Rouladen
Experience the irresistible flavors of traditional German Rouladen, a comforting dish perfect for family gatherings or special occasions. This hearty recipe features tender, thinly sliced beef stuffed with tangy mustard, smoky bacon, crunchy dill pickles, and sweet onions, all rolled into perfectly seasoned parcels. Sear the roulades to lock in flavor, then simmer them in a rich, velvety beef broth sauce enhanced by optional carrots for extra depth. The result is melt-in-your-mouth beef infused with savory and tangy notes, served alongside classic sides like spaetzle, mashed potatoes, or braised red cabbage. With simple prep and slow-cooked perfection, Rouladen is the ultimate blend of traditional technique and bold flavors, making it a standout among German recipes for your next dinner menu.
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Recipe Information
Ingredients
- 4 pieces Thinly sliced beef (top round or similar cut)
- 4 tablespoons Yellow mustard
- 4 slices Bacon
- 2 large Dill pickles
- 1 medium Onion, finely chopped
- 2 tablespoons All-purpose flour
- 3 cups Beef broth
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 medium Carrots, optional (for extra flavor)
Instructions
Lay each piece of thinly sliced beef flat on a clean work surface. Lightly season one side with salt and pepper.
Spread 1 tablespoon of mustard evenly over the seasoned side of each beef slice.
Place one slice of bacon lengthwise along the center of the beef.
Cut each pickle lengthwise into quarters, and lay one or two pickle quarters and about 1 tablespoon of chopped onion near one end of the beef slice.
Roll each beef slice tightly, starting from the end with the pickle and onion. Secure each roulade with toothpicks or kitchen twine to hold its shape.
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the roulades and sear on all sides until browned, about 6-8 minutes. Remove roulades from the pot and set aside.
To the same pot, add any remaining chopped onion (and carrots, if using). Sauté for 3-4 minutes until softened.
Sprinkle the flour over the vegetables and stir for 1-2 minutes to form a roux.
Slowly pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
Return the seared roulades to the pot, ensuring they are partially submerged in the sauce. Cover the pot with a lid and reduce the heat to low.
Let the roulades simmer gently for 1.5 hours, turning them occasionally, until the beef is tender.
Remove the roulades and keep them warm. Strain the sauce if desired and season to taste with additional salt and pepper.
Serve the roulades hot, drizzled with the rich gravy, alongside traditional side dishes like mashed potatoes, spaetzle, or red cabbage.
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 364 mg | 8% | |
*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.
