Beef Rouladen Recipe

Gather ’round, food adventurers, because today I’m diving headfirst into a savory classic that’s as comforting as a cozy sweater on a chilly day—beef rouladen! Here’s how I roll (pun intended) when it comes to layering flavors and bringing a touch of tradition to the table.

Beef Rouladen is one of my favorite comforting German dishes. I love using thin slices of beef top round, paired perfectly with tangy yellow mustard and smoky bacon.

I find that the addition of chopped onions and pickles adds a delightful crunch and tanginess. My recipe uses beef broth and a touch of red wine to enhance the flavors, creating a rich sauce that is simply irresistible.

For my taste, a touch of salt and pepper rounds off this delicious, hearty meal.

Beef Rouladen Recipe Ingredients

• Beef Top Round: Lean protein source, rich in iron and B-vitamins.
• Yellow Mustard: Adds tangy flavor, low in calories, contains antioxidants.
• Bacon: Provides savory, salty flavor; source of protein and fat.
• Onions: Natural sweetness, adds depth, contains fiber and antioxidants.
• Dill Pickles: Adds acidity and crunch, low in calories, probiotic benefits.
• Beef Broth: Rich, savory base, enhances beef flavor, supports collagen intake.
• Dry Red Wine: Depth of flavor, optional, contains antioxidants (resveratrol).

Beef Rouladen Recipe Ingredient Quantities

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• 4 pieces of beef top round or beef rouladen (sliced thin about ¼ inch)
• 4 tablespoons yellow mustard
• 8 slices thinly sliced bacon
• 2 medium onions, chopped
• 2 dill pickles, quartered lengthwise
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil or clarified butter
• 2 cups beef broth
• 1/2 cup dry red wine (optional)
• 1 tablespoon all-purpose flour
• 1 tablespoon cold water

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How to Make this Beef Rouladen Recipe

1. Lay out the slices of beef on a flat surface and spread a tablespoon of yellow mustard over each slice.

2. Sprinkle each slice with a little salt and freshly ground black pepper.

3. Place two slices of bacon, some chopped onions, and a quartered dill pickle at one end of each slice of beef.

4. Carefully roll up each slice, securing with toothpicks or kitchen twine to hold them together.

5. In a large skillet or Dutch oven, heat the vegetable oil or clarified butter over medium-high heat.

6. Add the beef rouladen rolls, browning them on all sides. This should take about 5-8 minutes.

7. Once browned, remove the rouladen and set them aside. Add the remaining onions to the pan and sauté until soft.

8. Return the rouladen to the pan, pour in the beef broth, and add the dry red wine if using. Bring to a simmer.

9. Cover the skillet and reduce the heat to low. Let the rouladen simmer gently for about 90 minutes to 2 hours, until tender.

10. To thicken the sauce, mix the flour with cold water to make a slurry. Remove the rouladen, add the slurry to the sauce, stirring until thickened, then serve the rouladen with the sauce.

Beef Rouladen Recipe Equipment Needed

1. Flat surface (cutting board or countertop)
2. Knife
3. Tablespoon
4. Toothpicks or kitchen twine
5. Large skillet or Dutch oven
6. Stove
7. Measuring cups
8. Measuring spoons
9. Mixing spoon or spatula
10. Small bowl (for slurry)
11. Whisk or fork (for mixing slurry)

FAQ

• What is the best cut of beef for Rouladen?
  Beef top round or beef rouladen sliced thin about ¼ inch is ideal as it rolls easily and cooks to tenderness.
• Can I substitute yellow mustard with another type?
  Yes, you can use Dijon mustard for a slightly different, tangier flavor.
• Is the red wine necessary for the recipe?
  No, the red wine is optional but adds depth to the sauce. You can omit it or replace it with additional beef broth.
• How do I prevent the roulades from unraveling while cooking?
  Secure each roulade with a toothpick or kitchen string to keep it intact during cooking.
• What can be used instead of dill pickles?
  If you don’t have dill pickles, you can use cornichons or even omit them if preferred.
• Can I make this recipe ahead of time?
  Yes, Rouladen can be made a day ahead and reheated. This actually allows the flavors to meld even more.
• What sides go best with Beef Rouladen?
  Traditional sides include potato dumplings, boiled potatoes, or red cabbage to complement the rich flavors.

Beef Rouladen Recipe Substitutions and Variations

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• For yellow mustard: Substitute with Dijon mustard or spicy brown mustard for a different flavor profile.
• For bacon: Use pancetta or prosciutto as an alternative.
• For dill pickles: Replace with cornichons or sweet gherkins if desired.
• For vegetable oil or clarified butter: Use olive oil or ghee as substitutes.
• For dry red wine: Use an equal amount of beef broth with a teaspoon of red wine vinegar for acidity.

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Pro Tips

1. Choose Quality Meat For the best flavor and texture, select a high-quality beef top round or ask your butcher to prepare rouladen cuts. This ensures tenderness and makes rolling easier.

2. Customize the Filling While the classic filling includes bacon, onions, and pickles, you can enhance the flavor by adding other ingredients like a thin layer of prosciutto or a sprinkle of grated Parmesan cheese.

3. Proper Browning Ensure you brown the rouladen well on all sides. This step is crucial as it adds depth and richness to the final sauce through the Maillard reaction, giving the dish a robust flavor.

4. Slow Cooking for Tenderness After browning, slow cook the rouladen to ensure they turn out tender. A gentle simmer for at least 90 minutes allows the flavors to meld beautifully and tenderizes the meat.

5. Optimize the Sauce For a richer sauce, consider deglazing the pan with a splash of red wine or balsamic vinegar before adding the beef broth. After thickening, you can also finish with a knob of butter for a silky texture.