Authentic German Beef Rouladen with Savory Gravy
Experience the heartwarming flavors of traditional German cuisine with this Authentic Beef Rouladen recipe. A beloved family dish, these delectable rolled beef steaks are generously filled with savory bacon, onions, and pickles, all enveloped in a rich and flavorful gravy that will remind you of home. Perfectly paired with tender boiled new potatoes or traditional potato dumplings, alongside a vibrant side of Rotkohl or Country Green Beans, this dish is ideal for Sunday dinners and special holiday gatherings. Whether you're celebrating a festive occasion or enjoying a cozy meal with loved ones, this beef rouladen will surely become a new favorite at your table. Guten Appetit!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
lean high-quality beef round steak
2.5 lbs (cut into 8 equal rectangular sections and pounded flat)
yellow mustard
8 tablespoons (spread evenly)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
bacon
4 slices (chopped)
white onion
1/2 cup (chopped)
dill pickle
1/4 cup (finely chopped (may use dill relish))
oil
1/4 cup (for frying)
hot water
3.5 cups (to cover (or hot beef broth))
bay leaf
1 (added for flavor)
flour
1/3 cup (for gravy)
fresh parsley
1/4 cup (minced (for serving))
wooden toothpicks
as needed (for securing rouladen)
Instructions
1
Begin by placing the pounded beef round steak on a clean surface. Spread 1 tablespoon of yellow mustard evenly over one side of each steak.
2
Season the mustard-coated side with salt and pepper to taste.
3
Scatter the chopped bacon, chopped onion, and dill pickle evenly over the mustard on each steak.
4
Carefully roll each steak from the narrow end, jelly-roll style, ensuring the filling stays inside. Secure each roulade with wooden toothpicks, cooking twine, or white sewing thread.
5
Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the rouladen rolls and brown them evenly on all sides, which should take about 7 minutes per side.
6
Once browned, carefully add enough hot water or beef broth to the pot to nearly cover the rouladen. Drop in the bay leaf. Increase the heat to high and bring the liquid to a gentle boil.
7
Once boiling, reduce the heat to low and cover the pot. Allow the rouladen to simmer for 1.5 hours, stirring gently halfway through and ensuring there is sufficient liquid.
8
After 1.5 hours, use a large slotted spoon to remove the rouladen from the pot and transfer them to an oven-proof dish. Cover with foil to keep warm while you prepare the gravy.
9
To create the gravy, mix the flour with 1 cup of water in a large measuring cup, whisking until smooth.
10
Slowly pour the flour mixture into the hot broth, whisking thoroughly with a wire whisk. Use a wooden spoon to scrape any flavorful bits from the bottom of the pot and mix them into the gravy.
11
Increase the heat to medium-high and bring the gravy to a boil, whisking continuously for 2-3 minutes or until it thickens. Lower the heat, remove the bay leaf, and taste for seasoning, adjusting accordingly.
12
Before serving, carefully remove any toothpicks or twine from the rouladen. Place the rouladen back into the hot gravy, cover, and warm through for a few minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic German Beef Rouladen?
Beef Rouladen is a traditional German dish consisting of thin slices of beef steak rolled around a savory filling of mustard, bacon, onions, and pickles, then braised to perfection.
What cut of beef is best for this recipe?
Lean, high-quality beef round steak is the ideal choice for Rouladen, as it is easy to slice thin and becomes tender during the long simmering process.
How should the beef be prepared before rolling?
The beef round steak should be cut into 8 equal rectangular sections and pounded flat to ensure it is thin enough to roll and cook evenly.
What type of mustard is used in German Rouladen?
Yellow mustard is traditionally spread over the beef slices to provide a tangy base flavor for the filling.
What are the traditional filling ingredients?
The classic filling includes chopped bacon, chopped white onions, and finely chopped dill pickles.
Can I use dill relish instead of chopped pickles?
Yes, dill relish can be used as a convenient alternative to finely chopped dill pickles in the filling.
How do I secure the beef rolls?
You can secure the Rouladen using wooden toothpicks, cooking twine, or white sewing thread to keep the filling inside during cooking.
What is the best way to brown the Rouladen?
Heat oil in a large Dutch oven over medium-high heat and brown the rolls evenly on all sides for approximately 7 minutes per side.
What liquid is used to braise the beef?
You can use either hot water or hot beef broth, adding enough to nearly cover the Rouladen in the pot.
How long should the Rouladen simmer?
The Rouladen should simmer on low heat for about 1.5 hours until the meat is tender.
Why is a bay leaf added to the pot?
A bay leaf is added during the simmering process to infuse the braising liquid and the meat with a subtle, aromatic flavor.
How is the savory gravy made?
The gravy is made by whisking a mixture of flour and water into the hot braising liquid and boiling it until thickened.
How do I prevent lumps in the Rouladen gravy?
To avoid lumps, whisk the flour and water together in a separate cup until completely smooth before slowly pouring it into the hot broth.
Should I remove the toothpicks before serving?
Yes, carefully remove all wooden toothpicks, twine, or thread from the Rouladen before placing them back in the gravy and serving.
What side dishes pair well with Beef Rouladen?
Traditional pairings include boiled new potatoes, potato dumplings, Rotkohl (red cabbage), or country green beans.
How do I keep the meat warm while making the gravy?
Transfer the cooked Rouladen to an oven-proof dish and cover them with foil while you thicken the gravy.
Can I use beef broth instead of hot water?
Yes, using hot beef broth instead of water will add an even deeper, richer flavor to the resulting gravy.
What is the purpose of pounding the beef flat?
Pounding the beef tenderizes the meat and creates a larger surface area, making it much easier to roll the steaks around the filling.
What should I do if the liquid level gets too low while simmering?
Monitor the pot occasionally and ensure there is sufficient liquid; you can add a little more hot water or broth if it evaporates too much.
How do I incorporate the flavorful bits from the bottom of the pot?
While whisking the gravy, use a wooden spoon to scrape the bottom of the pot to release the browned bits, which are full of flavor.
Is this recipe suitable for special occasions?
Yes, Beef Rouladen is a beloved dish for Sunday dinners, holiday gatherings, and festive celebrations.
How many Rouladen does this recipe produce?
This recipe is designed to produce 8 individual beef Rouladen rolls.
What kind of oil should I use for frying?
A neutral oil with a high smoke point is best for browning the beef rolls over medium-high heat.
Can I garnish the dish?
Yes, mincing 1/4 cup of fresh parsley to sprinkle over the finished dish adds a fresh pop of color and flavor.
How long does the gravy need to boil to thicken?
Once the flour mixture is added, bring the gravy to a boil and whisk continuously for 2-3 minutes until it reaches the desired thickness.
Is it necessary to season the beef before adding the filling?
Yes, you should season the mustard-coated side of the beef with salt and pepper to taste to ensure the meat is well-flavored.
What is the texture of the finished Rouladen?
The finished Rouladen should be very tender, with the beef easily giving way and the savory filling providing a contrast in texture.
Can I use white onions specifically?
The recipe calls for 1/2 cup of chopped white onion, which provides a sharp and savory flavor that balances the richness of the bacon.
Do I need to stir the Rouladen while they simmer?
You should stir them gently halfway through the 1.5-hour simmering time to ensure even cooking and to check the liquid level.
What does 'Guten Appetit' mean?
'Guten Appetit' is a German expression used before eating, similar to 'Enjoy your meal' or 'Bon Appetit'.