Instructions
Step 1: Prepare the Beef
Lay beef slices on a clean surface and gently pound to even thickness if needed. Season with salt and pepper. Spread 1 tablespoon mustard on each.
Step 2: Assemble the Rouladen
Place sliced onion, chopped bacon, and a pickle spear on each beef slice. Roll tightly and secure with kitchen twine or toothpicks.
Step 3: Sear the Rouladen
In a large skillet or Dutch oven, heat butter and olive oil over medium-high heat. Sear rouladen on all sides until browned (8-10 minutes). Remove and set aside.
Step 4: Make the Sauce
In the same skillet, add remaining onion and cook until softened (5 minutes). Stir in tomato paste (1-2 minutes). Add red wine (if using) and beef broth, scraping up browned bits. Add the bay leaf.
Step 5: Simmer
Return rouladen to the skillet, ensuring they’re mostly submerged. Reduce heat to low, cover, and simmer for 60-90 minutes, or until tender.
Step 6: Thicken the Sauce
Remove rouladen and discard bay leaf. To thicken, mix cornstarch with a little water and stir into the skillet. Simmer until thickened.
Step 7: Serve
Remove twine/toothpicks from rouladen and serve with the gravy.
Cook Notes
- Meat: Top round or flank steak works best, but bottom round is also fine.
- Liquid: Red wine adds depth, but extra beef broth can be substituted.
- Mustard: German mustard is recommended, but Dijon works well.
Variations
Mushroom Rouladen
Add sliced mushrooms to the sauce. Sauté them before adding liquid for a richer sauce.
Spicy Rouladen
Add spicy mustard or hot pepper flakes to the filling.
Bacon-Wrapped Rouladen
Wrap bacon around the rolls for a crispy exterior.
Serving Suggestions
- German potato dumplings (Kartoffelklöße)
- Creamy mashed potatoes
- Braised red cabbage (Rotkohl)
Frequently Asked Questions
Can I Make This Ahead?
Yes! Prepare rouladen up to searing, then refrigerate for up to 24 hours. The sauce can also be made ahead.
How to Store Leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Can I Freeze it?
Yes, freeze cooked rouladen for up to 3 months. Thaw overnight and reheat.
Enjoy your delicious German Beef Rouladen! Let us know how it turns out!