My Favorite Rouladen
Indulge in the hearty, comforting flavors of German cuisine with "My Favorite Rouladen," a traditional recipe that’s perfect for special occasions or cozy family dinners. This dish features tender slices of beef rolled around a flavorful filling of tangy dill pickles, smoky bacon, and thinly sliced onions, all enhanced with a layer of mustard. Lightly seared and simmered to perfection in a rich beef broth with optional red wine for added depth, these rouladen are melt-in-your-mouth delicious. Seasoned to perfection and served with a velvety gravy, it pairs beautifully with classic sides like creamy mashed potatoes, red cabbage, or spaetzle. Whether you're exploring European comfort food or recreating cherished traditions, this rouladen recipe delivers an unforgettable dining experience with every bite.
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Recipe Information
Ingredients
- 4 slices (about 1/4-inch thick and 6-8 inches long) Beef (top round or rump steak, thinly sliced)
- 4 tablespoons Yellow mustard
- 4 slices Bacon
- 1 medium Onion (thinly sliced)
- 4 spears Dill pickle spears
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 cups Beef broth
- 1 cup Dry red wine (optional)
- 1 Bay leaf
- 2 large Carrots (optional, sliced into chunks)
- 2 stalks Celery (optional, sliced into chunks)
Instructions
Lay the beef slices flat on a clean surface and season lightly with salt and pepper on both sides.
Spread 1 tablespoon of mustard evenly over each slice of beef.
Place a slice of bacon, a few slices of onion, and one dill pickle spear on each piece of beef.
Roll each piece tightly into a log and secure it with kitchen twine or toothpicks.
Lightly dredge each rouladen in flour, shaking off any excess.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the rouladen on all sides until browned, about 2-3 minutes per side. Remove the rouladen and set them aside.
In the same pot, add the remaining onions, carrots, and celery (if using). Sauté for 5-7 minutes until softened.
Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
Add the beef broth and bay leaf to the pot, then return the browned rouladen to the pot, nestling them in the liquid.
Bring the liquid to a gentle simmer, cover, and reduce the heat to low. Let the rouladen cook for 1 to 1.5 hours, turning them occasionally, until they are tender.
Once cooked, remove the rouladen and strain the liquid to create a smooth gravy, discarding the bay leaf and vegetables (if desired).
Serve the rouladen hot with gravy drizzled over the top. Pair with mashed potatoes, red cabbage, or spaetzle for a traditional meal.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.9 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 664 mg | 14% | |
*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.
