Rouladen

Rouladen is a hearty and comforting German dish made of thinly sliced beef rolled up with mustard, pickles, onion, and carrot simmered in a delicious gravy.

Ingredients

For the Rolls:

• 8 slices top round beef (4×6 inches, about ¼ inch thick, pounded thinner if needed)
• ⅓ cup German yellow mustard
• 8 slices bacon
• 8 tbsp medium dill pickles, sliced lengthwise
• 1 tbsp medium yellow onion, sliced
• 1 tbsp medium carrot, thinly sliced
• 1 tbsp salt and black pepper (to taste)
• 1 tbsp oil

For the Gravy:

• 1 tbsp butter
• 1 tbsp yellow onion, roughly chopped
• 1 tbsp large carrot, roughly chopped
• 1 tbsp large celery stalk, roughly chopped
• 3 tbsp garlic cloves, roughly chopped
• 1 cup dry red wine
• 1 tbsp tomato paste
• 2 cups beef broth
• 1 tbsp bay leaf
• 1 tsp sugar
• 1 tbsp salt and pepper to taste
• 1 – 2 tbsp cornstarch dissolved in 2 – 3 tbsp liquid

Instructions

1. Lay the beef slices flat. Spread each with about 2 tsp of mustard and sprinkle with salt and pepper. Place a strip of bacon lengthwise on each slice.
2. Add a slice of pickle, carrot, and onion towards one end. Roll up the beef, tucking in the ends, and secure with a toothpick.
3. Preheat oven to 325℉. Heat oil in a Dutch oven over medium-high heat. Brown the beef rolls on all sides, about 3 – 5 minutes. Remove from the pan.
4. Add butter, onion, celery, and carrot to the pot. Season with salt and pepper. Cook until slightly softened, about 5 minutes. Add garlic and cook for 1 minute.
5. Pour in red wine, scraping up browned bits. Bring to a boil, then reduce heat and simmer 2 minutes. Add tomato paste, broth, sugar, salt, pepper, and bay leaf. Bring to a simmer and return rouladen to the pot.
6. Bake in the oven for about 90 minutes or until the meat is fork-tender.

For the Gravy:

1. When the beef is tender, remove from the dish. Strain the liquid and return it to the pot.
2. Simmer the liquid and whisk in the cornstarch mixture to thicken. Adjust seasoning as needed.
3. Serve the rouladen with the gravy spooned over top.

Storage Instructions

Allow the rouladen and gravy to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little broth if needed.

What Cut of Meat Is Rouladen?

Rouladen is often made from top round beef or a similar lean, thin cut suitable for rolling.

What Is Roulade Made Of?

A roulade typically refers to a rolled piece of meat filled with other ingredients. In the case of rouladen, it’s beef rolled around mustard, pickles, onions, and bacon.

What Nationality Is Rouladen?

Rouladen is a German dish, commonly served in traditional German households and at special occasions.

Why Is My Rouladen Tough?

Rouladen can be tough if it’s not cooked long enough or at a low enough temperature. Braising it slowly and gently, and using a cut of meat appropriate for long cooking, helps ensure tenderness.