Traditional Beef Rouladen
This recipe details the preparation of Traditional Beef Rouladen, a classic German dish. Thin slices of beef top round are filled with spicy mustard, pickles, onion, and bacon, then rolled and browned. The roulades are then braised slowly in beef stock with potatoes, creating a tender, flavorful main course. A rich gravy is made from the pan drippings, completing this hearty meal.
Equipment
- 1 Meat Mallet (or heavy rolling pin)
- 1 Large Frying Pan (heavy-bottomed skillet)
- 1 Oven-Safe Pot (e.g., Dutch oven with a lid)
- 1 Whisk
- 1 Sharp Chef's Knife
Ingredients
Main
- 4 long thin slices top round
- Kosher salt and freshly ground black pepper
- 1/2 cup spicy brown mustard
- 2 dill pickles sliced in thin spears
- 1 large onion thinly sliced
- 1/2 cup chopped browned bacon
- One 32-ounce carton beef stock
- 2 potatoes sliced
- 1 cup all-purpose flour
- 1 cup butter melted
Instructions
- Preheat the oven to 375 degrees F.
- Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
- On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
- Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
- Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
- Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.
Notes
For truly tender rouladen, ensure the beef slices are pounded to an even 1/4-inch thickness; this promotes even cooking and easier rolling. While the recipe uses potatoes to secure the rolls, kitchen twine can also be used for extra assurance, especially if your pot isn't perfectly packed. The browning step is crucial for developing deep, rich flavor through the Maillard reaction, so don't rush it. When making the gravy, slowly whisk in the butter-flour mixture (roux) to the hot drippings to prevent lumps and achieve a silky consistency. Consider deglazing the browning pan with a splash of red wine or a bit more beef stock before adding it to the braising pot for an extra layer of flavor. Fresh herbs like thyme or a bay leaf can also enhance the braising liquid. The success of this dish lies in the slow braising, which transforms tough cuts into fork-tender meat.