Beef Rouladen
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 55 mins
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Servings
3 (approx)
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Calories
465 kcal
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Course
Main Course
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Cuisine
German
Beef Rouladen
Description
Beef Rouladen is a classic German dish where thin slices of beef topside or flank steak are pounded to tenderize and spread with mustard, then layered with smoked bacon, thinly sliced onion, and dill pickles. The beef is tightly rolled up to encase the filling and secured with cocktail sticks or kitchen twine. The rolls are browned in butter to develop a deep, savory crust, then removed to deglaze the pan with red wine.
The cooking liquid is supplemented with water to create a sauce, and the rouladen are returned to the pot to braise slowly in the oven at a moderate temperature. The final sauce is thickened with cornstarch, creating a glossy gravy that coats the tender meat. The dish is rich in flavor from the combination of mustard tang, smoky bacon, bright pickle, and savory beef.
Rouladen is often served with traditional sides like mashed potatoes or red cabbage, making it a filling and comforting main course. Adjustments such as cooking the rouladen entirely on the stovetop at low heat are possible but require attentive turning to brown evenly without overcooking one side.
Ingredients
- 14 oz beef topside or flank steak, as around 6 thin slices around ¼ inch thick, 4x6in (10x15cm)
- 2 tablespoon mustard either Dijon or for a slightly sharper flavor, a sharp German mustard
- 6 lices Bacon or less if the slices are large, smoked
- ½ onion
- 3 dill pickles spears
- 1 ½ tablespoon butter
- ¼ cup red wine
- 1 ½ cups water approx
- 1 tablespoon cornstarch
- salt
- black pepper
Instructions
- Pound the beef slices lightly to tenderize and cut the pieces of bacon, if needed to be a little shorter than the long length of the pieces of beef. Thinly slice the onion and cut the pickles into matchstick lengths.
- Spread each of the slices of beef with a thin layer of mustard. Top each with a slice of bacon then place a few pieces of onion and pickle towards one end. From the end with the onion and pickles, roll up the beef tightly so all of the fillings stay inside then secure the end with a cocktail stick, or alternatively tie two loops of twine around the roll.
- Preheat the oven to 325F/165C.
- Warm the butter in an ovenproof dish with a lid large enough to hold all of the rouladen in a layer, over a medium-high heat. Brown the beef rolls on all sides well, turning as needed to brown the other sides. If your dish doesn't have a lot of space, brown in batches. Remove the beef rolls from the pan once done and set aside.
- Deglaze the pan with the the red wine, scraping any of the browned bits from the bottom (they help add flavor). As it starts to simmer, add most of the water (or stock) and warm through. As it starts to simmer, add back the beef rolls, and a little salt and pepper, cover the dish with the lid and place in the oven.
- Cook the rouladen in the oven for around 90 minutes, turning now and then so they don't become dry on any one side. If the liquid becomes too low, top it up slightly.
- Once cooked, remove the beef rolls from the cooking liquid and set aside to keep warm. Mix the cornstarch with a tablespoon of water and add to the cooking liquid. Warm over a low heat and stir to thicken into a gravy, then remove from heat.
- Remove the cocktail sticks from the rouladen before serving then drizzle over the gravy.
Notes
- Use beef slices that are thin and about 4x6 inches; ask your butcher for thin cuts to ensure tenderness.
- For larger beef slices, increase filling quantity and consider serving one roulade per person instead of two.
- Smaller thin ribeye slices can be used, provided they have minimal fat and sinew.
- Cooking rouladen on the stovetop is an alternative to oven braising but requires frequent turning to avoid uneven browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3(approx)
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 7g | 2% |
| Protein | 35g | 70% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 124mg | 41% |
| Sodium | 1102mg | 46% |
| Potassium | 664mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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