and many more! (click link for complete list).Rouladen aren’t hard to make, but they do take time. You can shave off some time on the day of your meal by assembling the rouladen ahead of time and chilling them until you’re ready to cook them. Rouladen are made by spreading some German mustard on thinly cut slices of beef, adding bacon, sliced German pickles and chopped onions. Sprinkle with some salt and pepper and roll them up, securing the rolls with toothpicks or cooking twine. Next you generously fry the rouladen in oil until they’re nicely browned on all sides. They’re then removed and set aside so you can saute the onions and vegetables for the gravy. Add the liquids and spices to the cooked veggies and nestle the rouladen in this mixture to simmer on low until the meat is fork tender. The rouladen are returned to the gravy, heated through and served with Rotkohl and boiled potatoes, Knödel, or Spätzle.īelow we’ve provided step-by-step pictured instructions to ensure your success! The rouladen are removed, the sauce is poured through a strainer, and the resulting gravy is returned to the pot and thickened. Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of German mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it’s running the same length as the beef.
Place the sliced German pickles and chopped onions on each beef slice.
Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine. Heat the butter and oil in a heavy Dutch oven or pot (make sure it’s oven-safe if baking in the oven) and generously brown the rouladen on all sides. Browning them well will ensure a rich and flavorful gravy. *Do not remove the browned bits in the bottom of the pan, it’s key to the most flavorful gravy!Īdd the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes.Īdd the beef broth, tomato paste, bay leaf, salt and pepper.
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