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Sliced freshly cooked German Rouladen on a white plate with mashed potatoes and red cabbage.
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Rouladen

Classic German Beef Rouladen with mustard, bacon, onion, and pickles.
Course Main Course
Cuisine German
Keyword beef rouladen, how to make rouladen, rouladen
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4
Calories 743kcal
Author Maike Corbett

Ingredients

For the Gravy

Instructions

Making The Rolls

  • Cover meat with cling film and pound beef slices with the flat side of a meat tenderizer.
  • Spread mustard over the beef slices and top with bacon, sliced onion, and pickles. Fold sides (if possible) and shape the stuffed slice of beef into a roll. Take rolls and secure with a toothpicks (or butcher's twine).

Browning

  • Brown rouladen on each side over medium-high heat in a large skillet with vegetable oil (or clarified butter). Once browned remove rouladen from the skillet and set aside.

Braising

  • Add chopped onion, celery, and carrots to the pan and sauté over medium-high heat for 2-3 minutes. Stir in tomato paste and add wine, beef broth, pickle juice, and bay leaf. Bring to a quick boil. If you have any leftover pickle slices add them to the mix.
  • Reduce the heat to a simmer and returned browned rouladen to the skillet. Braise over low heat for 90 minutes.
  • Remove rouladen and pour the sauce through a sieve to remove the vegetables.

Making The Gravy

  • Return the sauce to the pan and thicken with cornstarch. Season with salt and pepper. Add braised rouladen back into the skillet. Serve and enjoy.

Nutrition

Calories: 743kcal | Carbohydrates: 16g | Protein: 61g | Fat: 38g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1467mg | Potassium: 1409mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5373IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 6mg