📝 About This Recipe
Transport your kitchen to the heart of Bavaria with this quintessential German comfort dish. Thin ribbons of tender beef are slathered with piquant mustard, then rolled around smoky bacon, crisp pickles, and sweet onions to create a complex flavor profile that is both savory and tangy. Braised slowly in a rich red wine gravy, the meat becomes melt-in-your-mouth tender, making it the ultimate centerpiece for a cozy family dinner.
🥗 Ingredients
The Rouladen
- 6 slices Top Round or Flank Steak (cut 1/4 inch thick, roughly 4x8 inches)
- 6 tablespoons German Spicy Brown Mustard (Dusseldorf style preferred)
- 6 slices Smoked Bacon (thick-cut)
- 3-6 pieces German Dill Pickles (sliced into long spears)
- 1 large Yellow Onion (half finely diced for filling, half sliced for sauce)
- to taste Salt and Black Pepper (freshly cracked)
The Braising Liquid and Sauce
- 2 Carrots (chopped into small cubes)
- 1 Celery Stalk (finely chopped)
- 1 tablespoon Tomato Paste
- 1 cup Dry Red Wine (such as Pinot Noir or Cabernet)
- 3 cups Beef Stock (high quality or homemade)
- 2 pieces Bay Leaf
- 2 tablespoons Clarified Butter or Oil (for searing)
- 1-2 tablespoons Cornstarch (dissolved in a little cold water for thickening)
- 2 tablespoons Sour Cream (optional, for finishing the sauce)
👨🍳 Instructions
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1
Lay the beef slices flat on a large cutting board. If they are thicker than 1/4 inch, place them between plastic wrap and gently pound them with a meat mallet until thin and even.
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2
Generously season one side of each beef slice with salt and freshly cracked black pepper.
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3
Spread about 1 tablespoon of the spicy mustard over the seasoned side of each beef slice, leaving a small border at the edges.
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4
Place one slice of bacon down the center of each beef piece. Sprinkle a tablespoon of diced onions over the mustard and place 1-2 pickle spears at one of the short ends.
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5
Carefully roll the beef up tightly, starting from the end with the pickle. Secure the rolls with kitchen twine or stainless steel rouladen needles/toothpicks.
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6
In a large Dutch oven or heavy-bottomed pot, heat the clarified butter over medium-high heat. Brown the rouladen on all sides until deeply caramelized; do this in batches to avoid crowding the pan.
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7
Remove the browned meat and set aside. In the same pot, add the sliced onions, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to brown.
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8
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly to develop a deep umami flavor.
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9
Deglaze the pot with the red wine, scraping up all the brown bits (fond) from the bottom. Let the wine reduce by half.
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10
Add the beef stock and bay leaves, then return the rouladen to the pot. The liquid should cover about half to two-thirds of the meat.
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11
Bring to a gentle simmer, cover with a tight-fitting lid, and reduce heat to low. Braise for 90 minutes to 2 hours, or until the beef is fork-tender.
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12
Once tender, carefully remove the rouladen and keep them warm on a plate covered with foil. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
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13
Bring the strained liquid to a simmer. Whisk in the cornstarch slurry and cook for 2-3 minutes until the gravy is thick and glossy. Taste and adjust seasoning.
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14
For extra richness, whisk in the sour cream at the very end. Remove the twine or needles from the beef before serving.
💡 Chef's Tips
Don't skip browning the meat; that deep brown crust is where the soul of the gravy's flavor lives. If you can't find pre-cut rouladen meat, ask your butcher for thin-sliced top round or silverside. Always roll tightly to ensure the filling stays inside during the long braise. If the gravy is too thin, let it reduce further over high heat before adding the cornstarch slurry. Use a high-quality German mustard like Löwensenf for the most authentic, sharp flavor profile.
🍽️ Serving Suggestions
Serve alongside buttery Spätzle (German egg noodles) to soak up the rich gravy. Pair with a side of sweet and sour Rotkohl (braised red cabbage) for a classic color and flavor contrast. Add a scoop of Kartoffelklöße (potato dumplings) for the ultimate traditional Sunday feast. A cold German Lager or a glass of dry Riesling cuts through the richness of the beef perfectly. Garnish with fresh parsley to add a pop of color and brightness to the plate.