German Beef Rouladen with Homemade Spaetzle
ID: 6676e260...
A classic German recipe featuring thinly sliced beef rolled up with mustard, bacon, pickles, and onions, then braised to perfect tenderness in a rich, flavorful red wine gravy. Served alongside pan-fried, fresh homemade spaetzle for an authentic, comforting Sunday feast.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prep the filling ingredients and pound out the beef top round slices to 1/4-inch thickness. → Season the beef, spread with mustard, fill with bacon, onions, and pickles, then roll tightly and tie with butcher's twine. → Sear the rouladens in a hot pot, remove, sauté the diced vegetables with tomato paste, deglaze with red wine, add stock, return the beef, and braise in the oven at 325°F for 2 hours. → Whip up the spaetzle batter in a mixer, press into boiling salted water, cook until floating, shock in ice water, drain, and pan-fry in butter. → Strain and reduce the braising liquid, whisk in butter and jelly to finish the gravy, then slice and serve the rouladens with the hot spaetzle.
Cooking Steps
Brief Cooking Order
Prep the filling ingredients and pound out the beef top round slices to 1/4-inch thickness. → Season the beef, spread with mustard, fill with bacon, onions, and pickles, then roll tightly and tie with butcher's twine. → Sear the rouladens in a hot pot, remove, sauté the diced vegetables with tomato paste, deglaze with red wine, add stock, return the beef, and braise in the oven at 325°F for 2 hours. → Whip up the spaetzle batter in a mixer, press into boiling salted water, cook until floating, shock in ice water, drain, and pan-fry in butter. → Strain and reduce the braising liquid, whisk in butter and jelly to finish the gravy, then slice and serve the rouladens with the hot spaetzle.
Introduction
A classic German recipe featuring thinly sliced beef rolled up with mustard, bacon, pickles, and onions, then braised to perfect tenderness in a rich, flavorful red wine gravy. Served alongside pan-fried, fresh homemade spaetzle for an authentic, comforting Sunday feast.
Step 1
Prepare the filling by peeling and thinly slicing (julienning) half of a yellow onion, then slicing the ends off 5 small-medium pickles and julienning them.
Step 2
Cut the 2-pound beef top round in half. Thinly slice the beef into 8 total slices, lay each slice flat on plastic wrap, cover with more plastic wrap, and pound with a mallet until doubled in size (about 1/4-inch thick).
Step 3
Season one side of the pounded beef with salt and pepper. Spread about 1 tablespoon of ground mustard, lay 2 half-slices of bacon on top, then add some sliced onion and julienned pickles.
Step 4
Fold the sides of the beef over the fillings, then tightly roll it from back to front. Secure the rolled beef by tying it around the center with butcher's twine, using a double knot, and trim any excess string.
Step 5
Large dice 1 yellow onion, 2 celery stalks, and 2 peeled carrots. Slice 2 leeks in half, quarter them, and thinly slice.
Ingredients List
Important Notes
Be sure to wash your hands and cutting board after slicing and pounding the raw beef before prep work begins on the sauce vegetables.
If you prefer to avoid alcohol, you can skip the red wine deglazing step without affecting the structural outcome of the gravy.
Do not leave the cooked spaetzle in the ice water for too long, or they will become waterlogged and soggy.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...