Description
Beef Rouladen is a traditional German dish made with thin slices of beef rolled around mustard, onions, and pickles, then slowly braised until tender in a rich savory gravy.
Ingredients
- 8 thin slices beef top round or rump steak
- 2 tablespoons Dijon or German mustard
- 1 large onion, thinly sliced
- 2 dill pickles, sliced lengthwise
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Lay beef slices flat and season lightly with salt and pepper.
- Spread a thin layer of mustard over each slice.
- Top with sliced onions and pickle strips.
- Roll the beef tightly and secure with toothpicks or kitchen twine.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown rouladen on all sides, then remove and set aside.
- Add tomato paste to the pot and cook briefly, scraping up browned bits.
- Pour in beef broth and paprika, then return rouladen to the pot.
- Cover and simmer on low heat for 90 minutes, until tender.
- Remove rouladen. Thicken sauce with cornstarch slurry if desired.
- Serve rouladen with gravy spooned over the top.
Notes
- Traditionally served with red cabbage or mashed potatoes.
- Do not overfill rolls to prevent them from opening.
- Flavor improves when simmered slowly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: German