German Beef Rouladen
Ingredients
For the rouladen
- 4 slices beef for rouladen
- 2 onions
- 4 small pickles, e.g., cornichons
- 2 tbsp hot mustard
- 8 slices bacon
- 1 tbsp clarified butter
- salt, pepper
For the sauce
- 2 onions
- 1 stalk leek
- 2 carrots
- 0.25 celery root
- 1 tbsp clarified butter
- 1 tbsp tomato paste
- 0.5 l red wine, full-bodied
- 0.5 l beef stock, from a jar
- 1 bay leaf
- 1 sprig thyme
- 2 allspice berries
- 4 black peppercorns
Nutrition per rouladen, approx.: 450 kcal15 g protein40 g carbs18 g fat7 g fiber
Estimates, calculated from the ingredients.
Equipment
- Kitchen twine
Instructions
- Halve the 2 onions and the 4 small pickles for the rouladen, cut them into strips and set aside.
- For the sauce, clean the 2 onions, 1 stalk leek, 2 carrots and 0.25 celery root, cut them into rough chunks and set aside separately.
- Carefully pound the 4 slices beef for rouladen flat between two oiled sheets of plastic wrap.
- Lay the slices out side by side and spread 2 tbsp hot mustard on the top side.
- Season the mustard side with salt and pepper and lay 2 slices of bacon on each.
- Distribute the onion and pickle strips over the bacon.
- Fold in the sides of each roulade and carefully roll up the slices.
- Tie each roulade up like a parcel with kitchen twine so they don’t come open while searing.
- Heat 1 tbsp clarified butter in a Dutch oven and sear the rouladen well on every side.
- Remove and set aside.
- Heat 1 tbsp clarified butter and sear the prepared diced vegetables well so they develop roasted flavors.
- Add 1 tbsp tomato paste and brown it as well.
- Deglaze with 0.25 l red wine and let it reduce completely.
- Then pour in another 0.25 l red wine and 0.5 l beef stock and briefly bring to a boil.
- Carefully place the rouladen and the spices (1 bay leaf, 1 sprig thyme, 2 allspice berries and 4 black peppercorns) in the sauce.
- Cover the Dutch oven with a lid and braise the rouladen over low heat for 2 hours.
- When the rouladen are done, take them out of the pot and keep them warm.
- Pour the sauce through a sieve and reduce it in a pot over the highest heat until creamy.
- Then put the rouladen back into the warm sauce.
- Carefully remove the kitchen twine from the rouladen and serve and enjoy with the side dishes.
Tips
- Rouladen are definitely a more elaborate dish. I always make a double batch right away, but that also always means twice the prep time.
- Reducing the sauce takes a while, but it’s definitely worth it. Since the time can vary from 5 – 20 min, I don’t make any side dishes that have to be ready à la minute. The potato gratin is quite practical here. While the rouladen are braising, you can prepare it and put it in the oven for 50 – 60 min. Then turn the oven down to 60 °C (140 °F) and keep the gratin warm. Super practical: while the sauce is reducing, put the rouladen in the oven as well to keep them warm.
- The original recipe is from Johann Lafer’s cookbook “Der große Lafer” (ad), which I can highly recommend if you love the classics of German / Austrian cuisine.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Beef Rouladen
Can I leave out the pickles?
Yes, just leave them out. Or place half a pickle whole inside the roulade. That way you can easily remove it later.
Is there an alternative to the onion filling?
Dice the onions finely and sauté them with chopped parsley in a skillet. Let them cool and spread them over the mustard.
What side dish goes with beef rouladen?
A potato gratin is ideal, since it bakes in the oven while the rouladen braise. Add a mixed salad of tender young greens.
How long do braised beef rolls keep?
Store the beef rolls together with the gravy in a sealed container in the fridge. That keeps them juicy, and they stay good for 2–3 days. Reheat them slowly in the gravy in a pot until heated through.
Can I freeze beef rolls?
Yes, beef rolls freeze beautifully. Freeze them in portions with plenty of gravy in freezer containers. They keep for about 3 months. Thaw them overnight in the fridge and reheat them slowly in a pot.
