German Beef Rouladen: a Traditional Recipe
These tender, melt-in-your-mouth beef rolls burst with flavour. Bacon, mustard, onions, pickles and spices are hidden away in the beef, which slowly braises to perfection. A must for any German-themed meal or Oktoberfest party!
Equipment
- Roasting Pan
- 10 Metal Skewers (poultry lacers)
Ingredients
- 10 slices rouladen meat
- 5 dill pickles sliced into 1/4 spears
- 10 rashers bacon
- 1 large onion sliced
- 10 tbsp wholegrain mustard
- Smoked paprika
- Salt
- Pepper
- 4 tbsp avocado or grape seed oil
For the gravy:
- 1 cup water to deglaze
- 1 tbsp cornstarch
- 1 tbsp water
- 1/2 cup milk
- generous splash of red wine
Instructions
- Preheat the oven to 275ºF.
- Line up half of the beef slices on a clean counter, assembly line style.
- Spread a tablespoon of mustard on each slice of beef.
- Arrange a rasher of bacon towards the bottom of each beef slice, making sure it's centred.
- Add the onion and two pickle spears to each roll.
- Sprinkle with paprika, salt and pepper.
- Begin rolling, tucking the sides of the bacon in after the first roll to close it off. Close off the roll by securing it with a metal skewer.
- Repeat.
- Heat a cast iron skillet over medium heat and add the oil.
- Sear the rouladen in batches, taking care not to overcrowd the pan.
- Transfer the seared rolls to a roasting pan.
- Deglaze the skillet with a cup of water and pour into the roasting pan.
- Allow to braise for a minimum of five hours.
For the gravy
- Filter the drippings into a saucepan.
- Whisk the cornstarch with 1 tbsp water and mix into the pan.
- Once the gravy thickens, add the milk and the wine.
- Taste and adjust seasonings if needed.
Video
Notes
- Plan on two rouladen per person.
- German beef rouladen freeze well.
