German Beef Rouladen Recipe

Name: German Beef Rouladen Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 rouladen
Ingredients: 8 thin slices top round steak; ½ teaspoon salt; ¼ teaspoon ground black pepper; ¼ cup Dijon mustard; ¼ cup tomato puree; 8 lices bacon strips; 8 gherkins/dill pickles; 1 small onion; 1 tablespoon olive oil; 2 tablespoon olive oil; 1 small yellow onion; 1 small leek; 1 large carrot; 1 large celery stalk; 1 small zucchini; 1 clove garlic; 1 cup red wine; 2 cups beef broth; 1 tablespoon tomato puree; 1 teaspoon apple cider vinegar; 2 bay leaves; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon fresh Rosemary; 4 sprigs fresh thyme

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
8 rouladen
Calories
291 kcal
Course
Main Course
Cuisine
German

German Beef Rouladen Recipe

Raiden Walker

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A German comfort food like no other! Rouladen are tasty beef rollups filled with gherkins, bacon and onions. They are browned all over and then simmered in a rich gravy until fork-tender.

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Ingredients

Servings

Rouladen

8 thin slices top round steak 800g, Use top round or flank steak, 8 - 10 inches long, 4 - 5 inch wide and ¼ inch thick. Get the butcher to cut it for you.
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup Dijon mustard 60g
¼ cup tomato puree 60g
8 lices bacon strips halved (130g)
8 gherkins/dill pickles medium, sliced lengthways in half or quarters if large (80g)
1 small onion thinly sliced (60g)
1 tablespoon olive oil for frying

Gravy

2 tablespoon olive oil for frying
1 small yellow onion chopped (60g)
1 small leek chopped (100g)
1 large carrot chopped (150g)
1 large celery stalk chopped (50g)
1 small zucchini 140g
1 clove garlic minced
1 cup red wine 250ml
2 cups beef broth 500ml
1 tablespoon tomato puree
1 teaspoon apple cider vinegar or Dill Pickle Brine
2 bay leaves
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh Rosemary chopped
4 sprigs fresh thyme leaves only

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Instructions

Gently pound the beef slices with a meat mallet or rolling pin until they're a little thinner than ¼ inch. This tenderizes the meat.
Lay the slices of beef out flat on parchment paper and season with salt and pepper.
Spread the beef with mustard and tomato paste. Top with the onions and pickles, then with 1 slice of bacon (cut into two halves).
Fold the long sides of the beef in to straighten, then roll up and tie with the cooking twine. You can also use toothpicks.
Heat 1 tablespoon of olive oil in a large frying pan. Add the beef rolls and cook until brown all over, about 5 minutes on medium heat. Depending on the size of pan, you may need to do this in 2 batches. Remove the rouladen from the pan and keep warm. Deglaze the pan with a little water, scraping any brown bits from the bottom to use for the gravy. Set aside.

Gravy

Add the olive oil to a Dutch oven or heavy pot. Add the onion, celery, leek and carrots and sauté for 7 - 8 minutes until golden. Add herbs, garlic and ⅓ of the red wine. Simmer for 4 minutes until almost dry. Repeat 2 more times until the red wine is used up (this will give the veg the best flavour which you’re then using as a base for the gravy).
Add the beef stock, tomato puree, salt, pepper and 1 teaspoon dill pickle brine or apple cider vinegar. Simmer for 5 minutes.
Remove the bay leaves and puree with a stick blender to make a thick gravy.
Add the beef rouladen into the gravy plus any deglazed pan juices and brown bits from the frying pan. Put on the lid and let the rouladen simmer on low heat for 1.5 hours. Option to place in the oven (160C/320F electric / 140C/285F fan) for the same time. Check regularly, spooning the gravy over the beef and turn the rollups half way through. Also, add more beef stock if the sauce becomes too thick and dry.
After 1 ½ hours, test whether the rouladen are soft (they should give easily when pressed on with a wooden spoon). If not, continue simmering for another 20 - 30 minutes.
Remove rouladen from the pot and cut off the string. Serve with the gravy and sides of your choice.

Notes

1g net carbs per roulade with gravy. Makes 8 rouladen. 1-2 rouladen per serving (depending on how hungry you are).
Option to make the gravy at the end of cooking. I decided to prepare it before slow-cooking the beef rolls because by the time they are fork tender, I just want to eat them straight away!
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.