My Nana's German Beef Rouladen (Print-Friendly Version)
Thin beef rolls filled with mustard, bacon, onions, and pickles simmered until meltingly tender in savory gravy.
# What You’ll Need to Make This:
→ Main Components
01 -
6 thin slices beef top round or flank steak
02 -
3 tablespoons yellow or Dijon mustard
03 -
6 strips bacon
04 -
1 large onion, thinly sliced
05 -
3 to 4 dill pickles, sliced lengthwise
→ Seasonings and Fats
06 -
Salt, to taste
07 -
Ground black pepper, to taste
08 -
2 tablespoons vegetable oil
→ For Braising and Sauce
09 -
2 cups beef broth
10 -
1 cup red wine, optional (or additional broth)
11 -
1 tablespoon flour
12 -
1 tablespoon butter
# How to Prepare:
01 -
Arrange beef slices flat on a clean surface. Evenly spread each with mustard. Layer each with one strip of bacon, several onion slices, and a spear of dill pickle. Roll each slice tightly and secure with toothpicks or kitchen twine.
02 -
Preheat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the beef rolls on all sides until evenly browned. Remove and set aside.
03 -
Deglaze the pan with red wine or additional broth, scraping up any browned bits. Add beef broth and return the beef rolls to the pot. Cover and simmer gently over low heat for 90 to 120 minutes until the meat is tender.
04 -
Remove the beef rolls from the cooking liquid. Whisk flour and butter into the simmering liquid until thickened into a smooth gravy.
05 -
Return beef rolls to the sauce, turn to coat, and serve hot. Accompany with mashed potatoes, spaetzle, or noodles as desired.
# Extra Tips:
01 -
For a richer gravy, opt for red wine in the deglazing step; use more broth for an alcohol-free version.
02 -
Ensure beef slices are thin to achieve a tender roll after simmering.