Oktoberfest Beef Rouladen
Celebrate the rich flavors of Bavaria with this hearty Oktoberfest Beef Rouladen recipe, a true comfort food classic perfect for festive gatherings or cozy dinners. Thinly sliced top round steak is layered with tangy Dijon mustard, smoky bacon, crisp dill pickles, and sweet onions, then rolled into tender roulades and braised to perfection in a savory blend of red wine and beef broth. The slow-cooking method infuses the dish with a depth of flavor you won’t be able to resist, while the option to create a velvety gravy ensures every bite is richly satisfying. Serve these flavorful beef rolls with traditional sides like spaetzle, creamy mashed potatoes, or braised red cabbage, and garnish with fresh parsley for the ultimate Oktoberfest feast. Enjoy a taste of Germany right at home with this dish that’s as comforting as it is celebratory!
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Recipe Information
Ingredients
- 4 pieces Top round steaks (thinly sliced, about 1/4 inch thick)
- 4 tablespoons Dijon mustard
- 4 pieces Bacon strips
- 2 pickles Pickles (dill, sliced into thin spears)
- 1 small Yellow onion (thinly sliced)
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Vegetable oil
- 2 cups Beef broth
- 1 cup Dry red wine
- 1 large Carrot (sliced into medium rounds)
- 1 stalk Celery stalk (chopped)
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Lay out each piece of beef on a clean working surface. Spread 1 tablespoon of Dijon mustard evenly over each steak.
Place a strip of bacon, a pickle spear, and a few slices of onion on each piece of beef. Sprinkle with a small pinch of salt and pepper.
Starting at the narrow end, tightly roll up each steak, tucking in the sides if possible, to form a roulade. Secure each roll with kitchen twine or toothpicks.
Lightly coat the rouladen in all-purpose flour, shaking off any excess.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Sear the rouladen on all sides until golden brown. Remove from the pan and set aside.
In the same pan, add the remaining onion slices, carrot, and celery. Sauté until softened, about 5 minutes.
Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 3 minutes.
Stir in the beef broth and add the bay leaf. Bring the mixture to a simmer.
Return the seared rouladen to the pan, ensuring they are partially submerged in the liquid. Lower the heat to maintain a gentle simmer, cover, and cook for 1.5 to 2 hours, or until the beef is tender.
Remove the rouladen from the pan and keep warm. Discard the bay leaf. Optionally, blend the braising liquid and vegetables with an immersion blender to create a smooth gravy, or leave it chunky for texture.
Return the rouladen to the pan to coat them in the gravy, then serve hot garnished with fresh parsley. Pair with spaetzle, mashed potatoes, or red cabbage for a traditional Oktoberfest meal.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 6997 mg | 304% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.3 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2787 mg | 59% | |
*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.
