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Rouladen

Rouladen
Germany
⏱ — min. Serves: —

Ingredients

  • 4 beef rouladen (thinly sliced beef, about 1/4 inch thick)
  • 4 tablespoons mustard (yellow or Dijon)
  • 4 slices bacon
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large pickle, sliced lengthwise (or gherkins)
  • 2 tablespoons vegetable oil
  • 2 cups beef broth
  • 1 cup red wine (optional, or additional beef broth)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • Salt and black pepper to taste

Instructions

Prepare the Rouladen

Lay the beef slices flat on a cutting board. Spread a thin layer of mustard on each slice.

Place a slice of bacon on each beef slice, followed by some chopped onion and minced garlic. Place pickle slices along the length of each beef slice.

Roll up each beef slice tightly and secure with toothpicks or kitchen twine. Season the outside of the rouladen with salt and black pepper.

Brown the Rouladen

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.

Brown the rouladen on all sides, about 2-3 minutes per side. Remove from the skillet and set aside.

Prepare the Sauce

In the same skillet, add the remaining chopped onion and cook until softened and golden brown.

Stir in the flour and cook for 1-2 minutes until lightly browned.

Gradually add the beef broth and red wine (if using), stirring to combine and create a smooth sauce.

Return the browned rouladen to the skillet, ensuring they are partially submerged in the sauce.

Simmer

Bring the sauce to a simmer. Cover the skillet and cook the rouladen for about 1.5 to 2 hours, or until the beef is tender. Turn occasionally to ensure even cooking.

Finish the Sauce

Once the rouladen are cooked, remove them from the skillet and let them rest.

Stir the butter into the sauce to add richness. Adjust seasoning with salt and pepper to taste.

Serve

Remove the toothpicks or twine from the rouladen. Slice them if desired.

Enjoy your meal!