German Rouladen Recipe
Traditional German beef Rouladen stuffed with mustard, bacon, onions, and pickles, slow-cooked in a rich gravy.
Ingredients
- 4 thin slices of beef (top round or flank steak)
- 4 tsp mustard (Dijon or German-style)
- 4 slices bacon
- 1 onion, finely chopped
- 4 small pickles, sliced lengthwise
- 2 tbsp butter or oil
- 2 cup beef broth
- 1/2 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp cornstarch (for thickening)
Instructions
- Lay out the beef slices and spread mustard evenly over each piece.
- Place a slice of bacon, chopped onions, and pickle slices on each beef slice.
- Roll up tightly and secure with toothpicks or kitchen twine.
- Heat butter or oil in a large pan over medium heat. Brown the Rouladen on all sides.
- Add beef broth, red wine (if using), tomato paste, paprika, salt, and pepper. Cover and simmer for 1.5 hours.
- Remove the Rouladen from the pan. Mix cornstarch with a little water and stir into the sauce to thicken.
- Return Rouladen to the sauce, simmer for another 5 minutes, then serve hot with mashed potatoes or spaetzle.
Notes
- For extra tenderness, marinate the beef slices in red wine for a few hours before cooking.
- If you prefer a milder sauce, use less mustard and more broth.
- Leftovers taste even better the next day as flavors continue to develop.