Beef Rouladen

5 from 5 votes

Beef Rouladen is a traditional German dish of thinly sliced beef that'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!

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: German

Servings:

Author: James Delmage

Ingredients

2 1/2 pounds top round sliced and pounded into (8-10) 1/4-inch thick pieces
salt and pepper to taste
German mustard
4 large Dill pickles sliced lengthwise
1/2 pound bacon cut into 2-3 inch pieces
1 large onion finely diced
2 ribs celery finely diced
2 medium carrots finely diced
3 tablespoons minced flat-leaf Italian parsley for garnish

For the sauce

4 cups low-sodium beef stock can reduce 8 cups of no-sodium boxed beef stock to 4 cups
2 teaspoons low-sodium beef base optional, see notes below
3 tablespoons tomato paste
1 cup dry red wine
1/4 cup all-purpose flour

Instructions

For the rouladen

Filet the top round to a 1/2" thick. Cut the beef into rectangles approximately 3x4 inches. Pound each rectangle to roughly a 1/4" 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 sauce and 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'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't need more than 2-3 teaspoons of cornstarch.

Video

Notes

A rich homemade beef stock is recommended. If you opt to reduce 8 cups of no-sodium beef stock to 4 cups, taste test, and if needed, add 2 teaspoons of low-sodium beef base to increase the beefy flavor of the stock.
Besides top round, bottom round, eye of round, flank steak, or sirloin can be used. They should all be pounded flat to 1/4" thick for easy rolling.
Kitchen twine will hold more securely, but toothpicks work well and are far easier to remove.
Leftovers can be stored in the fridge for up to 3 days. It will taste even better the next day. Just reheat on a stovetop until completely heated through. Freeze for up to 3 months.

Nutrition

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