Beef Rouladen Recipe – German Special
Beef Rouladen is a classic German dish that combines tender beef, savory fillings, and rich flavors in a hearty and satisfying meal. Traditionally made by rolling thin slices of beef around a filling of mustard, onions, pickles, and bacon, these rolls are seared and then slowly braised in a flavorful broth until the meat is melt-in-your-mouth tender. Often served with mashed potatoes or red cabbage, Beef Rouladen is a comforting dish perfect for family dinners or special occasions. Its combination of savory, tangy, and umami flavors makes it a beloved favorite in many homes.
- Prep Time15 min
- Cook Time2 hr
- Total Time2 hr 15 min
Beef Rouladen Recipe Ingredients:
- 4 beef round steaks (about 1/2 inch thick)
- 2 tbsp mustard (yellow or Dijon)
- 4 slices bacon
- 1 medium onion, thinly sliced
- 4 pickle spears (or gherkins), sliced lengthwise
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- 2 cups beef broth (or water with bouillon cubes)
- 1 tbsp flour (optional, for thickening)
- 1 tbsp butter (optional, for finishing sauce)
Prepare the Beef:
Lay the beef steaks flat on a cutting board. Season both sides with salt and pepper. Spread a thin layer of mustard on one side of each steak.
Add the Filling:
On each steak, place a slice of bacon, a few slices of onion, and a pickle spear in the center.
Roll the Steaks:
Carefully roll up each steak tightly, securing the filling inside. Use toothpicks or kitchen twine to hold the rolls together.
Sear the Rouladen:
In a large skillet, heat the vegetable oil over medium-high heat. Brown the rouladen on all sides (about 5-7 minutes), then remove them from the skillet and set aside.
Make the Sauce:
In the same skillet, add the beef broth (or water with bouillon cubes) to deglaze the pan, scraping up any browned bits from the bottom. Return the rouladen to the pan, cover, and let them simmer for about 1.5 hours, or until the meat is tender.
Finish the Sauce (Optional):
Once the rouladen is cooked, remove them from the pan. To thicken the sauce, whisk in flour (if using) and cook for a few minutes. Stir in butter for a richer sauce, if desired.
Serve:
Remove the toothpicks or twine from the rouladen, and serve hot with the sauce poured over the top.
Recipe Notes:
For a deeper flavor, marinate the beef for a few hours with mustard, salt, and pepper before rolling.
If you don’t have beef broth, water with a bouillon cube or stock can be used as a substitute.
Serve with mashed potatoes, boiled potatoes, or red cabbage for a traditional German meal.
