German Beef Rouladen with Rich Gravy
Experience the warmth of traditional German cuisine with this delightful recipe for Rouladen, a dish deeply rooted in my family heritage. Passed down through generations, this savory roll-up features thinly sliced steaks filled with a delectable mixture of crispy bacon, sweet onions, and tangy pickles, all lovingly seasoned. Slow-cooked to perfection in a rich gravy, this dish promises to fill your home with wonderful aromas. Serve it alongside creamy mashed potatoes or fluffy potato dumplings for a comforting meal that will impress your family and friends alike. Once you try this recipe, it'll quickly become a favorite at your dining table.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
thinly sliced steak (rouladen)
4-6 (pounded thin if necessary)
large onion
1 (chopped)
uncooked bacon
8-12 slices (chopped)
pickle
to taste (chopped, optional)
dry mustard
to taste (seasoning)
salt
to taste (seasoning)
pepper
to taste (seasoning)
garlic
to taste (minced or powdered)
beef bouillon cubes
2-3 (for broth)
vegetable oil
for browning (as needed)
Instructions
1
If necessary, pound the steaks until they are thin and even in thickness. Season each steak generously with salt, pepper, garlic, and dry mustard, ensuring an even distribution of flavor.
2
Lay out the steaks on a clean surface and place a mixture of chopped bacon, onions, and optional pickles down the center of each steak.
3
Carefully roll up each steak, tucking in the sides to secure the filling, then tie each roll with kitchen twine or secure with toothpicks to keep them intact during cooking.
4
In a large pot, heat vegetable oil over medium-high heat. Brown the rolled steaks on all sides, creating a nice crust to enhance the flavor.
5
Once browned, add the beef bouillon cubes and enough water to fully cover the rouladen. Bring to a gentle simmer, then cover and reduce the heat to low.
6
Let the rouladen simmer for a minimum of 3 hours, ensuring the rolls remain submerged by adding more water if necessary.
7
Once tender, carefully remove the rouladen from the pot and set aside. Strain the cooking liquid to remove solids, then return the liquid to the pot and bring it to a boil.
8
Thicken the liquid to create a rich gravy by adding a cornstarch slurry or reducing it further, and season with additional salt and pepper to taste.
9
Return the rouladen to the pot to heat through in the gravy before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is German Beef Rouladen?
German Beef Rouladen is a traditional savory dish consisting of thinly sliced steaks rolled with a filling of bacon, onions, and pickles, then slow-cooked in a rich gravy.
What type of meat is used for Rouladen?
The recipe calls for 4-6 thinly sliced steaks specifically labeled as rouladen meat, which should be pounded thin if necessary.
What seasonings are used for the beef?
The steaks are seasoned with a mixture of salt, pepper, garlic, and dry mustard to ensure a deep and even flavor.
What is inside the Rouladen filling?
The filling consists of chopped uncooked bacon and chopped onions, with chopped pickles added as an optional tangy ingredient.
How do you secure the beef rolls?
You can secure the rolled steaks using either kitchen twine or toothpicks to keep the filling intact during the cooking process.
How do you start the cooking process?
The process begins by browning the rolled steaks on all sides in vegetable oil over medium-high heat to create a flavorful crust.
What liquid is used to cook the Rouladen?
The Rouladen are simmered in a mixture of water and 2-3 beef bouillon cubes, ensuring the meat is fully covered.
How long should Beef Rouladen simmer?
The Rouladen should simmer for a minimum of 3 hours on low heat to ensure the meat becomes perfectly tender.
How do you maintain the liquid level while simmering?
You should check the pot periodically and add more water if necessary to ensure the rolls remain completely submerged.
How is the rich gravy made?
The gravy is made by straining the cooking liquid to remove solids, bringing it to a boil, and then thickening it with a cornstarch slurry or by reducing it.
What side dishes go well with Rouladen?
Traditional pairings include creamy mashed potatoes or fluffy potato dumplings to soak up the savory gravy.
Is the garlic fresh or powdered?
The recipe allows for the use of either minced fresh garlic or garlic powder based on your preference.
Are pickles mandatory in this recipe?
No, pickles are listed as an optional ingredient and can be added to taste or omitted entirely.
What kind of onion should I use?
The recipe suggests using one large onion, chopped fine for the filling.
Why do you need to pound the steaks?
Pounding the steaks ensures they are thin and even in thickness, which makes them easier to roll and ensures they cook uniformly.
Can I use a different oil for browning?
Vegetable oil is recommended for browning the meat, but you can use any high-heat cooking oil you prefer.
How do you finish the dish before serving?
Once the gravy is thickened and seasoned, return the Rouladen to the pot to heat through before serving everything together.
Is this a family recipe?
Yes, this recipe is a traditional German dish rooted in family heritage and passed down through generations.
What flavor profile does the gravy have?
The gravy is rich and savory, enhanced by the flavors of beef bouillon, bacon drippings, onions, and the seasonings from the meat.
Should the bacon be cooked before filling?
No, the recipe specifies using uncooked bacon, which cooks slowly inside the beef rolls to release its flavor.
What texture should the beef have when finished?
After simmering for 3 hours, the beef should be tender enough to melt in your mouth.
Can I adjust the salt and pepper?
Yes, both the meat seasoning and the final gravy should be adjusted with salt and pepper to suit your personal taste.
How many Rouladen does this recipe make?
This recipe is designed to make 4 to 6 beef Rouladen rolls.
Why is dry mustard used?
Dry mustard is used as a seasoning on the steak to provide a subtle tang and depth of flavor that complements the beef and bacon.
Is the cooking liquid strained?
Yes, straining the liquid is a key step to remove the onion and bacon bits, resulting in a smooth and professional-looking gravy.
Does the recipe use a specific type of pickle?
While it simply mentions 'pickle,' traditional German recipes typically use dill pickles for the best flavor balance.
How do you thicken the sauce into gravy?
You can use a cornstarch slurry or continue boiling the liquid to reduce it until it reaches your desired consistency.
What heat setting is used for simmering?
After the liquid is brought to a boil, the heat should be reduced to low for the long 3-hour simmering period.
Can I make this for a dinner party?
Absolutely, this is a comforting and impressive meal that is perfect for serving to family and friends.
What is the most important step for flavor?
Browning the rolled steaks on all sides is crucial as it creates a crust that significantly enhances the overall flavor of the dish.