Rouladin
Discover the ultimate comfort food with this classic Rouladin recipe, a beloved German dish featuring thinly sliced beef wrapped around a savory filling of Dijon mustard, smoky bacon, tangy dill pickles, and sweet onions. These hearty beef rolls are carefully seared for a golden-brown crust, then slow-simmered in a rich, velvety gravy made with beef broth, red wine, and fragrant bay leaves. The result is melt-in-your-mouth tenderness and a depth of flavor that’s sure to impress. Perfect for special occasions or cozy family dinners, serve these delectable rouladen with creamy mashed potatoes or buttery spaetzle for an authentic taste of the Old World. Packed with comforting flavors and traditional techniques, this dish is a feast worth savoring!
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Recipe Information
Ingredients
- 4 slices Beef (round or flank steak, thinly sliced)
- 4 tablespoons Dijon mustard
- 4 slices Bacon strips
- 1 whole Medium onion (thinly sliced)
- 4 spears Pickles (dill, sliced lengthwise)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 cups Beef broth
- 0.5 cups Red wine
- 2 tablespoons Flour
- 2 tablespoons Butter
- 2 pieces Bay leaves
- 1 teaspoon Cornstarch (optional, for thickening)
Instructions
Lay each slice of beef flat on a clean surface. Spread 1 tablespoon of Dijon mustard evenly over each piece.
Place 1 slice of bacon, a few slices of onion, and 1 pickle spear at one end of each beef slice.
Sprinkle the beef slices with salt and black pepper, then roll them up tightly, tucking in the sides as you go. Secure each roll with toothpicks or kitchen twine.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef rolls on all sides until browned, about 2-3 minutes per side. Remove the rouladen and set them aside.
In the same pot, melt the butter and sprinkle in the flour. Cook, stirring constantly, for about 1-2 minutes to form a roux.
Gradually whisk in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Add the bay leaves and bring the mixture to a simmer.
Return the seared rouladen to the pot, ensuring they are partially submerged in the liquid. Cover the pot with a lid and reduce the heat to low. Simmer the rouladen for 60-90 minutes, turning occasionally, until the beef is tender.
If desired, remove the rouladen from the pot and thicken the gravy by whisking in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water). Simmer the gravy until thickened.
Remove the toothpicks or twine from the rouladen and transfer to serving plates. Spoon the gravy over the rolls and serve hot, traditionally alongside mashed potatoes or spaetzle.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 1711 mg | 74% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 301 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.
