Authentic German Beef Rouladen (Print)
Thin beef slices rolled with mustard, onions, and pickles, gently simmered in a rich, savory sauce.
# Ingredients:
→ Main Ingredients
01 -
4 pieces beef rouladen, thinly sliced
02 -
4 tablespoons Dijon mustard
03 -
1 onion, finely chopped
04 -
4 pickles, sliced
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
2 tablespoons vegetable oil
08 -
240 millilitres beef broth
09 -
1 tablespoon flour
10 -
Fresh parsley, chopped, for garnish (optional)
# Steps:
01 -
Arrange beef slices flat on a clean surface and gently pound to an even thickness. Season both sides with salt and black pepper.
02 -
Spread approximately 1 tablespoon of Dijon mustard over each beef slice. Evenly distribute chopped onions and pickle slices, then carefully roll each slice tightly from one end. Secure the rolls with kitchen twine or toothpicks.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Sear the beef rolls on all sides until well-browned, then transfer to a plate.
04 -
In the same skillet, whisk in flour and cook for 1 minute. Gradually add beef broth, stirring well and scraping up any browned bits from the bottom of the pan to form a smooth sauce.
05 -
Return the seared beef rolls to the skillet, cover, and reduce heat to low. Simmer gently for 90 to 120 minutes, or until the beef is tender.
06 -
Remove rouladen from the skillet and allow to rest briefly. Slice if desired, serve with pan sauce drizzled over the top, and garnish with chopped fresh parsley.
# Notes:
01 -
Select high-quality, well-marbled beef for the most tender results. Ensure rolls are tightly wrapped to encase the filling and prevent unraveling during cooking.
02 -
Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 2 months.