The traditional German Rouladen, a magnificent beef roll stuffed with bacon, pickles, and onions, represents the epitome of German comfort food. This cherished recipe has been passed down through generations, originating in the late 18th century when beef became more accessible to the average household. The combination of tender beef, smoky bacon, and tangy pickles creates a harmonious blend of flavors that’s simply irresistible.
Ingredients
For the Beef Rolls
- 4 slices of beef (top round), 23 x 13 cm, approximately 150g each
- 4 slices bacon
- 4 tablespoons Dijon mustard
- 4 small dill pickles
- 1 small yellow onion
- Salt and freshly ground black pepper
- 15 ml vegetable oil
- Kitchen twine or toothpicks
For the Gravy
- 1 large carrot (approximately 120g)
- 1 small leek (approximately 100g)
- 2 celery stalks (approximately 80g)
- 240 ml red wine
- 15 ml tomato paste
- 2.5g sugar
- 500 ml beef broth
- Salt and pepper to taste
Preparation Time
- Prep: 45 minutes
- Cook: 2 hours
- Total: 2 hours 45 minutes
- Servings: 4
Cooking Instructions
- Begin by preparing your vegetables:
- Dice the onion finely
- Cut pickles into small cubes
- Slice carrots, celery, and leek into uniform pieces
- Prepare the beef:
- Pound each slice between plastic wrap until thin (about 3-4mm)
- Season both sides with salt and pepper
- Spread 1 tablespoon mustard on each slice
- Layer with bacon, diced onions, and pickles
- Roll tightly and secure with twine or toothpicks
- Create the gravy:
- Brown rolls in hot oil on all sides
- Remove meat and sauté vegetables
- Add tomato paste and sugar
- Deglaze with wine in two stages
- Add broth and return meat
- Braise at 155°C for 90 minutes, turning every 30 minutes
Pro Tips
- Choose marbled beef for the most tender results
- Roll the meat against the grain for better texture
- Don’t skip the browning step – it’s crucial for flavor
- Let the rolls rest for 10 minutes before slicing
Variations
- Replace pickles with carrots for a milder taste
- Use pancetta instead of bacon
- Add mushrooms to the gravy for earthier flavor
- Try veal instead of beef for a lighter version
Storage and Make-Ahead
- Store in airtight container for up to 3 days
- Freeze for up to 3 months
- Can be prepared up to 24 hours in advance
- Reheat gently in gravy to maintain moisture
Nutritional Information (per serving)
- Calories: 450
- Protein: 35g
- Fat: 28g
- Carbohydrates: 12g
- Fiber: 2g
Common FAQs
Q: Can I make Rouladen without bacon?
A: Yes, though it adds moisture and flavor. Consider using thinly sliced prosciutto or smoked turkey as alternatives.
Q: Why is my Rouladen tough?
A: This typically happens when the meat isn’t pounded thin enough or cooked at too high a temperature. Ensure slow, gentle braising.
Q: Can I use different mustard?
A: While Dijon is traditional, whole grain or German mustard work well. Avoid yellow mustard as it’s too mild.
Q: How do I know when it’s done?
A: The meat should be fork-tender and easily pierced. This typically takes 90 minutes, but might vary based on meat thickness.
Serve your Rouladen with traditional German sides like Spätzle, potato dumplings, or mashed potatoes, and red cabbage for an authentic experience. This hearty dish pairs beautifully with a robust German red wine or dark beer.