German Beef Rouladen Recipe

Name: German Beef Rouladen Recipe
Prep time: 25 min
Cook time: 3 h
Yield: 8 serving
Ingredients: 2 pounds top round beef; 1/3 cup Dijon or German mustard; 8 slices of bacon; ½ peeled and thinly sliced yellow onion; 5 small-medium size pickles; salt and pepper; 2 thinly sliced leeks; 1 peeled and large diced yellow onions; 2 peeled and large diced carrots; 2 large diced celery stalks; 6-8 parsley stems with leaves; 2 tablespoons tomato paste; 1 cup cabernet sauvignon wine; 4 cups beef stock; 2 tablespoons unsalted butter; salt and pepper to taste; 2 tablespoons of red currant jelly

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5.0

42 reviews

Excellent

Prep Time
25 mins
Cook Time
3 hrs
Servings
8
Calories
361 kcal
Course
Main Course
Cuisine
German

German Beef Rouladen Recipe

Frida Davis

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This amazing beef rouladen is stuffed up with mustard, pickles, and onions and served with a delicious easy to make beef gravy.

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Ingredients

Servings

For the Rouladen:

2 pounds top round beef cut into 8 large slices
1/3 cup Dijon or German mustard
8 slices of bacon cut in half
½ peeled and thinly sliced yellow onion
5 small-medium size pickles julienne
salt and pepper

For the Sauce:

2 thinly sliced leeks
1 peeled and large diced yellow onions
2 peeled and large diced carrots
2 large diced celery stalks
6-8 parsley stems with leaves
2 tablespoons tomato paste
1 cup cabernet sauvignon wine
4 cups beef stock
2 tablespoons unsalted butter
salt and pepper to taste
2 tablespoons of red currant jelly optional

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Instructions

Preheat the oven to 325°.
Gently pound out the top round steak between two pieces of plastic wrap or in a plastic zip bag until it is doubled in size, and still about a ¼” thick. Repeat until all the steak is flattened.
Next, season one side of the meat with salt and pepper and then brush some Dijon or German mustard in the center of the seasoned beef.
Add 2 slices of bacon to the center of the beef onto the mustard and then add on a few sliced onions.
Place some julienne pickles on top of the onions.
Fold in the sides of the beef and then roll it up tight from back to front.
Tie a piece of butcher’s twine, about 1 foot in length, around the center of the rouladen to close it up tight. You can also add an additional knot going in the opposite direction as well if you are worried the inside stuffing may spill out. Repeat the process until all the ingredients are used.
Add some clarified butter to a large rondeau or pot and heat to medium-high. Sear the beef on both sides until well browned. You may need to do this in batches if your pot is not big enough.
Once browned, set the beef to the side, and add the leeks, onions, celery, carrots, and parsley to the pan and cook for 3 to 4 minutes or until lightly browned. Stir in some tomato paste until it is completely mixed into the vegetables.
Deglaze with red wine and cook until the wine is almost gone, or au sec.
Pour in the beef stock, season well with salt and pepper, and then add the beef rouladen back into the pan.
Bake in the oven at 325 for about 90 minutes or until the beef is very tender. It could take an additional 30 minutes.
Remove the cooked beef and set aside and strain the braising liquid into a medium-size sauce pot.
Simmer the sauce over medium heat for 4 to 5 minutes or until it has slightly reduced and thickened. Finish with butter, salt, and pepper and optional red currant jelly.
Slice the beef rouladen and serve with the sauce.

Notes

Make-Ahead: This recipe is meant to be served once it is done cooking. However, you can keep the roulade warm in the sauce in a pan over very low heat up to 30 minutes before serving.
How to Store: Cover and keep it in the sauce in the refrigerator for up to 3 days. Cover and keep in the sauce for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of rouladen and sauce to a medium-size saucepot and heat over low heat until warm throughout
If top round is not available you can substitute for sirloin, ribeye, bottom round, shoulder, or flank.
Take care not to tie the string too tight or the ingredients in the inside will fall out.
Rouladen is commonly served with potatoes and cabbage.
Feel free to ask your butcher to pound out the steak for you.

Nutrition Information

Show Details

Calories 361kcal (18%) Carbohydrates 15g (5%) Protein 33g (66%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 91mg (30%) Sodium 980mg (41%) Potassium 911mg (26%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 3225IU (65%) Vitamin C 8mg (9%) Calcium 86mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 361 kcal

% Daily Value*

Calories	361kcal	18%
Carbohydrates	15g	5%
Protein	33g	66%
Fat	16g	25%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	91mg	30%
Sodium	980mg	41%
Potassium	911mg	19%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	3225IU	65%
Vitamin C	8mg	9%
Calcium	86mg	9%
Iron	4mg	22%