Experience the rich flavors of tradition with our Authentic Beef Rouladen, a culinary gem from Nith. This classic dish features thin slices of beef rolled with a savoury filling, creating a symphony of taste in every bite. Perfect for a special meal, our Beef Rouladen brings a taste of heritage to your dining table.
For the Rouladen:
8 slices top round beef, about 4×6 inches in size and 1/4 inch thick, gently pound the slices with a meat mallet until they’re a little thinner than 1/4 inch (be careful not to pound holes into them)
1/3 cup German yellow mustard
8 slices bacon
8 medium German pickles, sliced lengthwise
1 medium yellow onion, diced
salt and freshly ground black pepper
Directions
Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it’s running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.
Heat the butter and oil in a heavy Dutch oven or pot (make sure it’s oven-safe if baking in the oven) and generously brown the rouladen on all sides. Browning them well will ensure a rich and flavorful gravy. Set the Rouladen aside on a plate.
Do not remove the browned bits in the bottom of the pan (important for a flavorful gravy): Add the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper.
Nestle the beef rouladen in the pot.
Oven or Stovetop: You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender, but for the most even cooking we recommend transferring the pot (make sure it’s oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.
Serve the Rouladen and gravy with Homemade Rotkohl and either Homemade Spätzle, Homemade SemmelKnödel (or Kartoffelknödel) or boiled potatoes.
NOTES
This recipe makes 2 rouladen per person. Alternatively you can make larger rouladen for one large rouladen per person.
