Entrée: Germany – Rinderroulade (Beef Rouladen)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

2 lb / 900 g thin slices beef top round (about 8 slices)
Kosher salt and freshly ground black pepper, to taste
3 tbsp German or Dijon mustard
8 slices bacon
2 medium dill pickles, cut lengthwise into 8 spears
2 medium yellow onions (1 thinly sliced for filling, 1 chopped for sauce)
2 tbsp neutral oil (plus more as needed)
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp tomato paste
1 cup dry red wine (240 ml)
3 cups beef broth (720 ml)
2 bay leaves
1 tsp dried thyme or marjoram
1 tsp sweet paprika (optional)
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 tbsp chopped fresh parsley (optional, for serving)
2 tbsp sour cream (optional, to finish the sauce)

Instructions

Prep the beef: If the slices are thicker than 1/4 inch, lightly pound between sheets of plastic wrap to about 1/8–1/4 inch for easy rolling. Pat dry and season both sides with salt and pepper.
Fill and roll: Lay a slice flat, spread a thin layer of mustard over it, then place 1 slice of bacon, a few onion slices, and 1 pickle spear along the short end. Roll up tightly, tucking in the sides as you go. Secure with toothpicks or kitchen twine. Repeat with remaining slices.
Brown the rouladen: Heat the oil in a large heavy pot or Dutch oven over medium-high. Sear the rouladen on all sides until well browned, 6–8 minutes total in batches. Transfer to a plate.
Build the braise: Reduce heat to medium. Add the chopped onion, carrot, and celery; cook, stirring, until softened and lightly browned, 5–7 minutes. Add the garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute to caramelize.
Deglaze: Pour in the red wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
Braise: Return the rouladen and any juices to the pot. Add the beef broth, bay leaves, thyme (or marjoram), and paprika if using. Liquid should come about two-thirds up the rolls; add a splash more broth if needed. Bring to a simmer, then cover and cook gently on low heat until very tender, 60–90 minutes, turning once halfway.
Make the gravy: Transfer the rouladen to a plate and tent with foil. Discard bay leaves. For a smooth sauce, strain the braising liquid and press on solids; for a rustic sauce, leave vegetables in. In a separate small saucepan, melt the butter over medium heat, whisk in the flour, and cook 1–2 minutes to form a blond roux. Gradually whisk in 2–3 cups of the hot braising liquid until smooth. Simmer 3–5 minutes until glossy and thick enough to coat a spoon. Season with salt and pepper; swirl in sour cream off heat if using.
Serve: Remove toothpicks/twine from rouladen. Return them to the sauce to warm through. Sprinkle with parsley if desired and serve with the gravy over top. Classic sides include potato dumplings, spätzle, or mashed potatoes with braised red cabbage.