Rouladen Recipe

Introduction

Rouladen is a classic German dish featuring thinly sliced beef rolled around savory fillings and cooked to tender perfection. This recipe combines onions, bacon, and pickles for a rich and flavorful meal that’s sure to impress your family and friends.

Ingredients

• 1.5 lb thinly sliced round steak (8 slices)
• 3/4 cup finely diced onion
• 8 slices cooked bacon
• 8 dill pickle spears
• 1 tsp salt
• 1/4 tsp pepper
• 1 tbsp butter
• 1 tbsp oil
• 1 cup beef stock
• 2 tbsp flour
• 1/2 cup water

Instructions

1. Step 1: Pound the round steaks with a meat mallet until about 1/8-inch thick for easy rolling.
2. Step 2: Heat butter in a large skillet, add diced onion, and cook until translucent. Remove and set aside.
3. Step 3: Evenly distribute the cooked onions over each steak slice. Top with a slice of bacon and then a dill pickle spear. Roll up each steak tightly and secure with a toothpick.
4. Step 4: In the same skillet, heat the oil over medium-high heat. Brown the beef rolls on all sides for a nice sear.
5. Step 5: Pour in the beef stock, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes or until the beef is tender.
6. Step 6: Mix the flour and water until smooth with no lumps.
7. Step 7: Remove the beef rolls from the skillet. Whisk the flour mixture into the pan juices and cook for 5 minutes to thicken the sauce. Return the rolls to the pan and heat through for another 5 minutes.

Tips & Variations

• For extra flavor, add a spoonful of mustard to the steak before adding the onions and bacon.
• If you prefer a spicier touch, try using pickled jalapeño slices instead of dill pickles.
• Serve rouladen with traditional sides like red cabbage and mashed potatoes to complete the meal.

Storage

Store leftover rouladen in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a covered pan over low heat or microwave until heated through, adding a splash of beef stock if needed to keep the sauce moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare rouladen ahead of time?

Yes, you can assemble the rouladen and refrigerate it for a few hours before cooking. This can actually help the flavors meld better.

What can I use instead of round steak?

Flank steak or top sirloin sliced thinly can be good substitutes if round steak is unavailable. Just be sure to pound it thin for rolling.

Rouladen Recipe

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Traditional German Rouladen featuring thinly pounded round steak rolled with sautéed onions, crispy bacon, and tangy dill pickles, then simmered in a rich beef stock until tender. This comforting dish is perfect for a hearty family meal.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

Beef Rolls

• 1.5 lb thinly sliced round steak (8 slices)
• 3/4 cup finely diced onion
• 8 slices cooked bacon
• 8 dill pickle spears
• 1 tsp salt
• 1/4 tsp pepper

Cooking and Sauce

• 1 tbsp butter
• 1 tbsp oil
• 1 cup beef stock
• 2 tbsp flour
• 1/2 cup water

Instructions

1. Pound the Steak: Using a meat mallet, pound the round steak slices to about 1/8-inch thickness to tenderize the meat and prepare it for rolling.
2. Sauté Onions: Heat butter in a large skillet over medium heat and add the finely diced onions. Cook until translucent but not browned, then remove the onions from the skillet and set aside.
3. Assemble Rouladen: Evenly distribute the sautéed onions over each pounded steak slice. Place one slice of cooked bacon on top of the onions, then add a dill pickle spear. Roll up each steak slice tightly and secure with a toothpick to keep the filling inside during cooking.
4. Brown the Rolls: In the same skillet, heat oil over medium-high heat. Brown the rouladen on all sides until nicely seared, which locks in flavors and adds color.
5. Simmer the Rouladen: Add beef stock to the skillet with the browned rolls and bring to a boil. Reduce heat to low, cover the skillet, and let simmer for 45 minutes or until the beef is tender and cooked through.
6. Prepare Thickening Mixture: In a small bowl, mix flour and water thoroughly to create a smooth slurry without lumps. This will be used to thicken the sauce.
7. Make the Sauce: Remove the meat rolls from the skillet. Whisk the flour and water mixture into the simmering beef stock in the skillet, cooking and stirring for 5 minutes until the sauce thickens.
8. Finish and Serve: Return the beef rolls to the skillet with the thickened sauce and heat through for another 5 minutes. Remove toothpicks before serving and enjoy your classic Rouladen.

Notes

• For best results, use thinly sliced round steak; if unavailable, flank steak or top round can be used.
• Ensure the skillet is hot when browning to develop a good crust on the rouladen.
• Keep an eye on the sauce while thickening to prevent lumps and ensure smooth texture.
• This dish pairs wonderfully with mashed potatoes, red cabbage, or spaetzle.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the skillet with sauce.

Keywords: Rouladen, German beef rolls, stuffed beef rolls, classic German recipe, beef roulade