Imagine a dish so hearty and delicious that it captures the very essence of German culinary tradition in every single bite. German Beef Rouladen is not just a meal; it's a journey through flavor, history, and pure comfort that will make your taste buds dance with joy. This classic recipe transforms simple beef slices into a masterpiece of rolled, stuffed perfection that has been warming German families' hearts for generations.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: German
Serves: 6 servings
Ingredients
- 6 slices beef round
- 6 slices bacon
- 1 onion, chopped
- 1 pickle, sliced
- 2 tablespoons mustard
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Gather 6 slices of beef round, 6 slices of bacon, 1 chopped onion, 1 sliced pickle, 2 tablespoons of mustard, and 1 cup of beef broth. Also, have salt and pepper ready for seasoning.
- Lay the slices of beef round flat on a clean cutting board. Use a meat mallet to gently pound the beef slices to an even thickness, if necessary. This will help them roll more easily and cook evenly.
- Spread 1 tablespoon of mustard evenly over each slice of beef. This will add flavor to the rouladen.
- Evenly distribute the chopped onion and sliced pickle on top of the mustard-coated beef slices. Make sure to leave a small border around the edges to prevent the filling from spilling out when rolled.
- Place a slice of bacon on top of the filling on each beef slice. The bacon will add richness and flavor to the dish.
- Starting from one end, carefully roll each beef slice tightly around the filling. Secure the rolls with toothpicks or kitchen twine to hold them together during cooking.
- Season the outside of each beef roll with salt and pepper to taste.
- In a large skillet or Dutch oven, heat a bit of oil over medium-high heat. Once hot, add the beef rolls to the pan, searing them on all sides until they are browned. This should take about 5-7 minutes.
- Once browned, remove the beef rolls from the skillet and set them aside on a plate.
- In the same skillet, add any remaining chopped onion and sauté until translucent. This will help build the flavor base for the sauce.
- Add the beef broth to the skillet, scraping up any browned bits from the bottom. This will enhance the flavor of the broth.
- Return the beef rolls to the skillet, ensuring they are nestled in the broth. Bring the mixture to a gentle simmer.
- Cover the skillet or Dutch oven with a lid and reduce the heat to low. Allow the rouladen to simmer for about
- 5 to 2 hours, or until the beef is tender.
- Once cooked, remove the rouladen from the skillet and let them rest for a few minutes before removing the toothpicks or twine.
- To serve, slice the rouladen into rounds and arrange them on a serving platter. You can spoon some of the cooking liquid over the top for added flavor.
- Enjoy your authentic German Beef Rouladen with sides like red cabbage, spaetzle, or mashed potatoes!
Tips
- Choose the right cut: Use beef round or flank steak that's thin and flexible for easy rolling.
- Tenderize wisely: Gently pound the meat to an even thickness, but don't overdo it to prevent tearing.
- Mustard matters: Use a robust, tangy German-style mustard for authentic flavor.
- Secure tightly: Use kitchen twine or toothpicks to keep the rolls compact during cooking.
- Low and slow is the key: Simmer the rouladen on low heat to ensure the meat becomes incredibly tender.
- Make ahead friendly: This dish actually tastes better the next day, so don't hesitate to prepare it in advance.
- Sauce success: If the sauce is too thin, reduce it by simmering or add a small amount of cornstarch slurry.
Nutrition Facts
Calories: 326kcal
Carbohydrates: g
Protein: 35g
Fat: g
Saturated Fat: g
Cholesterol: 90mg
