📝 About This Recipe
A cornerstone of German Sunday dinners, Rinderrouladen features thin sheets of beef rolled around a savory filling of smoky bacon, sharp mustard, and tangy pickles. As the meat braises slowly in a rich red wine gravy, the flavors meld into a tender, melt-in-your-mouth masterpiece that defines 'Gemütlichkeit'. This dish is a celebration of rustic European soul food, balancing salty, acidic, and umami notes in every bite.
🥗 Ingredients
The Roulades
- 4 large slices Beef Top Round or Flank steaks (pounded thin, about 1/4 inch thick)
- 4 tablespoons German Spicy Brown Mustard (Düsseldorf style preferred)
- 8 slices Smoked Bacon (thinly sliced)
- 4 pieces German Dill Pickles (halved lengthwise)
- 1 Yellow Onion (finely diced)
- to taste Salt and Freshly Cracked Black Pepper
The Braising Base
- 2 medium Carrots (diced into small cubes)
- 2 pieces Celery Stalks (diced)
- 1 small Leek (white and light green parts only, cleaned and sliced)
- 1 tablespoon Tomato Paste
- 2 tablespoons Clarified Butter (Ghee) or Oil (for searing)
The Sauce
- 1.5 cups Dry Red Wine (such as Pinot Noir or Cabernet)
- 3 cups Beef Stock (high quality or homemade)
- 2 pieces Bay Leaf
- 3 pieces Juniper Berries (lightly crushed)
- 1 tablespoon Cornstarch (mixed with 2 tbsp cold water for slurry)
- 1 tablespoon Sour Cream (optional, for finishing)
👨🍳 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 sheets of plastic wrap and gently pound them with a meat mallet until uniform.
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2
Generously season both sides of each beef slice with salt and freshly cracked black pepper.
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3
Spread about 1 tablespoon of mustard evenly over the top surface of each beef slice, leaving a small border at the edges.
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4
Place two slices of bacon lengthwise over the mustard, then sprinkle a tablespoon of diced onions over the bacon. Place two pickle halves at one of the narrow ends of the beef slice.
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5
Fold the long sides of the beef inward slightly to keep the filling contained, then roll the beef tightly starting from the pickle end. Secure the rolls with kitchen twine or metal roulade skewers.
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6
In a large Dutch oven, heat the clarified butter over medium-high heat. Sear the roulades on all sides until deeply browned (about 2-3 minutes per side). Do not crowd the pan; work in batches if necessary. Remove and set aside.
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7
In the same pot, add the carrots, celery, leeks, and any remaining diced onions. Sauté for 5-7 minutes until the vegetables begin to caramelize.
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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 browned bits (fond) from the bottom. Let the wine reduce by half.
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10
Add the beef stock, bay leaves, and crushed juniper berries. Return the beef roulades to the pot, ensuring they are at least halfway submerged in the liquid.
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11
Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and braise for 90 to 120 minutes, or until the beef is fork-tender.
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12
Once tender, carefully remove the roulades and set them on a warm plate. Strain the cooking liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
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13
Bring the strained sauce to a simmer. Whisk in the cornstarch slurry and cook for 2 minutes until thickened and glossy. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed.
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14
Remove the twine or skewers from the meat. Place the roulades back into the sauce to coat them thoroughly before serving.
💡 Chef's Tips
Use a high-quality German mustard; Dijon is a good substitute, but avoid sweet yellow mustard. Don't skip the searing step—the deep brown crust on the meat provides the essential color and depth for the gravy. If the sauce is too acidic from the wine, stir in a teaspoon of red currant jelly or sugar to balance the flavors. Ensure you roll the meat tightly; if it's loose, the filling will fall out during the long braising process. Prepare this a day in advance! Like many stews, Rouladen tastes even better the next day after the flavors have fully developed.
🍽️ Serving Suggestions
Serve with traditional German Potato Dumplings (Kartoffelklöße) to soak up the rich gravy. Accompany with buttery Spätzle (egg noodles) for a classic Southern German presentation. Pair with Braised Red Cabbage (Rotkohl) for a sweet and sour contrast to the savory meat. A glass of dry German Spätburgunder (Pinot Noir) or a malty Doppelbock beer complements the dish perfectly. Garnish with fresh chopped parsley for a pop of color and freshness.