Description
This Beef Rouladen recipe is a classic German dish that features tender beef rolls filled with savory bacon, tangy mustard, and crisp vegetables, all simmered in a rich gravy. It’s a comforting and flavorful meal that’s perfect for a special occasion or a cozy Sunday dinner.
Ingredients
Units
Scale
For the Beef Rouladen:
- 3 pounds beef rouladen (thinly sliced beef, about 4×4 inches each)
- 3 ounces Keen’s hot mustard (or your preferred mustard)
- 2 medium onions, finely chopped or shredded
- 3 medium carrots, peeled and cut into 1/4-inch sticks
- 6 dill pickles, cut into 1/4-inch sticks
- 2 pounds thin-cut bacon, slices cut in half
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 3 tablespoons vegetable oil
For the Gravy:
- 4 cups water (or more, as needed)
- 3/4 cup dry red wine (such as Cabernet Sauvignon or Malbec)
- 1 cup all-purpose flour
Instructions
- Prepare Beef: If the beef slices are large, cut them in half to be about 4×4 inches.
- Assemble Rouladen: Lay beef slices on a cutting board. Spread each with mustard, then top with onions, a piece of bacon, salt, pepper, a carrot stick, and a pickle stick. Roll up tightly and secure with a toothpick. Repeat with remaining ingredients.
- Sear Rouladen: Heat vegetable oil in a skillet over medium-high heat. Sear the rouladen in batches until browned on all sides. Transfer seared rouladen to a large Dutch oven or oven-safe pot.
- Make Gravy: In a bowl, whisk together flour and 3-4 cups of water to create a slurry. Pour about 1 cup of the slurry into the skillet with the drippings and whisk until thickened. Add ¼ cup of red wine and cook for a few minutes more. Pour this gravy over the rouladen in the Dutch oven. Repeat with remaining slurry and wine until all rouladen are covered with gravy.
- Bake: Preheat oven to 350°F (175°C). Cover the Dutch oven and bake for 2 ½ – 3 hours, or until the beef is very tender.
- Serve: Let the rouladen cool slightly before serving with spaetzle, German red cabbage, mashed potatoes, or your favorite side dish.
Notes
- Yield: This recipe makes about 30 rouladen, enough for 10 servings.
- Bacon: Use thin-cut bacon for even cooking.
- Toothpicks: Remember to remove toothpicks before serving.
- Wine: Experiment with different red wines for the gravy.
- Dutch Oven: Any oven-safe pot with a lid can be used.
- Gravy: Adjust the gravy thickness with flour or water.
- Storage: Refrigerate leftovers for 3-4 days or freeze for longer storage. Reheat gently on the stovetop or in the oven.
Nutrition
- Serving Size: 3 rouladen with gravy
- Calories: 600kcal
- Sugar: 10g
- Sodium: 1000mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
