German Beef Rouladen Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
3 hrs
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Servings
8
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Calories
361 kcal
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Course
Main Course
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Cuisine
German
German Beef Rouladen Recipe
Description
German Beef Rouladen feature slices of top round beef pounded thin, seasoned, and spread with mustard before layering with bacon, onions, and julienned pickles. The beef is then tightly rolled and tied securely to hold the filling during cooking. Seared in clarified butter, the rouladen develop a deep crust before being braised in a sauce made from leeks, onion, carrot, celery, tomato paste, cabernet sauvignon, and beef stock. This slow cooking softens the meat and melds the flavors for a rich, hearty dish.
The rouladen have a tender texture with a savory, layered taste from the smoky bacon and tangy pickles, complemented by the umami sauce. They are traditionally served with potatoes and cabbage, making for a substantial meal.
This recipe includes tips for storage and reheating: rouladen can be kept warm up to 30 minutes before serving, refrigerated in sauce for up to 3 days, or frozen for up to 3 months. When reheating, gently warm in sauce over low heat. The beef cut can be varied, but avoid tying twine too tightly to preserve the filling. Butchers may assist in pounding the beef slices for convenience.
Ingredients
For the Rouladen:
- 2 pounds top round beef cut into 8 large slices
- 1/3 cup Dijon mustard or German mustard
- 8 lices Bacon cut in half
- ½ yellow onion peeled and thinly sliced
- 5 pickles julienne, small-medium size
- salt
- black pepper
For the Sauce:
- 2 leek thinly sliced
- 1 yellow onion peeled and large diced
- 2 carrot peeled and large diced
- 2 celery large diced
- 6-8 parsley with stems and leaves
- 2 tablespoons tomato paste
- 1 cup cabernet sauvignon wine
- 4 cups beef stock
- 2 tablespoons butter unsalted
- salt to taste
- black pepper to taste
- 2 tablespoons Red currant jelly optional
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
- Keep rouladen warm in sauce over very low heat up to 30 minutes before serving to maintain tenderness.
- Store rouladen covered in sauce in the refrigerator for up to 3 days or freeze up to 3 months; thaw in fridge before reheating.
- Reheat rouladen gently in sauce on low heat until warmed through to preserve texture.
- Substitute top round with sirloin, ribeye, bottom round, shoulder, or flank if unavailable.
- Avoid tying butcher's twine too tight to prevent filling from spilling during cooking.
- Rouladen are traditionally served with potatoes and cabbage.
- Ask your butcher to pound out the steak slices for easier preparation.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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