German Rouladen and Gravy Recipe

The German Rouladen and Gravy Recipe is a delicious and hearty dish that combines tender beef with flavorful ingredients. To make the Rouladen, you'll need top round beef, German yellow mustard, bacon, German pickles, sweet onions, paprika, black peppercorns, and sea salt.

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5 from 1 vote

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Course: Main Course

Cuisine: German

Keyword: German Rouladen and Gravy Recipe

Servings: Servings

Calories: 1056 kcal

Equipment

skillet
Cutting board
knife
Toothpicks or kitchen twine
Pot for gravy preparation
Strainer
Serving platter

Ingredients

For the Rouladen:

5 lbs. beef top round
black peppercorns whole black - freshly ground
1/2 cup yellow mustard
12 slices bacon
8 medium German pickles medium size - sliced lengthwise
4 onions sweet - large- chopped
1 tsp paprika ground
sea salt

For the Gravy:

1 tablespoon butter
3 tbsp canola oil
1 yellow onion medium - chopped
1 clove garlic minced
1 leek chopped, rinsed and drained in colander
1 carrot chopped
1 celery stalk chopped
1 cup dry red wine
2 cups beef broth strong
1 tablespoon tomato paste
1 bay leaf
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
4 tablespoons butter chilled
2 tbsp cornstarch

Instructions

Prepare the Rouladen:

a. Pound the top round beef slices until they are thin and tender.
b. Spread German yellow mustard evenly over each beef slice.
c. Place a slice of bacon, sliced German pickles, and chopped sweet onions on top of the mustard.
d. Sprinkle paprika, freshly ground black peppercorns, and sea salt over the ingredients.
e. Roll up each beef slice tightly, securing them with toothpicks or kitchen twine.

Brown the Rouladen:

a. Heat a skillet over medium-high heat.
b. Add the rolled-up Rouladen to the skillet and brown them on all sides until they are nicely seared.
c. Remove the Rouladen from the skillet and set them aside.

Prepare the Gravy:

a. In the same skillet, melt butter and heat canola oil over medium heat.
b. Add chopped yellow onion, minced garlic, chopped leek, chopped carrot, and chopped celery to the skillet.
c. Cook the vegetables until they become tender and fragrant.
d. Pour in dry red wine and let it simmer until it reduces slightly.
e. Add strong beef broth, tomato paste, bay leaf, sugar, salt, and freshly ground black pepper to the skillet.
f. Simmer the gravy for about an hour to develop the flavors.

Strain the Gravy:

a. Remove the bay leaf and strain the gravy to remove the cooked vegetables.
b. Return the gravy to the pot.

Thicken the Gravy:

a. Cut chilled butter into small pieces and add them to the pot with the gravy.
b. Stir the gravy until the butter melts and the sauce thickens.
c. If a thicker gravy is desired, mix cornstarch with a little water to create a slurry.
d. Add the cornstarch slurry to the pot and stir continuously until the gravy reaches the desired consistency.

Serve the Rouladen and Gravy:

a. Remove the toothpicks or kitchen twine from the Rouladen.
b. Place the Rouladen on a serving platter and pour the thickened gravy over them.
c. Serve the Rouladen and gravy with side dishes like mashed potatoes, roasted vegetables, or spaetzle.

Notes

Marinate the beef overnight to enhance the flavors.

Use a meat tenderizer to make the beef slices thinner and more tender.

Precook the bacon slightly to ensure it cooks evenly with the Rouladen.

Use toothpicks or kitchen twine to secure the Rouladen tightly and prevent filling from falling out.

Simmer the gravy on low heat to allow the flavors to develop fully.

Nutrition

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