My German friend taught me this dish, and my hubby has been requesting it weekly since!
German Beef Rouladen is a classic dish of thinly sliced beef rolled with bacon, onions, and pickles, then simmered in a savory broth until tender. This hearty and flavorful meal is perfect for family gatherings and special occasions, offering a taste of traditional German cuisine.
Ingredients
- For the Rouladen:
- 4 slices top round beef about 1/4 inch thick
- Salt and freshly ground black pepper to taste
- 4 teaspoons German mustard Dijon or spicy mustard as substitutes
- 4 slices bacon
- 1 onion thinly sliced
- 4 small dill pickles sliced lengthwise
- 1 tablespoon vegetable oil
- For the Sauce:
- 1 cup beef broth
Instructions
- Prepare the Beef: Place the top round beef slices on a clean work surface. Use a meat mallet to gently pound each slice to an even thickness of about 1/4 inch. Season with salt and freshly ground black pepper.
- Assemble the Rouladen: Spread 1 teaspoon of German mustard over each beef slice. Layer with 1 slice of bacon, a few slices of onion, and a dill pickle slice. Roll up each beef slice and secure with toothpicks or kitchen twine.
- Brown the Rouladen: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Brown the rouladen on all sides, then remove from the skillet and set aside.
- Create the Sauce: Deglaze the skillet by pouring in 1 cup beef broth, scraping up any browned bits. Return the rouladen to the skillet, cover, and simmer on low heat for 1 to 1.5 hours until the beef is tender.
- Thicken the Sauce (Optional): Remove the rouladen from the pan. To thicken the sauce, create a slurry with 1 tablespoon flour or cornstarch mixed with cold water, then stir it into the simmering broth. Cook until thickened.
- Serve: Carefully remove the toothpicks or twine from the rouladen before serving. Serve warm with a generous ladle of the gravy.
Notes
Ensure the beef slices are evenly pounded to cook uniformly. You can thicken the sauce with a slurry of flour or cornstarch if desired. This dish pairs well with mashed potatoes, red cabbage, or buttered noodles.