German Beef Bacon Rolls (Print)
Tender beef rolls filled with bacon, pickles, and mustard, cooked in rich gravy for a hearty German main.
# Ingredients:
→ For the Rouladen
01 -
5 slices top round beef steak, approximately 1 cm thick
02 -
Kosher salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
5 tablespoons yellow German mustard
05 -
10 slices bacon
06 -
5 medium dill pickles, sliced lengthwise
07 -
1 medium yellow onion, finely chopped
08 -
3 tablespoons unsalted butter
09 -
2 tablespoons olive oil
→ For the Gravy
10 -
1 medium yellow onion, chopped
11 -
1 large carrot, peeled and chopped
12 -
1 large celery stalk, chopped
13 -
2 large cloves garlic, minced
14 -
120 ml soy sauce
15 -
480 ml low-sodium beef broth (plus more to cover, if needed)
16 -
1 tablespoon tomato paste
17 -
Kosher salt, to taste
18 -
Black pepper, to taste
19 -
2 tablespoons chilled unsalted butter
20 -
2 tablespoons cornstarch
21 -
1 tablespoon water
22 -
Chopped fresh parsley, for garnish (optional)
# Steps:
01 -
Place beef slices on a clean work surface and gently pound to just under 1 cm thickness, avoiding tearing. Season both sides with salt and freshly ground black pepper.
02 -
Spread 1 tablespoon of yellow mustard onto each beef slice. Top each with 2 slices of bacon. Lay pickle slices horizontally on one end of each beef slice, then evenly sprinkle with chopped onion.
03 -
Starting from the pickle end, roll each beef slice tightly. Secure closed with a toothpick to prevent unraveling during cooking.
04 -
Heat butter and olive oil in a Dutch oven or large skillet over medium-high heat. Add the rouladen and brown on all sides until deeply caramelized. Remove the browned rouladen and set aside.
05 -
To the same pot, add chopped onion, carrot, and celery. Sauté over medium heat until vegetables are softened. Add garlic and cook for 1 minute, stirring continuously.
06 -
Stir in soy sauce, beef broth, and tomato paste. Scrape any browned bits from the bottom of the pot. Bring to a simmer.
07 -
Return browned rouladen to the pot, submerging fully in the liquid. Add extra broth if needed. Reduce heat, cover, and simmer on low for 90 to 120 minutes, or until beef is fork-tender.
08 -
Transfer rouladen to a platter and carefully remove toothpicks. Strain the cooking liquid and vegetables into a bowl, discarding solids. Return strained broth to the pot and bring to a gentle simmer.
09 -
In a small bowl, whisk cornstarch and water to form a slurry. Slowly add the slurry to the simmering broth, whisking until the gravy reaches your desired thickness. Simmer briefly. Season with salt and black pepper to taste.
10 -
Remove pot from the heat and whisk in the chilled butter for a glossy gravy finish. Arrange rouladen on a platter, pour gravy over the top, and garnish with chopped parsley if desired.
# Notes:
01 -
Serve hot with traditional side dishes such as spaetzle, boiled potatoes, or mashed potatoes. Accompany with fresh vegetables or a crisp green salad for balance.