Authentic German Beef Rouladen
Experience the rich and comforting flavors of German cuisine with this classic Beef Rouladen recipe. Tender beef strips are stuffed with savory bacon and aromatic onions, rolled up, and slowly simmered in a luscious red wine sauce that infuses every bite with depth and warmth. Ideal for gatherings, this dish not only impresses but also provides a satisfying meal that can be prepared in advance. The optional overnight resting time allows the flavors to meld beautifully, making this dish perfect for those cozy family dinners or festive occasions.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
beef round steak
3 lbs (cut into strips measuring 3 to 4 inches wide)
all-purpose flour
to taste (for coating)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
large onion
1 (diced)
bacon
6 slices (cut into quarters)
vegetable oil
for frying (for browning roulades)
dry red wine
3/4 cup (for deglazing and braising)
water
as needed (to cover the roulades)
Instructions
1
Start by cutting the beef round steak into strips that are 3 to 4 inches wide. On a clean, floured surface, coat these strips with all-purpose flour to help with browning.
2
Using a meat mallet, gently pound each strip to a thinness of about 1/8 inch, taking care not to puncture the meat.
3
Season both sides of each steak strip generously with salt and pepper. Place a small amount of diced onion and a quarter slice of bacon at one end of each strip.
4
Roll up each steak strip tightly (like a jelly roll) and secure them firmly with butcher’s twine to keep the filling intact.
5
In a large frying pan, heat vegetable oil over medium-high heat. Add the roulades in batches, browning them thoroughly on all sides. Once browned, transfer each roulade to a large plate.
6
After all roulades are browned, pour the dry red wine into the pan, scraping up any browned bits for added flavor. Allow it to simmer for 1 minute.
7
In a heavy-duty baking pot or Dutch oven, arrange the browned roulades and pour the wine mixture over them. Add enough water to just cover the roulades, and bring to a gentle simmer.
8
Cover and cook for about 2 hours, or until the beef is tender and flavors have melded.
9
Once cooked, remove the pot from heat and allow it to cool slightly. Carefully take out the roulades, remove the twine, and return them to the pot in the liquid. For enhanced flavor, refrigerate the roulades in the wine mixture overnight.
10
When ready to serve, place the roulades back on the stove with the liquid over medium to medium-low heat, gently reheating them until warmed through.
11
To make the gravy, add enough flour to the liquid to thicken it to your liking. Cook over medium heat, stirring constantly for about 10 to 15 minutes until the mixture bubbles and thickens. Adjust seasoning with salt and pepper before transferring the gravy to a serving bowl.
12
Serve the roulades on a large platter, accompanied by the delicious gravy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic German Beef Rouladen?
Authentic German Beef Rouladen is a classic comfort food dish featuring tender beef strips stuffed with savory bacon and aromatic onions, rolled and slowly simmered in a rich red wine sauce.
What cut of meat is used for this recipe?
This recipe calls for 3 pounds of beef round steak cut into strips that are 3 to 4 inches wide.
How thin should the beef be pounded?
You should use a meat mallet to gently pound each beef strip to a thinness of about 1/8 inch.
Why do you coat the beef in flour before pounding?
Coating the beef strips with all-purpose flour on a clean surface helps with the browning process later in the recipe.
What are the main filling ingredients?
The beef strips are filled with diced large onions and quartered slices of bacon.
How do you keep the rouladen together while cooking?
After rolling the beef strips tightly like a jelly roll, you secure them firmly with butcher’s twine to keep the filling intact.
What type of oil is used for frying?
The recipe uses vegetable oil for browning the roulades over medium-high heat.
Do I need to brown the meat before simmering?
Yes, you should brown the roulades thoroughly on all sides in a large frying pan before moving them to a baking pot.
What is used to deglaze the pan?
3/4 cup of dry red wine is used to deglaze the pan, scraping up any browned bits for added flavor.
How long do you simmer the wine mixture before adding it to the pot?
Allow the dry red wine to simmer in the pan for 1 minute before pouring it over the roulades.
What kind of pot is best for cooking rouladen?
A heavy-duty baking pot or a Dutch oven is ideal for arranging the browned roulades for slow cooking.
How much water should be added to the pot?
You should add enough water to just cover the roulades in the baking pot.
How long does the beef need to cook?
The rouladen should be covered and cooked for approximately 2 hours or until the beef becomes tender.
Should I remove the twine before or after cooling?
The recipe suggests removing the twine after the pot has cooled slightly and the roulades have been taken out of the liquid.
Is there a benefit to making this dish a day in advance?
Yes, refrigerating the roulades in the wine mixture overnight allows the flavors to meld beautifully for an enhanced taste.
How do you reheat the rouladen?
When ready to serve, place the roulades and liquid back on the stove over medium to medium-low heat until warmed through.
How do you make the gravy for beef rouladen?
To make the gravy, add flour to the cooking liquid and cook over medium heat, stirring constantly until it bubbles and thickens.
How long does the gravy need to cook?
The gravy should be cooked for about 10 to 15 minutes to ensure the flour is fully incorporated and the mixture reaches the desired thickness.
What seasonings are used?
The meat is seasoned with salt and pepper, and the gravy can be adjusted with the same seasonings before serving.
What type of wine is recommended?
A dry red wine is recommended for both deglazing the pan and braising the meat.
What is the texture of the finished beef?
The beef should be tender and the roulades should hold their shape once the twine is removed.
Can I use a different filling besides bacon?
While this authentic version uses bacon and onion, rouladen is a versatile dish; however, bacon provides a traditional smoky flavor.
Is this dish suitable for festive occasions?
Yes, its rich flavor profile and impressive presentation make it perfect for cozy family dinners or festive gatherings.
What is the purpose of the meat mallet?
The meat mallet is used to thin the beef strips, ensuring they roll easily and cook evenly.
Can I make this without alcohol?
The recipe specifies dry red wine for depth, but you could potentially substitute with beef broth, though the flavor profile will change.
How many slices of bacon are needed?
The recipe requires 6 slices of bacon, which are then cut into quarters for filling.
Do I need to dice the onions?
Yes, the recipe calls for one large onion to be diced for the filling.
What is the best way to serve the dish?
Serve the roulades on a large platter, generously accompanied by the homemade gravy.
How much beef round steak do I need for this recipe?
You will need 3 pounds of beef round steak.
What tags are associated with this recipe?
This recipe is tagged as german cuisine, beef rouladen, comfort food, slow-cooked, savory, and traditional.