German Beef Roulades
Dive into the heart of German comfort food with these tender, flavorful German Beef Roulades (Rinderrouladen). This traditional dish features thinly sliced beef generously spread with Dijon mustard and seasoned to perfection, then rolled up with strips of smoky bacon, tangy pickles, sweet carrots, and savory onions. Slowly braised in a rich broth with a touch of red wine, these roulades transform into melt-in-your-mouth parcels packed with layered flavors. The luscious pan sauce made from the braising liquid is the perfect finishing touch. Serve with classic sides like creamy mashed potatoes or tangy red cabbage, and garnish with fresh parsley for an authentic, hearty German meal. Perfect for special occasions or comforting family dinners, this dish celebrates old-world flavors and meticulous cooking techniques.
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Recipe Information
Ingredients
- 4 pieces Beef slices (top round or flank steak, cut thin)
- 4 tablespoons Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Bacon strips
- 2 pieces Pickles (cut into thin strips)
- 1 medium Onion (sliced thinly)
- 1 medium Carrot (cut into thin strips)
- 2 tablespoons Flour
- 2 tablespoons Vegetable oil or butter
- 2 cups Beef broth
- 0.5 cup Dry red wine (optional)
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Lay the beef slices flat on a clean surface or cutting board. Lightly pound the meat with a meat mallet if necessary to ensure even thickness (approximately 1/4 inch).
Spread 1 tablespoon of Dijon mustard evenly over one side of each beef slice. Sprinkle with salt and pepper.
Place a strip of bacon, slices of pickle, onion, and carrot onto the mustard-covered side of each beef slice.
Tightly roll up each beef slice, encasing the fillings. Secure the roulades with kitchen twine or toothpicks to prevent unraveling.
Dust the roulades lightly with flour to help with browning later.
Heat the vegetable oil or butter in a large skillet or Dutch oven over medium-high heat. Sear the beef roulades on all sides until browned, about 5 minutes. Work in batches if necessary to avoid overcrowding the pan.
Remove the roulades from the pan and set them aside.
In the same pan, add the remaining sliced onion (if any), and sauté until softened and lightly golden, scraping up any browned bits from the pan.
Deglaze the pan with the red wine (if using), letting it simmer for 2-3 minutes. Then add the beef broth and bay leaf.
Return the roulades to the pan, ensuring they're mostly submerged in the liquid. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 1.5 hours or until the meat is tender. Turn the roulades occasionally to ensure even cooking.
Once the roulades are cooked, remove them from the pan and keep warm. Discard the bay leaf.
Optional: To thicken the sauce, mix 1 tablespoon of flour with a bit of water to form a slurry. Stir the slurry into the simmering sauce and cook until thickened.
Serve the roulades hot, topped with the thickened sauce and a garnish of chopped parsley. Suggested sides include mashed potatoes, boiled potatoes, or red cabbage.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 6931 mg | 301% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.1 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2427 mg | 52% | |
*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.
