I’ve always believed that some of the best meals are the ones steeped in tradition, and German Beef Rouladen is a perfect example. It’s a wonderfully comforting dish that I love to make, especially when the weather starts to cool down. The process of rolling thin beef steaks with a savory filling of mustard, onions, and bacon, then simmering them in a rich gravy, is pure culinary magic.
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The key to a great Rouladen is patience. You want to let it simmer gently until the beef is incredibly tender and the flavors have melded together perfectly. It’s a dish that fills the entire house with an amazing aroma.
Trust me, once you try this recipe, it will become a favorite in your home as well. It’s the kind of meal that brings everyone to the table.
📝 Ingredients You’ll Need
- Round Steaks: 7 (4 oz.) thin steaks, about ¼ inch thick
- Mustard: ¼ cup Dijon mustard
- Onion: ½ cup minced onion
- Spices: 2 teaspoons paprika, 2 teaspoons salt, 2 teaspoons black pepper
- Bacon: 9 slices
- Oil: 3 tablespoons canola oil
- Broth: 1 (12 oz.) can beef broth
- Water: 1 ¼ cups for the broth, plus 1 cup for the slurry
- Cornstarch: 2 tablespoons
- Sour Cream: ¼ cup
👨🍳 Step-by-Step Instructions
- First, I lay out each steak and rub about half a tablespoon of Dijon mustard over one side. Then, I sprinkle the minced onion, salt, paprika, and pepper evenly over the mustard.
- I place one slice of bacon on top of the seasonings. Starting from one end, I roll the steak up tightly and secure it with a toothpick or kitchen twine to keep it from unravelling.
- Next, I heat the canola oil in a large pan or Dutch oven over medium-high heat. I carefully sear the beef rolls on all sides until they are beautifully browned. This step is crucial for developing a deep flavor.
- Once browned, I pour in the beef broth and 1 ¼ cups of water. I bring the liquid to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 30 minutes. The beef should be tender.
- I then remove the meat rolls and set them on a plate. To make the gravy, I mix the cornstarch with 1 cup of warm water to create a slurry. I slowly whisk this into the broth left in the pan.
- I continue to cook and stir the gravy for about 3 minutes until it has thickened. Finally, I stir in the sour cream until it’s smooth. I pour this rich gravy over the Rouladen and serve immediately. It’s a fantastic main course, especially when you’re looking for something authentic, much like a traditional European meat dish.
🍽️ Serving Suggestions
I absolutely love serving Beef Rouladen with classic German side dishes. It pairs wonderfully with potato dumplings (Kartoffelklöße) or simple boiled potatoes to soak up all that delicious gravy.
A side of braised red cabbage adds a touch of sweetness and acidity that cuts through the richness of the beef. For a complete and hearty meal, you can’t go wrong with this combination.
It’s a truly satisfying dish that feels both rustic and elegant at the same time, much like other hearty meals such as a gourmet grilled panini can elevate a simple lunch.
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