German Beef Rouladen


Rinderrouladen (German Beef Rouladen) is a traditional German dish originally developed to tenderize tough meat. Thinly sliced beef is filled with mustard, bacon, onions, and pickles, rolled up, and then slowly braised. Today, it is a popular feast dish, especially on holidays, and is often served with side dishes such as potatoes, red cabbage, or spaetzle. The dish varies by region, but it remains a symbol of German culinary art and tradition.

Ingredients

Top-round beef steak filets, about 1/4 inch thick

Thinly sliced bacon (turkey bacon)

Whole Pickles 

Onion

Mustard

Garlic

Pepper

Oil

Beef broth

Gravy mix ((quick version if you're short on time)


For a rich, dark roulade sauce

1-2 tbsp butter or oil

One onion, finely chopped

1-2 carrots, diced

One stalk of celery, diced

1 tbsp tomato paste

1-2 bay leaves

3- 4 cloves

2-3 juniper berries

1-2 tsp cornstarch (for thickening)


Instructions


Prepare the Beef

  1. Lay the beef slices flat, cover them with foil, and pound them until they are nicely thin. 
  2. Season with pepper.  Note: adjusting the amount of pepper based on the type of mustard used.
  3. Spread a thin layer of mustard on the top side of each slice.
  4. Top the mustard with a few onion rings and a few pieces of garlic.
  5. Place a slice of bacon and a whole pickle on top. Note: I used low-sodium turkey bacon, but it was still quite salty—almost too much for my taste. You could substitute thin slices of unsalted (turkey) meat instead.
Roll and Secure

  1. Roll the beef tightly around the filling, starting from the end with the pickle.
  2. Secure with kitchen twine, toothpicks, or small metal skewers. 
Brown the Rouladen

  1. Heat oil in a pot or skillet over medium-high heat. 
  2. Sear the rouladen on all sides until browned, turning them frequently. Note: I used olive oil with some vegetable oil to achieve higher heat while searing. You can also brown the rouladen in the oven. 
Simmer

Add the beef broth and simmer gently for 1.5–2 hours or until the beef is tender.

Prepare the Sauce (quick version if you're short on time)

  1. Remove the rouladen and discard the twine.
  2. Strain the sauce.
  3. Thicken the sauce by whisking in the gravy mix.
  4. Return the rouladen (without the twine) to the thickened sauce and simmer for an additional hour, turning them occasionally. Note: Using gravy mix is a compromise because it saves time and effort compared to making a sauce from scratch (40 to 50 minutes, depending on the recipe's complexity). While it simplifies the process, it may lack the depth of flavor and freshness of a homemade sauce, as the mix typically contains preservatives and added salt. 
Voilà: Enjoy this traditional German dish! It pairs wonderfully with mashed potatoes and red cabbage, but potato dumplings or any other type of vegetable would also be great choices.


A rich, dark roulade sauce is the heart of an excellent rouladen dish! 
Here is the recipe:
  1. In a large pot, heat the butter or oil over medium heat.
  2. Add the chopped onion, carrots, and celery—Sauté for about 5 minutes or until the vegetables are softened.
  3. Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
  4. Add the beef rouladen broth, bay leaves, cloves, and juniper berries. Bring the mixture to a boil, then reduce the heat and simmer for a few minutes to develop the flavors.
  5. Once the sauce has simmered, strain it to remove the spices, then return the liquid to the pot.
  6. To thicken the sauce, mix the cornstarch with a small amount of cold water to create a slurry, then whisk it into the sauce. Simmer for 5 minutes or until the sauce reaches your desired consistency.
  7. Return the rouladen (without the twine) to the thickened sauce and simmer for an additional hour, turning them occasionally.
  8. To deepen the flavor of the roulade sauce, add a small amount of soy sauce (keeping the salt in mind), cranberry jam (adjusting for sweetness), or a splash of dark red cooking wine for richness. A dash of Worcestershire sauce can also be used (be mindful of its saltiness and tang).
Feel free to adjust these ingredients based on your taste.



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