Authentic German Beef Rouladen (Print-Friendly Version)
Thin beef filled with bacon, pickles, onions, and mustard, braised in savory gravy for rich and hearty flavor.
# What You’ll Need to Make This:
→ For the rouladen
01 -
6 slices top round or flank steak, approximately 200 grams each
02 -
3 tablespoons Dijon or yellow mustard
03 -
6 slices prosciutto or 12 strips bacon
04 -
6 large dill pickles, cut into long spears
05 -
2 yellow onions, thinly sliced
06 -
Small bunch of fresh parsley, finely chopped
07 -
2 tablespoons plain or all-purpose flour
08 -
1 tablespoon butter
09 -
1 tablespoon oil
→ For the sauce
10 -
1 tablespoon butter
11 -
2 carrots, cut into cubes
12 -
2 parsnips, cut into cubes
13 -
60 grams celeriac, cut into cubes (¼ head)
14 -
0.5 small leek, thinly sliced
15 -
1 tablespoon tomato paste
16 -
1 tablespoon sugar
17 -
500 millilitres red wine
18 -
375 millilitres beef stock
19 -
Sea salt and freshly ground black pepper, to taste
# How to Prepare:
01 -
Preheat the oven to 180°C. Using a meat mallet or rolling pin, pound the beef slices to approximately 0.6 cm thickness. Season both sides with salt and black pepper.
02 -
Spread a thin layer of mustard over each beef slice. Lay one slice of prosciutto or two slices of bacon on top, then distribute pickle spears, sliced onions, and a little chopped parsley evenly over each.
03 -
Fold in the long sides of each steak, then roll tightly from the short end. Secure each roulade with toothpicks or kitchen twine. Lightly dredge the rouladen in flour.
04 -
Heat oil and butter in a large heavy-based saucepan or Dutch oven over medium-high heat. Brown the rouladen on all sides until deeply coloured, then transfer to a plate.
05 -
Add an additional tablespoon of butter to the pan. Sauté carrots, parsnips, celeriac, and leek for about 10 minutes until softened. Stir in tomato paste and sugar; cook for 2 minutes.
06 -
Add red wine and beef stock, scraping any browned bits from the bottom. Bring to a simmer, stirring to combine.
07 -
Nestle the rouladen into the sauce so they are partially submerged. Cover with a tight-fitting lid and transfer to the oven. Cook for 90 minutes.
08 -
After 45 minutes, carefully turn the rouladen. Continue braising for the remaining time. Check for tenderness after 90 minutes; if necessary, cook an additional 20 minutes.
09 -
Remove toothpicks or string before serving. Arrange rouladen on plates and spoon over ample sauce with vegetables. Accompany with spätzle, potatoes, or crusty white bread.
# Extra Tips:
01 -
The sauce can be strained and thickened with a cornstarch slurry if a smoother finish is desired.
02 -
Both toothpicks and kitchen twine are suitable for securing rouladen; ensure toothpicks are removed before serving.
03 -
Prepare extra portions if serving a large group, as rouladen are often sought after for seconds.