Rinderrouladen is a German dish of rolled beef stuffed with onions, pickles, bacon, and mustard. The Rouladen is seared then roasted and served with a red wine beef gravy.
Peel the onion, then chop it into small cubes. Also, cut the dill pickles into long thin slices.
1 small yellow onion, 2 dill pickles
Peel the carrot and cut it into rings. Wash the celery and leek and cut those into rings as well. Set the vegetables aside for now.
1 large carrot, 1 small leek, 2 celery ribs
Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.
4 slices beef top round
Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade).
Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges – you’ll need this space for rolling/tucking the beef.
4 slices bacon, 2 dill pickles, 1 small yellow onion
Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks or cooking twine. Set the roulade aside on a plate and repeat the steps with the other pieces of meat.
Preheat your oven to 310 degrees Fahrenheit.
Heat oil in a dutch oven. Add the rouladen and sear the meat on high heat on all sides. Once all the sides are browned, remove the rouladen from the pan.
1 tbsp vegetable oil
Turn down the heat to medium and add the vegetables to the pan. Sauté them for 5 minutes, then add the tomato paste and the sugar. Give everything a stir.
1 large carrot, 1 small leek, 1 tbsp tomato paste, ½ tsp white sugar, 2 celery ribs
Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.
1 cup red wine
Add the beef broth to the pan/pot and bring everything to a simmer.
2 cups beef broth
Place the meat on top of everything and put the dutch oven with the lid off into the oven and cook for 30 minutes.
After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven and cook for anditional 30 minutes.
After another 30 minutes, flip the rouladen one last time, place the lid on the dutch oven and bake them for another 30 minutes.
After a total of 90 minutes, remove the rouladen from the dutch oven and set them aside.
Pour the sauce through a sifter to capture the cooked vegetables.
Blend 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove mixing it untill thick.
To serve the rouladen place one rouladen on a plate and pour the gravy over the top.
Notes
Rouladen is usually served with potato dumplings, bread dumplings, spaetzle noodles, or potatoes.
German red cabbage and a green side salad are also popular additions.
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