Rolladen
Experience the rich, comforting flavors of traditional German cuisine with this Rolladen recipe—a hearty dish that's perfect for family dinners or special occasions. Thinly sliced beef is generously spread with mustard and layered with savory bacon, tangy dill pickles, and sweet onions before being rolled into tender roulades. Simmered slowly in a flavorful beef broth alongside carrots and celery, the result is melt-in-your-mouth perfection, complemented by a silky gravy made from the pan drippings. Pair this classic dish with creamy mashed potatoes, buttery Spätzle, or tangy red cabbage for an authentic European feast. With its combination of bold flavors and rustic charm, Rolladen is a time-honored recipe that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces Beef round steak (thinly sliced into approximately 4x6 inch pieces)
- 4 tablespoons Yellow mustard
- 1 large Onion (finely chopped)
- 2 whole Dill pickles (quartered lengthwise)
- 4 slices Bacon (cut into thirds)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 cups Beef broth
- 2 medium Carrots (diced)
- 2 stalks Celery (diced)
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
Instructions
Lay each piece of thinly sliced beef flat on a clean surface. Spread 1 tablespoon of mustard evenly over each slice.
Season the beef with salt and pepper, then place a strip of bacon, a slice of pickle, and a small amount of chopped onion on one end of each piece of beef.
Starting at the end with the filling, tightly roll each beef slice into a roulade and secure it with toothpicks or kitchen twine.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the rouladen and brown them on all sides. Remove the browned rouladen and set them aside.
In the same skillet, sauté the carrots, celery, and remaining chopped onion until softened, about 5 minutes.
Return the rouladen to the skillet, then pour in the beef broth. Bring to a boil, then reduce the heat to low and cover. Simmer for 1.5 hours or until the meat is tender, turning the rouladen occasionally.
Once the rouladen are cooked, remove them to a plate and cover to keep warm.
To make the gravy, strain the vegetables out of the broth or leave them in for a heartier texture. In a small bowl, mix the flour and butter into a smooth paste. Slowly whisk the paste into the simmering broth to thicken it to your desired consistency.
Serve the rouladen hot with the gravy poured over the top. Traditionally, serve with mashed potatoes, red cabbage, or Spätzle on the side.
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6819 mg | 296% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 14.7 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2762 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.
