Easy German Beef Roulade
Delight your taste buds with this Easy German Beef Roulade, a comforting and flavorful classic that’s perfect for any occasion. Tender slices of beef round steak are generously spread with tangy yellow mustard and layered with smoky bacon, sweet onions, and tangy dill pickle spears, then rolled into neat bundles and simmered to perfection in a savory red wine and beef broth sauce. The roulades are lightly dusted with flour for a golden-browned exterior and braised alongside hearty carrots and celery, creating a dish that’s rich, aromatic, and steeped in tradition. The velvety, wine-infused gravy crafted from the cooking liquid is ideal for drizzling over these meaty rolls, which pair beautifully with creamy mashed potatoes or buttery spaetzle. Ready in just two hours, this authentic and easy-to-follow recipe brings the cozy flavors of Germany straight to your dinner table.
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Recipe Information
Ingredients
- 4 slices (about 8-10 oz each) beef round steak
- 4 tablespoons yellow mustard
- 4 slices bacon
- 1 large (thinly sliced) onion
- 2 whole (sliced into spears) dill pickles
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups beef broth
- 0.5 cup dry red wine
- 2 medium (sliced) carrots
- 2 sliced celery stalks
- 1 bay leaf
- 2 tablespoons (chopped, for garnish) parsley (optional)
Instructions
Lay each slice of beef flat on a clean surface. Spread 1 tablespoon of mustard evenly over each slice.
Place 1 slice of bacon, a few slices of onion, and 1 pickle spear on one end of each beef slice.
Sprinkle each slice with a pinch of salt, pepper, and paprika.
Roll up each beef slice tightly, tucking in the sides as you go, and secure the roll with kitchen twine or toothpicks.
Lightly dust the outside of each roulade with flour to help with browning.
In a large skillet or Dutch oven, heat butter over medium-high heat. Add the beef roulades and brown on all sides, about 6-8 minutes total. Remove the roulades and set them aside.
In the same skillet, add carrots, celery, and the remaining onions. Sauté for 4-5 minutes until softened.
Pour in the beef broth and red wine, stirring to deglaze the pan and scrape up browned bits from the bottom. Add the bay leaf.
Return the roulades to the skillet, ensuring they are mostly submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for 1.5 hours, turning the roulades occasionally.
Once cooked, remove the roulades and strain the liquid to make a smooth gravy. Discard the bay leaf and vegetables if desired. Adjust seasoning with additional salt and pepper.
Serve the roulades hot, topped with the rich gravy and garnished with chopped parsley, if using. Common sides include mashed potatoes or spaetzle.
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 9520 mg | 414% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 27.5 g | ||
| Protein | 298.2 g | 596% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 556 mg | 43% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 6749 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
