German Beef Rouladen: A Delicious Weekly Favorite
This recipe for German rouladen is a crowd-pleaser! It features tender beef slices filled with savory mustard, bacon, onions, and pickles, all simmered in a rich broth.
Ingredients:
- 4 thin slices (about 1/4-inch thick) of top round beef
- Salt and freshly ground black pepper
- 4 teaspoons German mustard (Dijon or spicy mustard work too)
- 4 slices of bacon
- 1 onion, thinly sliced
- 4 small dill pickles, sliced lengthwise
- 1 tablespoon vegetable oil
- 1 cup beef broth
Instructions:
- Prep the Beef: Pound the beef slices with a mallet (optional) to ensure even thickness. Season generously with salt and pepper.
- Assemble the Rouladen: Spread a teaspoon of mustard on each beef slice. Layer with bacon, onion slices, and a pickle spear. Roll up tightly and secure with toothpicks or kitchen twine.
- Brown and Braise: Heat oil in a Dutch oven over medium-high heat. Brown the rouladen on all sides. Remove from the pan.
- Flavorful Broth: Deglaze the pan with beef broth, scraping up any browned bits. This adds depth to the sauce!
- Simmer to Tenderness: Return the rouladen to the pan, add remaining broth, and simmer covered on low heat for 1-1.5 hours, or until the beef is tender.
- Gravy (Optional): Once cooked, remove the rouladen. If desired, thicken the pan juices with a flour or cornstarch slurry for a rich gravy.
- Serve and Enjoy: Serve the rouladen with gravy, removing any toothpicks or twine first.
Tips and Variations:
- For a gluten-free option, use gluten-free flour or cornstarch to thicken the gravy.
- Smoked bacon adds a deeper flavor dimension.
- Deglaze the pan with a splash of red wine for an extra layer of richness in the sauce.
- Feel free to experiment with additional fillings like chopped mushrooms or horseradish.
- Leftovers are fantastic! Enjoy them cold or reheated gently for another delicious meal
