German Rouladen Beef Bacon (Print)
Savory beef rolls with bacon, onion, mustard, and pickles, braised in rich gravy for hearty German comfort.
# Ingredients:
→ Main Components
01 -
4 large slices beef top round or flank steak, approximately 6 mm thick
02 -
4 tablespoons German or Dijon mustard
03 -
4 slices bacon
04 -
1 large onion, thinly sliced
05 -
4 dill pickles, sliced lengthwise
→ For Cooking and Gravy
06 -
2 tablespoons olive oil
07 -
2 cups (480 ml) beef broth
08 -
120 ml dry red wine (optional)
09 -
2 tablespoons all-purpose flour
10 -
2 tablespoons butter
11 -
Salt, to taste
12 -
Black pepper, to taste
→ For Garnish
13 -
Chopped fresh parsley
# Steps:
01 -
Arrange beef slices flat on a work surface. If needed, gently pound each piece with a meat mallet for uniform thickness.
02 -
Evenly spread each beef slice with one tablespoon of mustard. Arrange a slice of bacon, portions of onion, and pickle slices over the mustard.
03 -
Roll up each beef slice tightly, tucking in the sides, and secure with toothpicks or kitchen twine to hold the filling inside.
04 -
Heat olive oil in a Dutch oven over medium-high heat. Sear each roll on all sides for 5–7 minutes until deeply browned. Remove and set aside.
05 -
Melt butter in the same pot, then whisk in flour to form a roux. Gradually pour in beef broth and, if using, red wine, whisking constantly and scraping up browned bits. Simmer until sauce begins to thicken.
06 -
Return the browned rouladen to the pot. Cover and cook over low heat for approximately 90 minutes, allowing meat to become tender and flavors to develop.
07 -
Carefully remove rouladen, discard toothpicks or twine. Serve hot, sliced if desired, with the gravy spooned over and a sprinkle of chopped parsley.
# Notes:
01 -
Searing rouladen in bacon fat before braising intensifies flavor.
02 -
Traditional fillings are mustard, pickles, onions, and bacon, but mushrooms or smoked sausage make excellent additions.
03 -
Serve with classic German sides such as potato dumplings or buttered egg noodles.
04 -
This dish can be prepared ahead and reheats well, making it ideal for gatherings.
05 -
The gravy, made from braising liquid, is essential for a traditional finish.