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Authentic German Beef Rouladen Recipe

Traditional German Beef Rouladen begins with top round steak thinly sliced, then spread with mustard, bacon, onions and wrapped around a mini pickle! Brown, then braise in a beef gravy made with vegetable broth.
5 from 4 votes
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Prep Time 1 hour
Cook Time 40 minutes
Course Beef Dishes, Main
Cuisine German
Servings 5 servings
Calories 480 kcal

Ingredients
  

  • 3 pounds Top round steak, sliced 1/2-inch thick, trimmed of all fat, and pounded 1/4-inch thick
  • 6 teaspoons Dusseldorf or any German-style prepared mustard
  • 1/4 cup finely chopped Onion
  • 12 slices lean Bacon, cut into approximate 1/2inch pieces, cook to tender but not crisp (drain)
  • 3 Claussen dill pickles (refrigerated section by hotdogs) chop to relish size
  • Pepper
  • fresh Nutmeg
  • 3 tablespoons Lard (or reserved bacon fat)
  • 2 cups Water
  • 1 cup coarsely chopped Celery
  • 1/4 cup thinly sliced Leeks, white part only
  • 1 tablespoon finely chopped scraped Parsnip
  • 3 Parsley sprigs
  • 1 teaspoon Salt
  • Ketchup
  • 1 tablespoon Butter
  • 2 tablespoons Flour
  • Kitchen cord or toothpicks

Instructions
 

PREPPING

  • Clean and prep vegetables
  • Cook bacon

ROCK 'N ROLL

  • Spread each rectangle with:
  • A teaspoon of mustard
  • Next, sprinkle it with approx. 2 teaspoons of onions
  • Then sprinkle lightly with pepper and fresh ground nutmeg
  • Now place pieces of cooked bacon down the center
  • Lastly, sprinkle about 2 teaspoons of diced pickle
  • Roll the meat, jelly-roll style, into a cylinder (tuck sides in as needed as you roll)
  • Tie the rolls at each end and in the middle with kitchen cord or tuck with toothpicks

BROWNING

  • In a heavy 10-12 inch skillet melt the lard (or use reserved bacon fat) over moderate heat until it begins to sputter.
  • Add the beef rolls, and brown them on all sides, regulating the heat so they color quickly and evenly without burning.
  • Transfer the rolls to a plate.

SLOW COOKING

  • Pour the water into the skillet and bring to a boil, meanwhile scraping in any brown particles that are clinging to the bottom and sides of the pan
  • Add the celery, leeks, parsnip, parsley and salt, and return the beef rolls to the skillet
  • Cover and reduce the heat to low, and simmer for 1 hour, or until the meat shows no resistance when pierced with a fork
  • Turn the rolls once or twice during the cooking period
  • Transfer the rolls to a heated platter, and cover with foil to keep them warm while you make the sauce

PREP TO GRAVY

  • Strain the cooking liquid left in the skillet through a fine sieve, pressing down hard on the vegetables before discarding them
  • Measure the liquid, return it to the skillet, and boil briskly until it is reduced to 2 cups
  • Remove from the heat.

MAKING THE GRAVY

  • Melt the butter in a small saucepan over moderate heat and, when the foam subsides, sprinkle in the flour
  • Lower the heat and cook, stirring constantly, until the flour is golden brown. Be careful not to let it burn.
  • Gradually add the reduced cooking liquid, beating vigorously with a whisk until the sauce is smooth and thick
  • Add a little ketchup
  • Taste for seasoning and return the sauce and the Rouladen to the skillet
  • Simmer over low heat only long enough to heat the rolls through
  • Serve the rolls on a heated platter and pour the sauce over them

Notes

Make sure to listen to Ruth's episode 168: A Wedding Feast to Last a Lifetime while making your beef rouladen!

Nutrition

Calories: 480kcalCarbohydrates: 6gProtein: 65gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 180mgSodium: 1.122mgPotassium: 1.158mgFiber: 1gSugar: 2gVitamin A: 361IUVitamin C: 4mgCalcium: 103mgIron: 6mg
Keyword Beef Rouladen, German Beef Rouladen, Traditional
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