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German Beef Rouladen

Beef Rouladen, German Rouladen

A favorite meal I prepare for guests while in the US are Rouladen, it can’t be found in many restaurants. The best meat for Rouladen is Top Round beef cut into 1/4 inch thin steaks. If you can’t find them have a speciality store or Deli butcher will slice them for you.

For this recipe I have found a 3 lb Top Round Beef Roast, which I froze for 2 hours, it made it easier to slice it very thin. If you have a meat/bread slicer machine, that’s even better.

You need to have everything ready. Chop the onions, pickles and bacon. I prefer cooking my Rouladen in the Dutch Oven, but an Instant Pot will do also. From time of preparation including cooking it will take about 2 hours, (Instant pot about 1 hr).

Rouladen can also be cooked in the “Instant Pot”. Sear on all sides, add 2 cups of beef or chicken broth. Place seared Rouladen on a trivet. Cook at high pressure 20 minutes, then a 10 minutes slow release. Thicken the sauce, season with additional salt and pepper and add some red wine at the end. Serve with my Pretzel dumplings

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Instead of toothpicks use Rouladen skewers for easy closing

Scroll to my YouTube below the Recipe

German Beef Rouladen

German Beef Rouladen
Category: Main entree
Cuisine: German
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes

If you can’t find thin cut beef slices in your store, ask a butcher at the Deli to cut them 1/4″ thin. You also could buy a 3 lb Top Round beef roast, freeze for 2 hours, then slice thin. Rouladen can also be cooked in the “Instant Pot”. Sear on all sides, add 2 cups of beef or chicken broth. Place Rouladen on a trivet. Cook at high pressure 20 minutes, then a 10 minutes slow release. Thicken the sauce, season with additional salt and pepper. Optional: add some wine and sour cream at the end.

Ingredients

  • 8 slices thin cut beef (top round steaks)
  • 1/4 cup Dijon mustard
  • Salt and pepper to taste
  • 8 bacon strips (sliced)
  • 1 large onion, chopped
  • 4 pickles, cubed
  • 3 tbsp vegetable oil
  • 3 cups beef broth
  • 1/2 cup water
  • 1/3 cup flour and/or cornstarch
  • 3 tbsp Red wine
  • Some parsley

Instructions

  • Lightly sprinkle salt and pepper the beef steaks on the outer side.
  • On the other side spread the mustard, lay the bacon strips, onions and pickles on top towards the middle.
  • Roll up and secure with tooth picks or kitchen yarn
  • In a large skillet, heat oil over medium-high heat. Brown beef from all sides.
  • Add the beef broth parsley and bouillon if desired.
  • Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
  • Remove to a serving platter and keep warm.
  • For thickening the gravy combine the flour and cornstarch with water and stir into the gravy. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • At the end round up with some salt, pepper, red wine, and a tbsp of sour cream (optional)

Notes

Serve with Spätzle, bread or potato dumplings, mashed Potatoes and sweet and sour red Cabbage

Nutrition information

8 servings
Serving Size: 1 Rouladen
https://angiesweb.com/german-beef-rouladen/

AngiesWeb.com

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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