Go Back
+ servings
sliced freshly cooked German rouladen on a white plate with mashed potatoes and red cabbage
Print

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

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