Authentic German Rouladen Recipe

I’ve just taken a culinary leap with a recipe I frequently cook: Beef Rouladen prepared with thin beef slices layered with German mustard, bacon and pickles. Infused with red wine, beef broth, onions and thyme, this dish offers a surprisingly rich medley of flavors that pleases every meat lover indeed.

I’ve been wanting to recreate a traditional German dish for a while now, and this Authentic German Rouladen recipe really caught my eye. I start with four thin beef slices seasoned with salt and freshly ground black pepper, and then I spread a thick layer of German-style mustard on them.

I lay a slice of crispy bacon on each and add thinly sliced onions with quartered dill pickle spears for a tangy punch. I sear everything in vegetable oil before braising it in a mixture of beef broth and a splash of red wine.

A bay leaf and a dash of dried thyme come along for the ride, and a bit of flour is used to thicken the resulting gravy. The process might seem a bit old school, but the mix of flavors creates a unique twist on traditional beef dishes that is absolutely worth trying.

Why I Like this Recipe

I really love this recipe because it gives me a totally awesome mix of flavors. I mean, the tanginess of the mustard combined with the salty bacon and crunchy pickles makes every bite interesting, and it makes my taste buds dance.

I also like how the slow simmering turns the beef incredibly tender. It’s not hard to see that a long, gentle cook makes it taste homey and comforting even when I’m just in the mood for something hearty.

Another reason I like it is because the gravy turns out super rich and full of flavor. All the yummy bits left in the pan from browning really add a depth that makes serving it with a side really satisfying.

And lastly, I dig that the recipe is simple enough to follow, but still has enough steps to let me feel like I accomplished something amazing in the kitchen. It may seem a bit complicated sometimes, but it always ends up tasting just right.

Ingredients

• Beef slices: loaded with protein, it’s lean and gives rich flavour, keeps filling you up.
• Mustard: tangy and zesty, brings brightness to the dish without extra sugar.
• Dill Pickle: adds a sour kick, also a bit crunchy, low in carbs and calories.
• Bacon: offers a smoky taste, its fattiness makes it rich but a bit unhealthy sometimes.
• Onion: adds sweetness when cooked, full of fibre, vitamins and antioxidants.
• Beef broth: enriches the sauce with nutrients and deep earthy flavor, enhances moist meat.

Ingredient Quantities

• 4 thin beef slices (about 6 oz each, from top round or similar)
• Salt (to taste)
• Freshly ground black pepper (to taste)
• 2 tbsp mustard (a German-style mustard works best)
• 4 slices bacon (about 2 inches each)
• 1 medium onion, thinly sliced
• 4 dill pickle spears, quartered lengthwise
• 2 tbsp vegetable oil (or a bit of lard, if you prefer)
• 1 cup beef broth
• 1/2 cup red wine (optional but adds depth)
• 1 bay leaf
• 1 tsp dried thyme
• 1-2 tbsp flour (for thickening the gravy)

How to Make this

1. First, pat your beef slices dry and season both sides with salt and freshly ground black pepper. Then spread about 2 tbsp of German-style mustard evenly on one side of each slice.

2. Lay one slice of bacon, some of the thinly sliced onion, and one quartered dill pickle spear on the beef round, making sure it’s spread out evenly.

3. Roll up each beef slice tightly, tucking the ends in as you roll, and secure them with toothpicks or kitchen string so they stay intact.

4. In a heavy pan, heat 2 tbsp of vegetable oil (or a bit of lard if you prefer) over medium-high heat. Brown the rolled beef on all sides until they have a nice color.

5. Remove the browned rolls from the pan and add all of the remaining onion slices to the pan; cook them until they start to soften and get a little golden.

6. Pour in 1 cup of beef broth and 1/2 cup of red wine if you’re using it, scraping up all the tasty browned bits from the bottom of the pan as you stir.

7. Return your beef rolls back into the pan. Then add one bay leaf and sprinkle in 1 tsp of dried thyme over everything.

8. Reduce the heat to low and let the rolls simmer for about 45 minutes to an hour so the beef gets tender and all the flavors meld together.

9. If you like your gravy a bit thicker, mix 1-2 tbsp of flour with a little cold water and stir it into the pan. Let it simmer for a few more minutes until the sauce thickens up.

10. Finally, taste the gravy and adjust the salt and pepper if needed, then serve your delicious authentic German Rouladen hot with your favorite sides. Enjoy!

Equipment Needed

1. Paper towels for drying the beef slices.
2. A cutting board and a sharp knife for slicing onions and quartering pickles.
3. Measuring spoons and cups to get the mustard, broth, red wine, bay leaf, thyme, and flour exactly right.
4. A heavy pan for browning the beef and simmering the sauce.
5. Tongs or a spatula to turn the beef rolls while they’re browning.
6. Toothpicks or kitchen string to secure the beef rolls when you roll them up.
7. A small bowl for mixing the flour with water if you wanna thicken the gravy.

FAQ

Authentic German Rouladen Recipe Substitutions and Variations

• Instead of thin beef slices, you can use thin pork tenderloin slices, though the flavor may be a bit different
• If you dont have German-style mustard, try using Dijon or even a spicy brown mustard in a pinch
• Swap out bacon for pancetta or smoked ham if you’re looking for a slightly different taste
• If red wine isn’t available, you can use extra beef broth with a splash of grape vinegar to add some depth
• You can replace dried thyme with a pinch of marjoram or a little Italian herb mix if needed

Pro Tips

1. When you’re browning the beef, dont crowd the pan – do it in batches so you get a nice sear instead of stewing the meat, this really amps up the flavor.
2. Make sure you mix the flour with cold water really well before adding it to the gravy so you dont get lumps, stirring constantly is key.
3. If youre using red wine, try to let it cook off a bit so the alcohol evaporates and only leaves behind a deep flavor, but dont overdo it or you might lose the subtle taste.
4. Lastly, once everything is simmered, let the beef rolls rest a couple minutes before serving so the juices settle in all the layers, it makes a big difference in the overall taste.