Description
Delicious traditional German Beef Rouladen made with tender beef rolled around mustard, onions, bacon, carrots, and pickles, then slow-braised in a rich red wine gravy until melt-in-your-mouth tender. Perfectly served alongside spaetzle, red cabbage, or mashed potatoes for an authentic comfort meal.
Ingredients
Scale
- 3 pounds beef rouladen
- 3 ounces Keens hot mustard
- 2 medium onions, shredded or finely chopped
- 3 medium carrots, peeled and cut into 1/4 inch sticks
- 6 pickles, cut into 1/4 inch sticks
- 2 pounds thin cut bacon, slices cut in half
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 3 tablespoons vegetable oil
- 4 cups water, or more as needed
- 3/4 cup red wine (such as Cabernet Sauvignon or Malbec)
- 1 cup all-purpose flour
Instructions
- Cut beef rouladen into approximately 4×4 inch pieces if they come long. This creates manageable sizes for rolling.
- Lay out beef pieces on a board. Spread about one teaspoon of mustard on each piece, then sprinkle a teaspoon of shredded onion. Place half a slice of bacon, season with salt and pepper, then add carrot and pickle sticks (1 or 2 of each depending on size). Roll tightly and secure with a toothpick.
- Heat vegetable oil in a frying pan or skillet over medium-high heat. Sear about 6 rouladen at a time on all sides until browned. Transfer them to a large oven-safe Dutch oven. Avoid overcrowding to ensure proper searing.
- In a bowl, whisk together 1 cup flour with 3 to 4 cups water to form a slurry. Pour about 1 cup of slurry into the skillet with the beef drippings and whisk until the mixture thickens and the flour cooks through. Add 1/4 cup red wine and cook for a few more minutes while whisking. Pour the gravy over the rouladen in the Dutch oven. Repeat searing and making gravy in batches until all rouladen are cooked and covered.
- Set oven to 350°F (175°C) and position the rack in the middle.
- Cover the Dutch oven with its lid and bake for 2½ to 3 hours, until the beef is very tender and flavors melded.
- Let the rouladen rest for a few minutes after baking. Serve hot with traditional sides like spaetzle, German red cabbage, or mashed potatoes.
Notes
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 rouladen
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg