German · Main · Hard
Rouladen
Classic beef rolls: thin slices wrapped around mustard, bacon, pickles, and onion, braised in rich gravy until fork-tender.
The whole recipe in 60 seconds
Rouladen, in 5 ideas
- Pounding the beef thin is essential so the rolls are tender, not chewy
- Secure well with string; toothpicks can slip during the long braise
- The pickle inside is traditional and adds a bright, tangy note
- Serve with red cabbage and potato dumplings for the full German Sunday dinner
- The gravy is the best part; make plenty
What you need
Ingredients
- 6 thin slices top round beef, about 1/4 inch thick
- 3 tablespoons German mustard
- 6 slices bacon
- 1 large dill pickle, cut into spears
- 1 onion, sliced into strips
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch mixed with 2 tablespoons water
How to make it
Directions
- Pound the beef slices thin between plastic wrap. Season with salt and pepper.
- Spread each with mustard, lay on a bacon slice, and add pickle and onion strips.
- Roll up tightly from the short end and secure with toothpicks or kitchen string.
- Sear the rolls in hot oil on all sides until browned. Remove and set aside.
- Stir the tomato paste into the pan, add the broth, and scrape up the browned bits. Return the rolls, cover, and braise on low for 2 hours.
- Remove the rolls, thicken the braising liquid with the cornstarch slurry for gravy, and serve over the rolls.
Money saver. Ask the butcher to slice top round thin for rouladen; many will do it if you ask, saving you the pounding.