German Beef Rouladen
ID: 86fc8858...
Beef Rouladen is a classic German dish consisting of bacon, onions, mustard, and pickles wrapped in thinly sliced beef, then braised in a rich red wine and beef stock gravy until melt-in-your-mouth tender. It's the perfect comforting meal for Oktoberfest or any cold weather gathering.
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🍳 Cooking Flow
Pound the beef slices thin, season with salt and pepper, and spread with German mustard. → Stuff each beef slice with sautéed vegetables, bacon, and a pickle spear, then roll up tightly and secure with toothpicks. → Sear the beef rolls in bacon fat until browned on all sides, then remove. → Make the gravy base with tomato paste, flour, red wine, and stock, then return the beef rolls and braise at 325°F for 90 minutes. → Thicken the gravy with a cornstarch slurry, remove the toothpicks, and serve with the hot gravy.
Cooking Steps
Brief Cooking Order
Pound the beef slices thin, season with salt and pepper, and spread with German mustard. → Stuff each beef slice with sautéed vegetables, bacon, and a pickle spear, then roll up tightly and secure with toothpicks. → Sear the beef rolls in bacon fat until browned on all sides, then remove. → Make the gravy base with tomato paste, flour, red wine, and stock, then return the beef rolls and braise at 325°F for 90 minutes. → Thicken the gravy with a cornstarch slurry, remove the toothpicks, and serve with the hot gravy.
Introduction
Beef Rouladen is a classic German dish consisting of bacon, onions, mustard, and pickles wrapped in thinly sliced beef, then braised in a rich red wine and beef stock gravy until melt-in-your-mouth tender. It's the perfect comforting meal for Oktoberfest or any cold weather gathering.
Step 1
Pour 8 cups of no-sodium beef stock into a pot and bring it to a boil. Boil until reduced by half to 4 cups to concentrate the beef flavor.
Step 2
Thinly slice the top round beef and pound the slices with a meat mallet to about 1/4-inch thickness. Trim any long or irregular edges.
Step 3
Cook the bacon pieces in a large skillet over medium heat until they are about halfway cooked. Remove the bacon and set aside, keeping the rendered fat in the pan.
Step 4
Sauté the finely diced onion, carrots, and celery in the rendered bacon fat with a small pinch of salt until softened (about 10 minutes). Transfer the vegetables to a bowl and set aside.
Step 5
Whisk 1 to 2 teaspoons of beef base into the reduced beef stock for extra depth of flavor.
Ingredients List
Important Notes
Reducing no-sodium boxed stock by half concentrates the flavor without making the final gravy too salty.
Pounding the beef to a consistent 1/4-inch thickness ensures even cooking and prevents the rolls from being too tough.
Using toothpicks is much easier than tying the rolls with kitchen twine and simplifies removal before serving.
Like most braised dishes, Rouladen tastes even better the next day after the flavors have fully melded in the refrigerator.
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