Rinderroulade (German Beef Roulade) Recipe – German Special
Rinderroulade is a beloved German dish that showcases the art of slow cooking. Thin slices of beef are generously spread with mustard, layered with crispy bacon, sweet onions, and tangy pickles, then rolled up and browned to perfection. Simmered in a savory broth enriched with red wine and aromatic herbs, these roulades become melt-in-your-mouth tender. Traditionally served with red cabbage and potato dumplings, Rinderroulade is a comforting meal that brings the flavors of Germany to your table.
- Prep Time30 min
- Cook Time2 hr
- Total Time2 hr 30 min
For the Roulades:
- 4 slices of beef top round or flank steak (about 1/4 inch thick)
- 2 tbsp German or Dijon mustard
- 1 onion, finely sliced
- 4 strips of bacon
- 2–3 dill pickles, cut into thin strips
- Salt and pepper, to taste
- Kitchen twine or toothpicks (for securing)
For the Gravy:
- 2 tbsp oil or clarified butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 tbsp tomato paste
- 1 cup red wine (optional)
- 2 cups beef broth
- 1–2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- Cornstarch slurry (optional, for thickening)
Prepare the Roulades:
Lay out beef slices and pound to an even thickness. Season with salt and pepper. Spread mustard over each slice, then layer with onions, bacon, and pickle strips. Roll tightly and secure with kitchen twine or toothpicks.
Brown the Roulades:
In a heavy-bottomed pot or Dutch oven, heat oil and brown the roulades on all sides. Remove and set aside.
Sauté the Vegetables:
In the same pot, sauté chopped onion, carrot, and celery until softened. Stir in tomato paste and cook 2–3 minutes.
Deglaze and Braise:
Pour in red wine (if using), scraping the bottom. Let it reduce slightly. Add beef broth, bay leaves, and thyme. Return roulades to the pot. Bring to a simmer, cover, and cook on low for about 1.5–2 hours, or until tender.
Make the Gravy:
Remove roulades and keep warm. Strain the sauce and return it to the pot. Simmer to reduce or thicken with cornstarch slurry. Season to taste.
Serve:
Remove twine or toothpicks. Serve roulades with the rich gravy, traditionally paired with red cabbage and potato dumplings or mashed potatoes.
Recipe Notes :
Beef Cuts: Opt for top round or flank steak, which are ideal for rolling and become tender when braised.
Stuffing Variations: For added flavor, consider incorporating horseradish or chopped parsley into the filling.
No Wine? If you prefer not to use wine, substitute with additional beef broth and a splash of balsamic vinegar for depth.
Make-Ahead Tip: Rinderroulade can be prepared a day in advance; refrigerate and reheat gently before serving.
Serving Suggestions: Pair with traditional sides like red cabbage and potato dumplings, or opt for creamy mashed potatoes for a comforting meal.
