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Beef RouladenGerman Beef Rouladen is a delicious and hearty dish made with thinly sliced beef that’s rolled around a tasty combination of bacon, mustard, pickles, and carrots and braised in a rich brown gravy until tender.

Beef Rouladen
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German Beef Rouladen

German Beef Rouladen is a delicious and hearty dish made with thinly sliced beef that’s rolled around a tasty combination of bacon, mustard, pickles, and braised in a rich brown gravy until tender. Comfort food!

Ingredients

  • 2 1/2lb. Top round sliced and pounded into (8-10) 1/4-inch thick pieces
  • Dijon or German mustard
  • 4 large Dill pickles sliced lengthwise
  • 8-10 bacon slices
  • 1 onion thinly sliced
  • 2 medium carrots cut into match sticks

Sauce

  • 4 cups beef stock
  • 3 Tablespoons tomato paste
  • 1/4 cup flour
  • 1 cup red wine
  • 2 tablespoons cornstarch, if needed

Instructions

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

  2. Filet the top round or flank steak to a 1/2" thick. Cut the beef into rectangles approximately 3×4 inches. Pound each rectangle to roughly a 1/4" thick which will make them substantially larger. You should have 8-12 pieces.  Note: Ask your butcher and they might do this for you-mine does.

  3. In a large oven safe pan with a lid 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.

  4. While bacon is cooking slice the onions, carrots and pickles. Set aside.

  5. Arrange the pounded meat on a cutting board and season the with salt and pepper.  Spread a thin layer of mustard onto each piece. Place one piece of bacon on top of mustard. Evenly divide the carrots, onions and pickle onto each piece.

  6. Roll each piece tightly and secure them with toothpicks.

  7. In the same pot/pan you used to cook the bacon heat up to medium.  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.

  8. Once all the pieces are seared and removed to a pan add few tablespoons of olive oil and 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.

  9. 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.

  10. Once simmering, add the beef rolls to the pot and cover with a tight fitting lid. Place in the oven.  

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

  12. 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.   Note: if the sauce isn'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 (2 teaspoons corn starch mixed with 1/2 cup water) and thicken to your liking.