Beef Rouladen
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 50 mins
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Total Time
2 hrs 10 mins
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Servings
6
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Calories
153 kcal
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Course
Main Course, Dinner
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Cuisine
German
Beef Rouladen
Description
Beef Rouladen is prepared by thinly pounding beef round slices, spreading mustard, then layering uncooked bacon, sliced onions, and dill pickles before rolling and securing each piece. The rolls are browned to develop color, then slow roasted covered in beef broth and pickle juice, optionally with mushrooms and additional onions, until tender, which can take from 90 to 120 minutes. This method results in a moist interior infused with tangy and savory notes from the mustard and pickles.
The finishing step involves making a gravy from the pan juices thickened with cornstarch. This provides a rich sauce to complement the rouladen. Traditionally, it is served alongside mashed potatoes or elbow macaroni, which harmonize with the dense, meaty texture. The dish is robust and comforting, integrating smoky bacon, sharp mustard, and tart pickles within tender beef layers.
The recipe allows for stove-top braising as an alternative to oven roasting, with recommended cooking times adjusted accordingly. Leftovers can be stored refrigerated for up to three days and reheated carefully to preserve moisture. The rouladen rolls should be approximately 8-10 inches long and ¼ inch thick, with overlapping pieces acceptable if needed to reach the size.
Ingredients
- 6 lices beef round or thinly sliced flank steak*, ¼-inch
- 3 tablespoons yellow mustard
- 6 lices Bacon uncooked
- 1 white onion or yellow onion, thinly sliced
- 6 dill pickles
- 1 tablespoon butter
- 2 cups beef broth reduced sodium
- ¼ cup dill pickle juice
- 1 can mushrooms with juices, optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
Gravy
- 3 tablespoons cornstarch more as needed
- mashed potatoes or elbow macaroni for serving, prepared
Instructions
- Preheat the oven to 325°F.
- Place the beef slices on a cutting board and gently pound with a meat tenderizer to ¼-inch thickness.
- Spread a thin layer of mustard over each slice and season with salt and pepper.
- Add a slice of bacon to each piece of beef and top with onions and a dill pickle.
- Roll each rouladen jelly-roll style and secure with toothpicks or kitchen twine.
- In a Dutch oven, heat the butter over medium heat. Add the beef rolls and brown on each side.
- Add the beef broth to the Dutch oven, scraping up any brown bits in the bottom of the pan. Add the canned mushrooms with juices if using and ¼ cup pickle juice (and extra onions if desired). Cover and roast 90-120 minutes or until fork-tender.
To Make Gravy
- Transfer the rouladen to a plate and cover with foil to keep warm, leaving the juices in the Dutch oven.
- Heat juices over medium-high heat until boiling, making sure to scrape up any brown bits. In a small bowl, mix cornstarch with 3 tablespoons of cold water. Slowly add the cornstarch mixture to the boiling broth while whisking to reach the desired thickness. You may not need all of the cornstarch mixture.
- Serve Rouladen over mashed potatoes or elbow macaroni with gravy.
Notes
- Use beef slices about 8-10 inches long, 4.5 inches wide, and ¼ inch thick; overlap pieces if necessary to reach these dimensions.
- Oven roasting at 325°F is preferred, but simmering covered on the stove for 45-55 minutes can also work to tenderize.
- Store leftovers in a covered container refrigerated for up to 3 days; reheat in oven or microwave until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153 | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 1112mg | 46% |
| Potassium | 300mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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