Ingredients
Scale
For the Rouladen:
- 4 slices beef top round or flank steak (¼-inch thick)
- 2 tbsp Dijon or German mustard
- 4 slices bacon
- 1 small onion, finely chopped
- 4 small dill pickles, sliced lengthwise
- Salt & black pepper, to taste
- 2 tbsp flour (for dusting)
For the Gravy:
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 cup beef broth
- ½ cup red wine (or more beef broth)
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 bay leaf
- 1 tsp cornstarch + 2 tbsp water (optional, for thickening)
💡 Pro Tip: Ask your butcher to slice the beef thinly for easy rolling!
Instructions
- Prepare the Beef: Pound beef slices to ¼-inch thickness, season with salt and pepper.
- Assemble the Rouladen: Spread mustard on beef, add bacon, onions, and pickles, then roll tightly and secure with twine or toothpicks.
- Sear the Rolls: Brown rouladen in butter and oil, then set aside.
- Make the Gravy: In the same pan, add tomato paste, deglaze with red wine, then stir in beef broth, Worcestershire sauce, and bay leaf.
- Braise Until Tender: Return rouladen to the pan, cover, and simmer for 60–90 minutes.
- Thicken & Serve: Remove beef, thicken gravy with a cornstarch slurry (if needed), and serve with mashed potatoes, spätzle, or red cabbage
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main course
- Method: Braising
- Cuisine: German