Rouladen, German Beef Rolls

Pin It
(5-6 servings)

I have always loved these. There's different versions of this dish found throughout Germany, and they appear to be adaptations of a French dish.

This recipe is quite similar to my mother's. I think she might have also thrown a few juniper berries into the gravy (not very easy to find in Texas); I'll have to ask her about that.

I made braised red cabbage to go with these. Buttered egg noodles, dumplings or spaetzel go well with this too.

about 1.5 lbs of top or bottom round cut into thin slices.
2 - 3 tbsp German style (not the Bavarian sweet) mustard, Dijon works too
5-6 slices of bacon, cut in half
1/4 red or yellow onion sliced
about 4 small dill pickles, sliced
salt, freshly ground black pepper and paprika

2 tbsp olive oil
3/4 cup red wine
1.5 cups beef stock
2 tbsp tomato paste
1 bay leaf , halved

1 tbsp flour
3 tbsp sour cream

Pound the meat with a meat hammer to flatten as much as possible without tearing.

Spread about a teaspoon of mustard over each piece of meat. Sprinkle with salt, pepper and paprika. Add the bacon, onion and pickle slices.

Roll up the beef slices and secure with kitchen string or wooden toothpicks.

Heat up the oil in a heavy saucepan or dutch oven. Add the beef rolls and fry until they are brown on all sides.

Arrange the rolls into a single layer and add the wine, beef stock, tomato paste and bay leaf. Cover and cook over low heat for about 1 1/2 -2 hours, (turning the meat over a few times) or until the beef is tender.

Transfer the rouladen to a plate.

Combine the flour and sour cream. Whisk in a few spoons of the hot liquid and, then whisk all of that back into the pot. Simmer for about 3 minutes until the gravy thickens.Check the seasoning and return the rouladen to the pot. Cook for a few more minutes until they heat through.

Traditionally, this is served with dumplings and braised red cabbage. They are also very good with egg noodles or spaetzel.