Rinderrouladen Beef Rolls
Discover the comforting flavors of Germany with these hearty Rinderrouladen Beef Rolls, a beloved classic that's perfect for family dinners or special occasions. This traditional dish features thinly sliced beef, generously slathered with Dijon mustard, and layered with smoky bacon, tangy pickles, and finely chopped onions before being rolled into tender parcels of flavor. Slowly simmered in a rich, velvety gravy made from beef broth and optional red wine, these beef rolls are melt-in-your-mouth tender. With an enticing blend of savory and tangy notes, they pair beautifully with sides like creamy mashed potatoes, fluffy dumplings, or braised red cabbage. Easy to prepare yet deeply satisfying, these German-style beef roulades are a must-try for anyone craving a taste of Old World comfort.
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Recipe Information
Ingredients
- 4 slices Thinly sliced beef (top round or flank steak)
- 4 tablespoons Dijon mustard
- 4 slices Bacon slices
- 1 unit Medium onion, finely chopped
- 2 units Pickles, sliced lengthwise
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 cups Beef broth
- 0.5 cups Red wine (optional)
- 2 tablespoons Flour
- 1 tablespoon Butter
Instructions
Lay the beef slices flat on a cutting board. If needed, use a meat mallet to pound them thin, about 1/4 inch thick.
Spread 1 tablespoon of Dijon mustard evenly over each slice of beef.
Place one slice of bacon on each beef slice, followed by an even layer of chopped onion and a slice of pickle.
Sprinkle each beef slice with salt and pepper.
Roll the beef slices tightly, starting from the narrow end, and secure each roll with kitchen twine or toothpicks.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the beef rolls on all sides until browned, about 2-3 minutes per side. Remove the rolls and set aside.
In the same skillet, add a tablespoon of butter. Stir in the flour and cook for 1-2 minutes to make a roux.
Gradually pour in the beef broth and red wine (if using), whisking to prevent lumps. Bring to a simmer.
Return the seared beef rolls to the skillet, ensuring they are covered by the liquid. If needed, add additional broth or water.
Reduce the heat to low, cover, and let the beef rolls simmer gently for about 1.5 hours, turning them occasionally.
Once the beef is tender, remove the rolls from the skillet and strain the sauce if desired.
Serve the Rinderrouladen hot with the gravy poured over the top. Traditional sides include mashed potatoes, dumplings, or red cabbage.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 1557 mg | 68% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.7 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 261 mg | 6% | |
*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.
