Rolled beef filled with bacon, onion, pickle, and mustard, braised in gravy.

Rouladen

A traditional German dish consisting of thin slices of beef rolled around a savory filling (typically bacon, onions, mustard, and pickles), then browned and slowly braised in a rich gravy.

Yields: 4 servings Prep time: 30 minutes Cook time: 1.5 - 2 hours

Ingredients:

• 4 large thin slices of beef top round or sirloin (about 4-6 oz each, pounded to 1/4 inch thickness)
• 2 tbsp German mustard (or Dijon)
• 4 slices bacon, cut in half
• 1 large onion, half thinly sliced, half chopped
• 4 small dill pickles (gherkins), halved or quartered lengthwise
• Salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 tbsp tomato paste
• 1/2 cup dry red wine (optional)
• 2-3 cups beef broth
• 1 bay leaf
• 2 tbsp cornstarch or flour mixed with 1/4 cup cold water (for thickening gravy)

Instructions:

1. Prepare Rolls: Lay the pounded beef slices flat. Season lightly with salt and pepper. Spread about 1/2 tbsp mustard evenly over each slice. Place 2 half-slices of bacon, some sliced onions, and 2-4 pickle pieces near one end of each beef slice.
2. Carefully roll up the beef slices tightly, tucking in the sides if possible. Secure each roll with kitchen twine or small metal skewers.
3. Sear Rouladen: Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the outside of the Rouladen rolls with salt and pepper. Carefully place the rolls in the hot oil and brown well on all sides. Remove rolls and set aside.
4. Make Gravy Base: Add chopped onion, carrot, and celery to the pot. Sauté until softened and lightly browned (about 5-7 minutes).
5. Stir in tomato paste and cook for 1 minute.
6. If using wine, pour it in and scrape up any browned bits from the bottom of the pot. Let it bubble and reduce slightly.
7. Pour in the beef broth and add the bay leaf. Bring to a simmer.
8. Braise: Return the browned Rouladen rolls to the pot, ensuring they are mostly submerged in the liquid. Reduce heat to low, cover tightly, and simmer gently for 1.5 to 2 hours, or until the beef is very tender.
9. Finish Gravy: Carefully remove the cooked Rouladen to a plate and tent with foil. Remove the bay leaf. If desired, strain the gravy for a smoother texture, discarding the solids (or blend some solids into the gravy with an immersion blender). Bring the gravy back to a simmer. Whisk in the cornstarch slurry (or flour mixture) a little at a time until the gravy reaches desired thickness. Simmer for another 2 minutes. Taste and adjust seasoning.
10. Serve: Remove twine or skewers from Rouladen. Serve hot with plenty of gravy, alongside potato dumplings (Klöße), Spätzle, or boiled potatoes and red cabbage.

### What makes it special?:*

Rouladen is a classic German Sunday dinner dish. The combination of savory beef, smoky bacon, tangy mustard, and sharp pickle rolled together and braised creates a complex and deeply satisfying flavor profile. The tender meat and rich gravy make it a comforting and impressive main course.