German Beef Rouladen
German beef roulades are thin slices of beef filled with pickles, mustard, onion, and bacon, then browned and slow-braised to tenderness.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Slice beef horizontally to 1/4-inch thickness; lay flat. Cut pickles into strips, finely dice onion and bacon.
-
Spread mustard on each beef slice. Fill one end with pickle strips, onion, and bacon.
-
Roll up each beef slice from the filled end and secure tightly with string or lacers.
-
Melt butter and oil in a Dutch oven. Brown the roulades on all sides, then remove and set aside.
-
Add diced carrot and celery to the same pan; sauté until soft.
-
Return browned roulades to the pan over the vegetables. Add red wine and water to create about 1/2-inch of liquid.
-
Stir in bay leaf, salt, and pepper. Cover the pan.
-
Braise over low heat for 2 hours, or until the beef is tender.
-
Remove the roulades and keep them warm.
-
Purée the pan sauce. Optionally thicken with cream, sour cream, or flour, and season with additional salt and pepper as needed.
-
Return roulades to the sauce to keep warm until serving.
-
Serve with potatoes or noodles and red cabbage.