t need more than 2-3 teaspoons of cornstarch.

For the sauce and rouladen

This is a really tasty version of German Rouladen.

German rouladen features beef wrapped stuffed with bacon, pickles, and mustard, cooked in a gravy. It is hearty and delicious. This is a special occasion dinner  or Sunday supper that you should treat yourself to.

Tablespoons German mustard (or Dijon)

dill pickles cut into strips (or several sandwich sliced pickles)

Tablespoons oil

bay leaf

Tablespoon all-purpose flour

sour cream

Lay a steak on a cutting board. Spread a thin layer of mustard over the top of the meat.

Arrange a slice of bacon and a pickle strip or two over the mustard.

Roll the stead around the bacon and pickle, secure with a toothpick or two or some kitchen twine.

Continue until all of the steaks are stuffed.

Season the outsides with salt and pepper.

Heat the oil in a large skillet over medium heat.

Cook the meat rolls uncovered until browned on all sides. Add the onion and saute until translucent.

Add the beef broth and bay leaf. Cover and reduce heat to a simmer. Continue to cook for about 1 ½ hours or until beef is tender.

Remove the rouladen from the pot. Stir together the flour and sour cream. Whisk the sour cream mixture into the beef broth that remains in the pan.

Simmer for a few minutes or until the gravy thickens. Taste and adjust the seasoning to your liking.

Return the rouladen to the pan. Cook for a minute or two to make sure they are heated through.

Serve with mashed potatoes, egg noodles, or spaetzle.

Thank  you Carlee for posting this recipe.  When I was young, my mother would make this and I remember it being so good.  Unfortunately through time I forgot all about this dish until today.  I can hardly wait to make it, and inhale it :-)  Thank you again so much!!!!!!!!!!!!

Oh my word, this does look so sooooooooo good

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Rouladen

Beef Rouladen

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Top 6 beef rouladen recipes from across the web

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TRADITIONAL GERMAN BEEF ROULADEN

Beef Rouladen

Rouladen

Rouladen

Beef Rouladen

German Rouladen

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