Authentic German Rouladen

Three rouladen beef rolls on a white plate covered in gracy. One is cut in half to reveal the pickle and bacon inside.

No ratings yet

Traditional German rouladen: tender beef rolls enveloping a flavorful filling of bacon, onions, mustard, and pickles; all simmered to perfection in a rich gravy.

Prep Time30

Cook Time1 15

Course: Dinner

Cuisine: German

Servings:

Calories: 403kcal

Author: Jana Dziak

Ingredients

3 lbs Top-round steak Or flank steak. Sliced ½ inch thick, trimmed of any fat or gristle, and then pounded until ¼ inch thick into rectangles.
6 teaspoons Mustard A strong German-style mustard or dijon.
¼ cup Onion Diced as small as possible.
6 slices Bacon strips Leaner cuts, you want them about 8-inches long.
3 medium Dill Pickles Rinsed and cut lengthwise into halves.
2 tablespoons Fat or Oil Neutral. I prefer lard or tallow.
¼ cup Celeriac You can replace this with parsnips, carrots, or more celery.
¼ cup Leeks Thinly sliced, white parts only.
¼ cup Celery
3 tablespoons Parsley Finely chopped.
2 cups Water Chicken, beef, or veggie stock with a splash of red or white wine is better.
1 tablespoon Butter Unsalted.
2 tablespoon Flour All-purpose or gluten-free.
Salt + pepper To taste.

Instructions

Cut steak into six rectangular pieces about 4 inches wide and 8 inches long. Pound meat with a mallet (if needed) until it is ¼ inch thick. Sprinkle with some salt & pepper on both sides, going easy with the salt as we will be adding pickles and bacon to the meat.
Spread each beef rectangle with some mustard, followed by a sprinkling of some onions, and then place a slice of bacon down the center.
Lay a strip of pickle across the narrow end of each piece of beef.
Roll the meat around the pickle into a cylinder. Tie the rolls at each end with kitchen twine. You may use toothpicks instead.
In a heavy, preheated pan (like a cast iron skillet), add your oil or fat over moderate heat and then add the rolls in batches, browning them deeply on each side. Do not let them burn. Transfer the seared rolls onto a plate.
When your rolls are all done browning, pour water into the skillet and scrape up any fond and browned bits from the bottom with a wooden spoon.
Add the celery, leeks, celeriac, parsley, and salt, and bring to a simmer before returning all of the beef rolls back to the skillet. Cover the skillet and reduce the heat to low, simmering gently for 1 hour or until the meat shows no resistance when pierced with a fork. Turn the rolls once or twice during the cooking hour. Once done, transfer the rolls to a platter and keep them warm while you make the sauce.
Strain the cooking liquid left in the pot/skillet through a colander, pressing down hard on the veggies before discarding them. Return the liquid to the skillet and boil it briskly until it reduces down to a thick sauce. As this is cooking, make the roux.
In a separate small pot or pan, melt the butter, sprinkle in the flour, and cook this roux until it thickens and begins to turn a pale yellow color. Do not let it burn. Stir constantly. Add this roux slowly to the other liquid, whisking until the sauce is smooth and thick. Cook for a few minutes to make sure the raw flour is cooked. Taste for seasoning and adjust for salt and pepper as needed.
Serve your rouladen smothered in the thick, creamy gravy alongside your side dishes.

Nutrition