Beef Rouladen
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4
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Calories
827 kcal
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Course
Main Course
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Cuisine
German
Beef Rouladen
Description
This Beef Rouladen recipe starts with thinly pounded top round slices seasoned with salt, pepper, and a spread of German mustard. Each piece is topped with strips of bacon and crisp dill pickles along with sautéed diced onion, celery, and carrot, then rolled tight and secured with toothpicks or kitchen twine. The rouladen are browned in a pan before slowly braising in a sauce made from beef stock, red wine, tomato paste, and flour to thicken.
The cooking process softens the meat while allowing the bacon and pickles inside to infuse smoky and tangy notes into the rolls. The sauce thickens around the rouladen, lending a rich, savory coating. This dish is hearty with layers of meaty and pickled flavors and is traditionally served sliced with the sauce spooned over.
Beef Rouladen pairs well with potatoes or noodles to soak up the sauce. Leftovers keep well refrigerated for a few days and often develop deeper flavor the next day. It can also be frozen for extended storage. Using kitchen twine secures the rolls more firmly, but toothpicks are easier to work with and remove after cooking. Substitute cuts such as bottom round or flank steak can be used as long as properly pounded thin.
Ingredients
- 2 1/2 pounds top round sliced and pounded into (8-10) 1/4-inch thick pieces
- salt to taste
- black pepper to taste
- mustard German style
- 4 large dill pickles sliced lengthwise
- 1/2 pound Bacon cut into 2-3 inch pieces
- 1 large onion finely diced
- 2 ribs celery finely diced
- 2 medium carrot finely diced
- 3 tablespoons Italian flat-leaf parsley for garnish, minced
For the sauce
- 4 cups beef stock can reduce 8 cups of no-sodium boxed beef stock to 4 cups, low-sodium
- 2 teaspoons beef base optional, see notes below, low-sodium
- 3 tablespoons tomato paste
- 1 cup red wine dry
- 1/4 cup all-purpose flour
Instructions
For the rouladen
- Filet the top round to a 1/2" thick. Cut the beef into rectangles approximately 3x4 inches. Pound each rectangle to roughly a 1/4" thick which will make them substantially larger. You should have 8-12 pieces. Note: Your butcher might be able to slice the beef for you.
- In a large oven safe pan or Dutch oven over medium heat, saute the bacon about halfway then remove the pieces to a paper-towel lined plate. Remove a few tablespoons of the bacon fat and save for later.
- Add the onion, carrot, and celery and saute until soft (about 10 minutes). Remove the pan from the heat. Place the vegetables in a bowl and set aside.
- Arrange the pounded meat on a cutting board and season the with salt and pepper. Spread a thin layer of mustard onto each piece. Evenly divide and spread the filling onto each piece, making sure to add an equal amount of bacon. Place a pickle slice onto each piece.
- Roll each piece tightly and secure them with toothpicks or kitchen twine.
- Heat a large pot or pan to medium heat with the saved bacon fat. Sear the pieces on all sides, working in batches if required to not overcrowd the pan. Set the seared rolls aside and prepare the sauce.
For the sauce and rouladen
- Preheat oven to 325f and set the rack to the middle level.
- Heat the same pan/pot to medium heat and add a few tablespoons of olive oil or lard then the tomato paste. Saute for a few minutes, adding a splash of water if it starts to burn. Add the flour and cook for a minute or until no white specks appear.
- Add the wine and and beef stock and turn the heat to high. With a wooden spoon while scrape the bottom of the pan to remove any brown bits.
- Once simmering, add the beef rolls to the pot and cover with a tight fitting lid or foil. Place in the oven. Note: you can simmer over very low heat on the stovetop if you like.
- Cook for 60 to 90 minutes, or until fork tender.
- Once tender, remove the rouladen from the sauce and remove the toothpicks. Taste the sauce and season with salt and pepper. Serve with spaetzle or mashed potatoes. Enjoy! Note: if the sauce isn't thick enough, remove the rouladen to a platter and place the pan on a burner over medium-high heat. Whisk in a cornstarch slurry and thicken to your liking. You shouldn't need more than 2-3 teaspoons of cornstarch.
Notes
- Homemade beef stock is best, but you can reduce no-sodium boxed stock and add low-sodium beef base to boost flavor.
- Top round, bottom round, eye of round, flank steak, or sirloin may be used if pounded to 1/4 inch thick.
- Kitchen twine holds rouladen more securely, though toothpicks are easier to remove after cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop until hot.
- Rouladen freezes well for up to 3 months when properly wrapped.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 827 kcal
% Daily Value*
| Calories | 827kcal | 41% |
| Carbohydrates | 28.1g | 9% |
| Protein | 100.3g | 201% |
| Fat | 30.9g | 48% |
| Saturated Fat | 10.3g | 52% |
| Cholesterol | 246mg | 82% |
| Sodium | 1350mg | 56% |
| Potassium | 1250mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 13.1g | 26% |
| Calcium | 73mg | 7% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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