Go Back
–+ servings

Rouladen - German Beef Rolls

Jeremy Nolen
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine German
Servings 4 people

Ingredients
  

For the Rouladen:

  • 8 slices of beef top round about 3 - 4 oz each, pounded to 1/4-inch thickness
  • 8 slices of bacon
  • 1/2 cup German mild mustard
  • 4 German pickles cut in half lengthwise
  • 1 cup caramelized onions
  • Salt and pepper to taste
  • Kitchen twine or toothpicks

For the Braising:

  • 1 large onion roughly chopped
  • 1 leek cleaned and roughly chopped
  • 2 medium carrots peeled and roughly chopped
  • 1/4 celery root peeled and roughly chopped
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 3 cups beef broth
  • 1 cup water
  • 2 tsp Maggi seasoning
  • 2 tbsp vegetable oil

For the Sauce:

  • Strained braising liquid from above
  • 2 tsp cornstarch
  • 2 tbsp water
  • Salt and pepper to taste

Instructions
 

Prepare the Rouladen:

  • Lay out the beef slices on a cutting board.
  • Spread the mustard evenly over one side of each slice.
  • Place 2 slices of bacon, 1 pickle half, and some caramelized onions on each slice.
  • Roll up each beef slice tightly, tucking in the sides as you roll to secure the filling. Use kitchen twine, skewers, or toothpicks to secure the rouladen.

Braise the Rouladen:

  • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the rouladen on all sides until browned, about 2 minutes per side. Remove and set aside.
  • Add the onion, leek, carrot, and celery root to the pot. Sauté until softened, about 5 minutes.
  • Stir in the tomato paste and cook for 1-2 minutes until slightly caramelized.
  • Return the rouladen to the pot and add the beef broth, water, Maggi, bay leaf, and thyme. The liquid should almost cover the rouladen.
  • Bring to a simmer, cover, and place in a 350 degree oven. Cook for 1 hour 15 minutes.

Make the Sauce:

  • Remove the pot from the oven and remove the Rouladen from the pot and keep warm.
  • Strain the braising liquid through a fine-mesh sieve, pressing the vegetables to extract as much liquid as possible. Discard the solids.
  • Return the strained liquid to the pot and bring to a simmer. Taste and season with salt and pepper.
  • In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the sauce until it thickens slightly, about 1-2 minutes.

Serve:

  • Remove the kitchen twine or toothpicks from the rouladen and plate them.
  • Spoon the sauce over the rouladen.
  • Serve hot with your choice of sides, such as potato dumplings, spätzle, or red cabbage.
Keyword german cuisine, german food, german recipes, rouladen
Tried this recipe?Let us know how it was!