Rouladen or Rinderroulade
Savor the rich, comforting flavors of Rouladen, or Rinderroulade, a classic German dish that showcases thinly sliced beef rolled around a savory filling of mustard, smoky bacon, tangy pickles, and sweet onions. Slowly simmered in a robust beef broth (with an optional splash of red wine), these tender beef rolls are steeped in tradition and packed with hearty flavor. The dish is elevated by a velvety sauce thickened with a buttery flour paste, making it perfect for pairing with traditional sides like creamy mashed potatoes, potato dumplings, or braised red cabbage. With its tender texture and bold, balanced flavors, this iconic recipe is a must-try for those seeking authentic German comfort food and a warm, satisfying meal. Perfect for family dinners or holiday feasts, Rouladen is a true delight for meat lovers and food enthusiasts alike.
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Recipe Information
Ingredients
- 4 slices Beef (top round or flank steak, thinly sliced)
- 4 tablespoons Yellow mustard
- 4 slices Bacon strips
- 1 medium Onion (thinly sliced)
- 2 whole Pickles (dill, cut into thin strips)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 cups Beef broth
- 0.5 cup Red wine (optional)
- 2 tablespoons All-purpose flour
- 1 tablespoon Butter
Instructions
Lay out the beef slices on a clean surface. If necessary, pound them to an even thickness of about 1/4 inch.
Spread 1 tablespoon of mustard evenly on one side of each slice of beef.
Place 1 slice of bacon, a few slices of onion, and several strips of pickles lengthwise on each beef slice.
Season each slice lightly with salt and pepper.
Roll up the beef tightly, tucking in the sides, to create a cylindrical roll. Secure each roll with kitchen twine or toothpicks.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Brown the rouladen evenly on all sides, about 2-3 minutes per side. Remove the rouladen and set aside.
In the same pot, deglaze with red wine (if using), scraping up any browned bits from the bottom. Let it reduce slightly for 1-2 minutes.
Add the beef broth to the pot and bring it to a simmer.
Return the rouladen to the pot, cover, and lower the heat. Simmer gently for 75-90 minutes, or until the beef is tender.
Once cooked, carefully remove the rouladen from the pot and set aside, keeping them warm.
Mix the flour and butter together to form a paste (beurre manié). Stir this into the simmering liquid to thicken the sauce.
Taste the sauce and adjust seasoning with salt and pepper as needed.
Serve the rouladen hot with the sauce spooned over the top. Traditionally, it’s accompanied by potato dumplings, mashed potatoes, or red cabbage.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 5840 mg | 254% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.2 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1574 mg | 33% | |
*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.
