Description
Tender beef rolls filled with mustard, bacon, onions, and pickles, slow-cooked in a rich mushroom gravy. A beloved German comfort dish, perfect for a hearty and flavorful meal.
Ingredients
Scale
For the Rouladen:
- 4 thin slices beef (sirloin or top round, about 1/4-inch thick)
- 2 tablespoons Dijon mustard
- 4 slices bacon
- 1 small onion (thinly sliced)
- 4 small dill pickles (sliced lengthwise)
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
For the Mushroom Gravy:
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1 cup mushrooms (sliced)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch (mixed with 2 tablespoons water for thickening)
- 1 tablespoon butter
Instructions
-
Prepare the Rouladen:
- Lay out beef slices and spread Dijon mustard evenly on each.
- Season with salt and pepper.
- Place a slice of bacon, onion slices, and a pickle on each piece of beef.
- Roll tightly and secure with toothpicks or kitchen twine.
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Sear the Rouladen:
- Heat vegetable oil in a large pan over medium-high heat.
- Brown the beef rolls on all sides. Remove and set aside.
-
Make the Gravy:
- In the same pan, add butter and sauté mushrooms until softened.
- Stir in tomato paste, Worcestershire sauce, and red wine (if using). Cook for 1 minute.
- Pour in beef broth and bring to a simmer.
- Return the beef rolls to the pan. Cover and simmer on low heat for 1.5 hours until tender.
-
Thicken the Sauce:
- Remove the rouladen and whisk in the cornstarch slurry.
- Stir until the gravy thickens.
- Return the rouladen to the pan and coat in the sauce.
-
Serve:
- Serve warm with mashed potatoes or spaetzle.
- Garnish with fresh parsley.
Notes
- For a deeper flavor, marinate the beef with mustard, salt, and pepper for an hour before assembling.
- Best sides: Mashed potatoes, spaetzle, or braised red cabbage.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
