Embark on a culinary journey with German Beef Rouladen – a dish that elevates the art of rolling perfection! Think thin, tender round steak wrapped around a delightful stuffing of zesty mustard, savory bacon, onions, and pickles, all baked to fork-tender perfection. And the magic doesn’t stop there! The rouladen is then luxuriously smothered in a delectable beef sauce crafted from those irresistibly flavorful browned bits and beef juices. Get ready for a symphony of tastes that dance on your palate!
Ingredients
8 slices beef top round roast sliced very thin
1/4 cup spicy brown German mustard
8 slices bacon
2-3 dill pickles thinly sliced
1 small onion thinly sliced
1 tablespoon butter
1 tablespoon vegetable oil
1 1/4 cup low sodium beef broth
1/4 cup dill pickle juice
2 tablespoons cornstarch
salt and pepper to taste
2-3 pinches sugar to taste optional
Instructions
Preheat oven to 350 degrees.
Spread out your beef steaks on a clean work surface. Coat each with a thin layer of German mustard. Lay a bacon slice on each one. Top with the pickles and onions, leaving the last couple of inches free of any.
Start with the busy end (the one with the pickles and onions) and roll up tight, tucking the pickles and onions in as you go. Once completely rolled up, secure it with a toothpick.
Repeat the procedure until all are rolled up.
Heat the butter and vegetable oil in a large ovenproof skillet over medium heat. Brown the rolls on all sides. Add 1 cup of beef broth and pickle juice.
Cover the skillet with aluminum foil and bake for 1 1/2 -2 hours. Remove the rouladen from the skillet and plate.
Place the skillet on the stovetop over medium heat. Scrap the bottom to remove any brown bits. Combine 1/4 cup beef broth and cornstarch. Whisk into the skillet and cook until thickened. Season with salt, pepper, and a pinch or two of sugar to taste. Add the rouladen back to the skillet and simmer. Spoon the gravy over the top and warm.
Notes
This cut of meat is called breakfast steak at my grocery store. It is not always available so you might need to have your butcher cut a round roast lengthwise about 1/8 inch thick.
These can be prepped up to 1 day ahead. Store in an airtight container in the fridge until ready to cook.
German mustard is ideal but honestly any spicy brown mustard will work.
Cut your pickles and onions into long thin pieces.
The rolls secure quite easily with one wooden toothpick per roll. You will have it down pat once you have secured a couple of them.
Brown them thoroughly in a little vegetable oil and butter. You can use olive oil but I find many things brown better in vegetable oil.
I like to cook these up in an ovenproof skillet so there is only one pan to clean. However if you don’t have one you can transfer the rolls to a covered baking dish. Then add the beef broth and pickle juice. Now bake about 90 minutes. Then transfer the juices to the skillet and make the gravy.
Nutrition
Calories: 356kcal | Carbohydrates: 10g | Protein: 20g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 1951mg | Potassium: 495mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 28mg | Calcium: 194mg | Iron: 2mg
