Beef Rouladen Bacon Mustard (Print-Friendly Version)
German beef rolls with bacon, pickles, and mustard baked in red wine gravy for a cozy meal.
# What You’ll Need to Make This:
→ Beef and Filling
01 -
1.36 kg thinly sliced beef (approximately 4×4 cm pieces)
02 -
85 g hot mustard (such as Keen’s or preferred variety)
03 -
2 medium onions, finely chopped or shredded
04 -
3 medium carrots, peeled and cut into 0.5 cm sticks
05 -
6 dill pickles, sliced into 0.5 cm sticks
06 -
900 g thin-cut bacon, slices halved
07 -
1 teaspoon salt, or as needed
08 -
1 teaspoon freshly ground black pepper, or as needed
09 -
3 tablespoons vegetable oil
→ Gravy
10 -
950 ml water (additional as needed)
11 -
180 ml dry red wine (such as Cabernet Sauvignon or Malbec)
12 -
120 g all-purpose flour
# How to Prepare:
01 -
If necessary, cut the beef slices to roughly 10×10 cm pieces to ensure uniform rolls.
02 -
Lay each beef slice flat on a clean surface. Evenly spread a thin layer of mustard over each piece. Top with a portion of onion, a strip of bacon, a carrot stick, and a pickle stick. Lightly season with salt and pepper. Roll up the beef tightly around the filling and secure each roll with a toothpick. Repeat with remaining ingredients.
03 -
Heat vegetable oil in a large skillet over medium-high temperature. Working in batches, sear the beef rolls on all sides until well-browned. Transfer browned rouladen to a large Dutch oven or sturdy oven-safe pot.
04 -
In a mixing bowl, combine flour and water to make a smooth slurry. Pour approximately 240 ml of the slurry into the skillet with any browned bits left from searing, whisking continuously until thickened. Add 60 ml of red wine, simmering for several minutes. Pour this mixture over the beef rolls in the Dutch oven. Repeat in batches until all rouladen are covered with gravy.
05 -
Preheat the oven to 175°C. Cover the Dutch oven with a tight-fitting lid and bake for 150 to 180 minutes, or until the beef is exceptionally tender.
06 -
Allow rouladen to cool slightly. Remove toothpicks before serving. Present with spaetzle, red cabbage, mashed potatoes, or sides of choice.
# Extra Tips:
01 -
Use thin-cut bacon for optimal texture and even cooking.
02 -
Adjust sauce consistency with additional water or flour if needed.
03 -
Experiment with different dry red wines to enhance the flavor of the gravy.
04 -
Remove toothpicks prior to serving to ensure safety.
05 -
Leftovers keep refrigerated for up to 4 days or can be frozen. Reheat gently on the stovetop or in the oven.