Rouladen
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 35 mins
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Servings
6 (1 rouladen) servings
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Calories
177 kcal
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Course
Main Course
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Cuisine
German
Rouladen
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Bacon, beef broth, and tomato paste make this hearty beef recipe a major umami delight. Try this gravy-topped classic German entree as part of your Oktoberfest menu or anytime you're craving comfort food.
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Ingredients
For the rouladen:
- 1 to 1 1/4 pounds beef round roast sliced into 6 steaks or thinly-sliced flank steak
- 3 tablespoons brown mustard or yellow mustard
- 6 slices Bacon
- 1 yellow onion thinly sliced, plus more if desired, divided
- 6 dill pickle spears optional
- Salt and freshly ground black pepper
For the gravy:
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 clove garlic chopped
- 1 small leek white parts only, rinsed, and chopped
- 1 large carrot peeled and diced
- 1 large celery rib diced
- 1 cup dry red wine such as pinot noir or cabernet
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper
- 3 tablespoons cornstarch
- 3 tablespoons water
- fresh parsley finely chopped, for garnish
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Instructions
- On a cutting board lined with plastic wrap or parchment paper, lay out beef slices in a single layer. Cover with a sheet of plastic wrap, and gently pound slices using a meat tenderizer.
- Spread a thin layer of brown mustard over each slice, about 1 1/2 teaspoons each. Lay one bacon slice over each slice of beef, trimming if necessary. Top each with a small amount of the sliced onions and sprinkle with salt and freshly ground back pepper. Top with a pickle spear, if using.
- Roll each rouladen jelly-roll style, and secure with twine.
- In a large Dutch oven or heavy-bottomed saucepan, heat butter over medium-high heat. Brown each roll, about 2 to 3 minutes per side. Remove rouladen, set on a plate, and cover to keep warm. Add remaining onions, garlic, leeks, carrots, celery to pot and saute until the onions start to become translucent, about 5 minutes.
- Add red wine to Dutch oven, deglaze pan making sure to scrape up any brown bits. Stir in beef broth, tomato paste, bay leaf, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Return rouladen to pan, cover, reduce heat and simmer until fork-tender, about 60 to 90 minutes.
- Remove rouladen from pot, set aside. Increase heat to medium-high and bring broth to a boil. In a small bowl, combine cornstarch with water to make a slurry. Add cornstarch slurry to the boiling broth while whisking until it reaches the desired thickness. Remove bay leaf and season to taste with salt and pepper.
- Remove twine from rouladen. Garnish with chopped fresh parsley. Serve over mashed potatoes topped with gravy, if desired.
Notes
- Flank steak: If your store doesn't sell this beef cut pre-packaged and thinly-sliced, ask at the meat counter. Most butchers will be happy to slice the steak thin for you so less pounding is required in step 1 of this Rouladen recipe. Otherwise, you'll just need to pound your beef a little longer to get it thin enough to roll. Hanger steak and skirt steak are terrific alternatives if you can't find flank.
- Mustard: Brown or yellow; homemade or store-bought.
- Bacon: Thick or regular strips work great, just skip the sweet-flavored styles such as maple or apple.
- Dill pickle spears: I love the tang and texture these add to the Rouladen stuffing, but these are totally optional. Omit if pickles aren't a family favorite.
- Dry red wine: Cabernet Sauvignon, Pinot Noir, and Merlot all fit the bill. For an alcohol-free alternative, use 3 cups of beef broth instead of 2 cups of broth and 1 cup of wine.
- Yield: This Rouladen recipe serves 6 adults: either in one large Rouladen or 6 single-steak portions.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Rouladen tastes even better when it has a day to rest and let the flavors blend. Make it a day or two in advance and reheat over the stove on medium until the internal temperature reaches 165 degrees.
- Freezer: The Rouladen can be fully cooked, cooled, and frozen for up to 2 months. Thaw overnight in the refrigerator and reheat over the stove on medium until the internal temperature reaches 165 degrees.
Nutrition Information
Show Details
Calories
177kcal
(9%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
13mg
(4%)
Sodium
1056mg
(44%)
Potassium
304mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2478IU
(50%)
Vitamin C
7mg
(8%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6(1 rouladen) servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 1056mg | 44% |
| Potassium | 304mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2478IU | 50% |
| Vitamin C | 7mg | 8% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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