German Rouladen Recipe

The German Rouladen Recipe is a traditional dish that consists of thinly sliced beef, typically beef round or flank steak, which is rolled up with various fillings.

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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 Recipe

Servings: People

Calories: 206 kcal

Equipment

Large Skillet
Meat mallet
Tongs
Toothpicks or kitchen twine
Plate for searing
Aluminum foil for covering
Cutting board
knife
wooden spoon
Measuring cups and spoons
Gravy boat (optional)

Ingredients

Rouladen

6 slices beef top round steak or flank steak
3 tbsp mustard dijon or yellow
6 slices prosciutto or 12 strips bacon
6 pickles large dill cut into long spears
2 onions sliced
parsley small bunch of fresh finely diced
2 tbsp flour plain or all-purpose
1 tbsp butter
1 tbsp oil

Sauce

1 tbsp butter
2 carrots cubed
2 parsnips cubed
¼ celeriac cubed
½ leek sliced
1 Tbsp tomato paste
1 Tbsp sugar
2 cups red wine
1 1/2 cups beef stock
sea salt and black pepper

Instructions

Place the 6 slices of top round steak or flank steak on a clean work surface.

a. Ensure that the meat is pounded thin and even using a meat mallet.
b. Season each steak with a pinch of salt and black pepper.
c. Spread 1/2 tablespoon of dijon mustard or yellow mustard evenly on each steak.
d. Lay 1 slice of prosciutto or 2 strips of bacon on top of the mustard.
e. Place a long spear of dill pickle and some sliced onions on each steak.
f. Sprinkle finely diced fresh parsley over the fillings.

Carefully roll up each steak, securing the fillings inside.

a. Use toothpicks or kitchen twine to secure the rolls.
b. Ensure the rolls are tightly sealed to prevent fillings from falling out.

In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat.

a. Wait until the butter is melted and the oil is hot but not smoking.
b. You may need to work in batches to avoid overcrowding the pan.

Place the rolled-up steaks in the skillet and sear them until they are browned on all sides.

a. This should take approximately 2-3 minutes per side.
b. Make sure to turn the rolls using tongs for even browning.

Once the steaks are nicely browned, remove them from the skillet and set them aside.

a. Place them on a plate and cover with aluminum foil to keep warm.

In the same skillet, add 2 tablespoons of plain or all-purpose flour.

a. Stir continuously to create a roux until it turns golden brown.
b. This should take about 2-3 minutes.

Gradually add 1 cup of beef broth to the roux, stirring constantly to avoid lumps.

a. Continue to cook and stir until the gravy thickens.
b. This should take approximately 5-7 minutes.

Return the seared rouladen to the skillet with the gravy.

a. Ensure they are fully submerged in the gravy.
b. Reduce the heat to low, cover, and simmer for about 1 to 1.5 hours, or until the meat is tender.

Occasionally check and turn the rouladen in the simmering gravy to ensure even cooking.

a. Adjust the heat as needed to maintain a gentle simmer.

Once the rouladen are tender, remove them from the skillet.

a. Carefully remove the toothpicks or twine.

Serve the German Rouladen hot, sliced into rounds, and drizzled with the rich gravy.

a. Optionally, you can serve them with traditional sides like red cabbage and mashed potatoes.

Notes

Pound the meat thinly and evenly for easier rolling.

Secure the rolls tightly to prevent fillings from falling out during cooking.

Use toothpicks or kitchen twine effectively to seal the rolls.

Maintain a gentle simmer while braising to keep the meat tender.

Check and turn the rouladen occasionally for even cooking.

Serve with traditional sides like red cabbage and mashed potatoes for an authentic experience.

Adjust the gravy thickness by adding more or less beef broth as needed.

Nutrition

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