Description
Traditional German Beef Rouladen made with thin slices of beef rolled around mustard, pickles, and smoked beef, then slow-braised until tender in a rich, silky gravy.
Ingredients
For the Rouladen:
2 pounds top round beef, sliced to 1/4-inch thickness
8 slices smoked beef
4–5 whole dill pickles, thinly sliced
2/3 cup mustard (yellow or whole grain)
1 whole onion, half sliced and half diced
For the Gravy:
3 tablespoons vegetable oil or clarified butter
2–3 stalks celery, chopped
2–3 medium carrots, chopped
1 bay leaf
3 cups beef broth, divided
1/4 cup pickle juice
2 tablespoons tomato paste
2 tablespoons cornstarch
Salt and pepper, to taste
Instructions
- Place beef slices between plastic wrap and pound until thin and even.
- Spread mustard over each slice, then layer with smoked beef, sliced onion, and pickles.
- Fold sides inward, roll tightly, and secure with toothpicks or kitchen twine.
- Heat oil or clarified butter in a large skillet and brown rouladen on all sides. Remove and set aside.
- In the same pan, sauté diced onion, celery, and carrots until softened.
- Stir in tomato paste, then add 2 cups beef broth, remaining broth, pickle juice, and bay leaf. Bring to a boil.
- Return rouladen to the pan, reduce heat, cover, and braise for about 90 minutes until tender.
- Remove rouladen and strain the sauce, discarding vegetables.
- Return liquid to pan and whisk in cornstarch mixed with cold water. Simmer until thickened and season with salt and pepper.
- Return rouladen to the gravy and keep warm until serving.
Notes
Whole-grain mustard adds deeper flavor.
Mushrooms can be added to the gravy for richness.
Finish with a splash of vinegar for brightness.
Serve with spaetzle, mashed potatoes, or buttered noodles.
Can be adapted for slow cooker cooking.
Nutrition
- Serving Size: 1 roulade with gravy
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 155mg
