German Beef Rouladens
Savor the robust flavors of Germany with this traditional German Beef Rouladens recipe, a comforting classic that transforms thinly sliced beef into tender, flavor-packed rolls. Each rouladen is filled with a tangy mix of Dijon mustard, smoky bacon, crisp pickle strips, and sweet onion, then seared to perfection and simmered gently in a rich beef broth (with the optional addition of red wine for extra depth). The long braising process ensures melt-in-your-mouth beef, while a luscious gravy ties everything together. Perfectly paired with traditional sides like spaetzle, creamy mashed potatoes, or sweet-tangy red cabbage, these rouladens are an unforgettable homage to authentic German cuisine. Whether you're cooking for a family dinner or celebrating Oktoberfest, this hearty dish is sure to delight!
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Recipe Information
Ingredients
- 4 pieces (thinly sliced, about 4-5 ounces each) beef round steaks
- 3 tablespoons Dijon mustard
- 2 whole (sliced into thin strips) pickles
- 1 medium (thinly sliced) yellow onion
- 4 slices smoked bacon
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 2 cups beef broth
- 0.5 cup (optional) red wine
- 2 small (optional, coarsely chopped) carrots
- 2 stalks (optional, coarsely chopped) celery
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Lay each beef steak flat on a cutting board and lightly pound them with a meat mallet to an even, thin thickness (approx. 1/4 inch).
Spread a thin layer of Dijon mustard evenly over one side of each steak.
Top each steak with 1-2 slices of pickle, a few onion slices, and a slice of smoked bacon.
Carefully roll each steak tightly into a cylinder. Secure the rolls with toothpicks or kitchen twine to prevent them from unrolling during cooking.
Season the outside of each rouladen with salt and black pepper.
Dredge each rouladen lightly in flour, shaking off any excess.
Heat vegetable oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat.
Sear the rouladens on all sides until browned, about 6-8 minutes total. Remove them from the pot and set aside.
In the same pot, optionally sauté chopped carrots and celery for 2-3 minutes to begin the sauce foundation.
Deglaze the pot with red wine (if using), scraping up browned bits from the bottom.
Add the beef broth to the pot and bring to a simmer.
Return the rouladens to the pot, ensuring they are partially submerged in the liquid.
Cover the pot and reduce the heat to low. Simmer gently for 1.5 hours, or until the meat is tender.
Once cooked, carefully remove the rouladens from the pot and set them aside. Optionally strain the sauce to remove vegetables for a smoother texture.
Thicken the sauce, if desired, by simmering it down or whisking in a cornstarch slurry.
Serve the rouladens hot, topped with the rich gravy and garnished with fresh parsley.
Pair with spaetzle, mashed potatoes, or red cabbage for a traditional German meal.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1734 mg | 75% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 870 mg | 19% | |
*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.
