Beef Rouladen (Rinderrouladen)
Serves 4
30 mins prep
120 mins cook
150 mins total
Beef Rouladen is an iconic German comfort meal made from beef steak rolled up with mustard, bacon, onions, and pickles. Rinderrouladen are pan-seared, then simmered in a delicious wine-based broth until fall-apart tender. It makes the most delicious gravy that I love to soak up with some Spätzle (German egg noodles). Beef Rouladen brings back the best of childhood memories!
Also in my international-bestselling cookbook 'German Home Kitchen'!
Rouladen Ingredients
lbbeef steakUse either flank steak or top round steak (add an extra 30 minutes in simmer time if using top-round steak).
tspmustardUse a mild mustard like Dijon. I used locally sourced mustard this time.
yellow onionssmall in size, or 2 large yellow onions.
dill pickle chipsI used locally sourced dill pickles from Kansas City Canning Company, but German pickles are my other favorite to use (I buy them at World Market).
slicebaconI use 8 thin slices total and cut them in half.
Sauce Ingredients
ozbutter
stalkcelery
fl ozred wineBeer works well too (see note below).
fl ozbeef stockVeggie stock works, too! Have extra handy for when you're cooking your Rouladen. You may need it.
tbspcornstarch
fl ozpickle juice
salt and pepperto taste
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In case you have an oven safe pot, preheat oven to 320° F or 160° C. If not, see below for alternative method.
lb beef steak
Rinse and pat dry your steak. Cut into 8 pieces, then flatten each piece by putting it in a gallon-sized freezer bag and hammering it with the flat side of a meat hammer.
Cut onions in half, then slice. Cut bacon slices in half. Prepare your twine and keep scissors handy. You can also use toothpicks instead of the twine.
yellow onions
dill pickle chips
Spread a thin layer of mustard on the meat, season with salt and pepper. Cover with a generous amount of onion slices, about 5 pickle chips, and 1 slice of bacon.
tsp mustard
yellow onions
dill pickle chips
slice bacon
lb beef steak
Roll up and tie up with twine or secure the seams with toothpicks. Add butter to a large skillet and heat to medium high.
oz butter
Sauté the Rouladen for a few minutes on all sides, until browned. Transfer to a large pot (oven safe if possible).
Medium dice the celery, the onion, carrot. Slice the leek. Add to the skillet you transferred the meat from.
stalk celery
leek
carrot
As soon as they start yellowing in color, add a thin layer of red wine. Let the wine evaporate and refill with a thin layer of wine. Repeat until you used half a bottle. This will help develop a deeper flavor. Add salt, pepper, broth and pickle juice. Alternatively, you can also use beer! Beer gives it a different, wonderful flavor. I personally prefer the wine sauce, but they're both amazing options!
fl oz red wine
fl oz beef stock
fl oz pickle juice
Add everything to the Rouladen. If the pot is oven safe, cover it with a lid and put in the oven for about 90 minutes. If it's not oven safe, cover and cook on your cooktop on medium-low heat instead.
If needed, add more broth about every 30 minutes or so. After 90 minutes, test to see if the roulades are tender (use a cooking spoon to gently press down on one). If not tender, cook for another 30 minutes (they may take even longer if using top-round steak). If they're tender, carefully remove them using tongs and keep them warm.
fl oz beef stock
Strain the sauce and bring to a boil. Whisk together 1 Tbsp of mustard, a little bit of water and the corn starch. Whisk into the boiling sauce until desired consistency is reached. Season sauce to taste with salt, pepper, red wine and pickle juice.
tbsp cornstarch
salt and pepper
Serve with spätzle and roasted carrots or any sides you desire! Bread dumplings, pretzel dumplings, potato dumplings would also make great starch sides. I also love red cabbage (Rotkohl) with Rouladen!