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Beef Rouladen

The Quirky Foodster Team

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Ingredients

  • 4 thin beef slices (top round, approx. 150 g / 5 oz each)
  • 4 tsp German mustard
  • 4 rashers bacon
  • 1 onion, finely chopped
  • 2 gherkins, cut into strips
  • 2 tbsp vegetable oil
  • 300 ml (1.25 cups) beef stock
  • 100 ml (1/3 cup) red wine
  • 1 tbsp tomato paste
  • 1 tbsp flour (for thickening)
  • Salt and black pepper, to taste
  • Kitchen twine or toothpicks

Method

  1. Lay the beef slices flat and gently pound to an even thickness with a meat mallet.
  2. Season each slice with salt and pepper, then spread with a thin layer of mustard.
  3. Lay a bacon rasher over each slice, then scatter with chopped onion and gherkin strips.
  4. Roll each slice up tightly and secure with kitchen twine or toothpicks.
  5. Heat oil in a Dutch oven and brown the rolls on all sides, about 6-8 minutes total.
  6. Add the tomato paste, wine and stock, cover, and braise on low heat for 1.5-2 hours until very tender.
  7. Remove the rolls and keep warm; whisk the flour into the braising liquid and simmer for 5 minutes to thicken into a gravy.
  8. Remove twine or toothpicks, slice if desired, and serve napped with gravy.

Introduction: Thin slices of beef rolled around bacon, onion, mustard and pickles, then braised until meltingly tender — a festive Sunday dish especially popular in the Rhineland and often served at Christmas in many German households.

Cultural Background: Thin slices of beef rolled around bacon, onion, mustard and pickles, then braised until meltingly tender — a festive Sunday dish especially popular in the Rhineland and often served at Christmas in many German households.

Tips: Pounding the beef to an even thickness before rolling ensures it cooks evenly and rolls up tightly.

Variations: Some regions add a strip of carrot inside the roll for sweetness, or use pork instead of beef for a lighter version.

Storage: Keeps 3 days refrigerated; flavour improves overnight.

Reheating: Reheat in the covered braising liquid over low heat for 10-15 minutes until warmed through.

Nutrition: Approx. 420 kcal, 36g protein, 20g fat, 12g carbohydrate per serving.

FAQs:

Q: Can I prepare these ahead of a dinner party?

A: Yes, Rouladen braise beautifully a day ahead and reheat very well.

Q: What's traditionally served with Rouladen?

A: Red cabbage and boiled or mashed potatoes are the classic pairing.

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