Oma's Rinderrouladen 🍽 Grandma's Beef Roll
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.
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Equipment
- 1 Knife
- 1 Cutting Board
- 1 Dutch Oven
Ingredients
For the Rouladen
- 4 slices beef top round approximately 9×5 inches and pounded thin
- 1 tsp salt
- 1 tsp black pepper
- 4 tbsp dijon mustard
- 4 slices bacon
- 2 dill pickles sliced thin and length-wise
- 1 small yellow onion chopped
- 1 tbsp vegetable oil
For the Gravy
- 1 large carrot chopped
- 1 small leek chopped
- 2 celery ribs chopped
- 1 tbsp tomato paste
- ½ tsp white sugar
- 1 cup red wine
- 2 cups beef broth
Instructions
- 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).1 tsp salt, 1 tsp black pepper, 4 tbsp dijon mustard
- 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.