German Beef Rouladen

Beef Rouladen is a classic, hearty German comfort dish made with thinly sliced beef rolled with savory mixture of bacon, onions, mustard, and pickles, then browned and slow-braised to perfection in an umami-rich gravy.

Course Main Course

Cuisine German

Diet Gluten Free, Low Lactose

Servings servings

Calories 395kcal

Author Renee

Equipment

1 Enameled Cast Iron Skillet or large oven-proof skillet
1 Tongs
1 Wooden Spoon
1 Colander or wire sieve

Ingredients

8 sliced beef top round sliced ⅜-¼ inch thick
¼ cup spicy brown mustard or German mustard
8 slices bacon thin or medium cut; not too thick
2 medium dill pickles julienned
1 medium carrot julienned
½ medium sweet onion thinly sliced lengthwise; root to blossom
1 tablespoon butter
1 tablespoon vegetable oil
1 cup red wine
2 medium leeks chopped
2 cups low sodium beef broth
¼ cup dill pickle juice
1 tablespoon brown sugar
1 tablespoon tomato paste or ketchup
2 tablespoons flour (recommended: Wondra) or cornstarch
1 dash kosher salt to taste
1 teaspoon Freshly ground pepper to taste

Instructions

Preheat oven to 325℉ (165℃)
Lay the beef steaks out on a sheet of clean parchment paper.
Spread each one with a thin layer of mustard and lay a slice of bacon on top. Top with julienned pickles, carrots, and sweet onion, leaving 2-3-inches at one end.
Roll tightly, going from the pickles-n-carrots end toward the empty end, tucking in any loose pieces. When completely rolled, use a toothpick to secure the end.
Repeat with remaining beef steaks. Set aside any unused cut vegetables.
Heat the butter and vegetable oil in a deep, heavy skillet over medium-high heat.
Use tongs to place the prepared beef rolls into the hot oil, turning as needed to brown them well on all sides.
Remove rouladen from skillet and set aside on a plate.
Add the chopped leeks to the skillet, and cook for about 3 minutes, stirring often. Add unused julienned vegetables and stir.
Pour in the red wine all at once. Bring to a boil, and use a wooden spoon to loosen any bits from the bottom of the pan.
Reduce heat to medium and simmer for 2-3 minutes.
Add the beef stock, pickle juice, tomato paste, and brown sugar. Stir to combine.
Settle the browned rouladen into the leek and celery mixture.
Cover with lid or heavy aluminum foil and place in preheated oven.
Bake for 1¼ - 2 hours, until beef is fork tender and the center of the rouladen registers 190-200℉ (~90℃).
Remove rouladen from Dutch oven and transfer to a serving dish.
Strain remaining liquid and vegetables, reserving the liquid. The vegetables can be pureed to return to the gravy, or composted.
Return the reserved liquid to the skillet and bring to a simmer over low heat.
To make gravy with flour or Wondra, simply whisk it into the simmering liquid. Keep whisking until the gravy thickens.
To make gravy with cornstarch, first make a slurry with ¼ cup of cold water or beef broth, and then whisk the slurry into the hot liquid.
Optionally, you can add a dollop of sour cream or a pour of heavy cream for a thicker, richer gravy.
Gently remove the toothpicks or cooking twine. Return the rouladen to the gravy to rewarm before serving.

Notes

To store rouladen, keep in sauce and cover with an airtight lid or use a vacuum sealer to seal it. Refrigerate cooked rouladen for up to 3 days, or freeze for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition