German Beef Rouladen

beef rouladen in a large serving bowl with a serving spoon.

4.85 from 20 votes

German Beef Rouladen

Thin slices of beef spread with hot mustard and rolled around bacon, onion, pickle and carrot, then braised for 3 hours in red wine gravy until completely tender. A German Sunday dinner, taught to me by a friend in my own kitchen. Slow cooker and Instant Pot methods included.

Prep Time30

Cook Time3

Total Time3 30

Course: Dinner, Main Course

Cuisine: German

Keyword: beef rouladen, beef rouladen recipe

Servings:

Calories: 747kcal

Author: Joanna Cismaru

Equipment

Ingredients

Beef Rouladen

3 pounds beef rouladen top round, sliced ¼ inch thick
3 ounces keens hot mustard
2 medium onions shredded or finely chopped
3 medium carrots peeled, and cut into ¼ inch sticks
6 pickles cut into ¼ inch sticks
2 pound bacon thin cut, cut slices in half
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
3 tablespoon vegetable oil

Gravy

4 cups water
¾ cup red wine such as Cabarnet Sauvignon or Malbec
1 cup all-purpose flour

US Customary - Metric

Instructions

Trim the beef into pieces roughly 4 by 4 inches. Pound thinner between plastic wrap if needed.
On each slice layer in order: hot mustard, shredded onion, half a strip of bacon, a pinch of salt and pepper, a carrot stick and a pickle stick. Roll up snugly and secure with a toothpick.
Heat the 3 tablespoons vegetable oil in a large pan over medium high heat. Sear 6 rouladen at a time until browned on all sides, then transfer to a Dutch oven.
In the same pan, whisk the flour into the water and cook until thickened, then stir in the red wine. Pour over the rouladen.
Repeat searing and gravy making until all the rouladen are browned and in the Dutch oven.
Cover and bake at 350°F for 2½ to 3 hours, until the beef is fork tender.
Remove the toothpicks before serving and spoon the gravy over the top.

Video

Notes

If your store doesn't sell beef labeled for rouladen, ask the butcher for top round sliced thin for rouladen or for braciole. You can also slice a top round roast yourself after freezing it for about 45 minutes.
Use a hot English style mustard such as Keen's or Colman's, or a sharp Dijon. Sweet yellow mustard is too mild here.
Use thin cut bacon. Thick cut doesn't render properly inside the roll.
Use dill pickles, not sweet. The sharpness balances the richness.
Sear in batches without crowding the pan. This browning is the base of the gravy.
Slow cooker: sear first, then cook on low 7 to 8 hours.
Instant Pot: sear on sauté, then pressure cook on high 35 to 40 minutes with a natural release.
Rouladen is better on day 2. Make it ahead and reheat gently.
Freezes in its gravy for up to 3 months.

Nutrition