Make a copy of this dish.
German Beef Rouladen is a timeless favorite that we will be exploring today. The European practice of stuffing meat dishes, such as roulade in France and involtini in Italy, is the ancestor of this meal. A flavorful mixture of bacon, onions, mustard, and pickles encases thinly sliced beef in rouladen. On holidays and other events, it is typically offered. This would be perfect for those who want to savor the full range of German tastes or for those who want to wow guests at their next dinner party.
Rotkohl, or braised red cabbage, along by creamy mashed potatoes or Spätzle, would be a perfect accompaniment to the rich, multi-layered tastes of Beef Rouladen. These accompaniments capture the hearty spirit of German cuisine and are the perfect counterpoint to the main course.
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One recipe for German Beef Rouladen yields four servings.
Four thinly sliced (about 1/4 inch thick) pieces of top round beef are required for the German beef rouladen.
- 4 tablespoons of German mustard (Dijon or a spicy mustard would work also) - Salt and freshly ground black pepper, to taste -
One cup of beef broth, four thinly sliced dill pickles, four pieces of bacon, one thinly sliced onion, and one tablespoon of vegetable oil
Here are the directions:
1. To start, spread out the beef slices on a work surface. If necessary, use a meat mallet to make them soft and consistent in thickness. Rub some salt and pepper on both sides.
2. Using a teaspoon of mustard, spread each slice. Next, place a bacon slice on top of each. After that, evenly distribute onion slices and a pickle.
Third, use toothpicks or kitchen twine to secure the rolls as you carefully wrap them up, tucking in the edges to contain the contents.
4. In a Dutch oven or heavy-bottomed pan, heat the vegetable oil over medium-high heat. Take the rouladen out of the pan after browning them on both sides.
5. Add a splash of beef stock to deglaze the pan, being sure to scrape out any browned pieces stuck to the bottom for added flavor.
Sixth, pour the leftover beef stock over the rouladen and return it to the pan. Reduce heat to low, cover, and simmer for 1–1.5 hours, or until meat is tender.
Seventh, take the beef rouladen out of the pan and, if you want a thick sauce, add a little flour or cornstarch slurry to the pan juices.
Serve the rouladen with gravy and your preferred sides after removing any toothpicks or twine.
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Tips and Variations: - To make it gluten-free, just use gluten-free flour or cornstarch to thicken the gravy; this will work for anyone with a variety of dietary restrictions.
