German Beef Rouladen
Thin beef rolls filled with mustard, bacon, onions, and pickles, slowly braised in a rich gravy.
About This Dish
Rouladen transform broad, lean beef slices into a tender Sunday roast through tight rolling, thorough browning, and a patient covered braise.
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Stages
- Filling and Rolling35 min
- Browning20 min
- Braising2 hr 5 min
Step-by-Step Instructions
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1
Pound the beef slices to an even 5 mm thickness. Season lightly and spread each with mustard.
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2
Add bacon, pickle batons, and sliced onion. Fold in the sides, roll tightly, and secure with kitchen twine.
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3
Brown the rolls in oil in a Dutch oven, then remove them. Brown the remaining onion, carrot, and celery and cook the tomato paste for 1 minute.
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4
Deglaze with wine, add the stock, return the rolls, cover, and braise at 165 °C for about 2 hours until fork-tender.
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5
Remove the rouladen and twine. Strain or blend the sauce, reduce to coating consistency, and return the meat to warm through.
