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Classic Beef Rouladen
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Prep Time:
25 minutes
Cook Time:
120 minutes
Total Time:
145 minutes
German classic comforting winter dish recipe.
Ingredients:
  • For the rouladen
  • 6 thin slices beef round or thin flank steak (a total of about 1 1/2 pounds)
  • 3 medium dill pickles
  • 6 slices bacon
  • 1 small white onion, thinly sliced
  • 3 tablespoons German mustard, such as Löwensenf (a good substitute is Dijon mustard)
  • kosher salt
  • freshly ground black pepper
  • For the gravy
  • 2 tablespoons vegetable oil or clarified butter
  • 1 white onion, thinly sliced
  • 2 carrots, peeled and roughly chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon flour
  • 1 1/2 cups red wine
  • 1 1/2 cups beef stock
  • 1 tablespoon unsalted butter
  • 1 tablespoon pickle brine (optional)
Instructions:
  • Prepare the rouladen: Cut the dill pickles into spears. Place one beef slice on a cutting board and season with salt, pepper, and mustard. Add bacon, pickles, and onions. Fold the sides in and roll up tightly. Secure with toothpicks or twine. Repeat for remaining rouladen and season the outsides with salt and pepper.
  • To sear the rouladen, heat vegetable oil in a Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the rouladen on all sides until dark brown, approximately 5 minutes per side. Transfer to a separate plate and reduce heat to medium.
  • For the pan sauce, cook onions and carrots until softened, about 5 minutes. Stir in tomato paste and cook until darkened and sticking, roughly 3 minutes. Sprinkle in flour, cook briefly. Pour in red wine, scrape up browned bits. Add beef stock, bring to a simmer.
  • Simmer the sauce in the pot and return the rouladen, making sure they are nestled into the flavorful sauce. Cover, reduce heat to low, and braise for a minimum of 1 hour. Check tenderness by inserting a sharp knife into one, lifting gently - it should effortlessly slide off the knife. Continue covered braising until desired tenderness is achieved.
  • Thicken the sauce: After the rouladen are tender, transfer them to a serving platter and remove toothpicks or twine. Simmer the pan sauce over medium-high heat until it thickens, about 10 minutes. Take it off the heat and stir in butter and a splash of pickle brine, if desired. Season with salt and pepper to taste.
  • Drizzle the rich gravy over the tender rouladen before plating, and enjoy with your favorite accompaniments. Bon appétit! Did you love the dish? Share your feedback and rating with us!

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