Beef Rouladen
This traditional German dish is so tasty! Moist, tender and flavorful, this Beef Rouladen recipe is a great way to enjoy beef.
Prep Time15 minutes mins
Cook Time1 hour hr 40 minutes mins
Passive Time0 minutes mins
Total Time1 hour hr 55 minutes mins
Servings: 4 rouladen
Author: Francine Lizotte
Course: Main Course
Cuisine: Austrian, German
Keyword Beef, Dinner Party, Easy Recipe, Elegant Cuisine, Gluten Free, Pickling, Pork
ROULADEN
- 4 slices (4 to 5 oz. each) cheap beef (such as inside round, rump, flap meat, chuck, etc), to about 1/4-inch thick
- ground Himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- smoked paprika, to taste
- 4 tbsp. Dijon mustard, or more as needed (substitute Mittelscharf or Meerrettich-Senf)
- 8 slices Black Forest ham
- 12 slices dill pickles, sliced lengthwise see Recipe
- 24 slices onions, or as needed (Lyonnaise cut) tips & tricks
GRAVY
- 2 tbsp. butter
- 2 tbsp. vegetable oil such as canola tips & tricks
- 1 cup onions, chopped
- 1 large clove garlic, pressed
- 1/2 cup dry red wine
- 3 cups low-sodium beef broth
- 1 tbsp. tomato paste tips & tricks
- 1/2 tbsp. Worcestershire sauce
- 1 tbsp. fresh thyme leaves, chopped (substitute 1 tsp. dried thyme) tips & tricks
- 1 1/2 tbsp. cornstarch (mixed with 1/2 cup cold water)
- 1/4 cup 35% heavy cream
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 tsp. Dijon mustard, or to taste (substitute Mittelscharf or Meerrettich-Senf)
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Season the beef slices on one side with salt, black pepper and paprika. Add mustard and spread to cover the surface. Add 2 slices of ham per beef slice, leaving a small space around the edges before adding 3 sliced pickles. Add sliced onions to cover the empty spots without crowding it. Preheat oven to 350ºF.
To roll: starting from the large end, fold in the sides while rolling, keeping it nice and tight. Tie the ends and middle of the rolls with kitchen twine; season with more salt and pepper.
In a Dutch oven over medium-high heat, add butter and vegetable oil. When sizzling, add the rouladen and sear on all sides, about 2 minutes. Transfer to a plate while making the gravy.
Reduce the heat to medium and add onions; sauté for 2 minutes, scraping the bottom to dislodge any brown bits. Add garlic and sauté for 30 seconds. Add red wine, broth, tomato paste, Worcestershire sauce, and thyme. Stir well, increase the heat to high, return the rouladen along with any accumulated juices and bring to a boil. Cover and transfer to the preheated oven; cook for 1 ½ hours.
Halfway through cooking, remove from the heat and rotate the rouladen. Cover, return the pot to the oven and cook for the remaining time.
When the cooking time is up; transfer the rouladen to a plate and cover with foil to keep them warm.
Increase the heat to medium-high and bring to a full boil. Add cornstarch mixture and stir constantly for 2 minutes. Reduce the heat to medium and add heavy cream; stir well. Taste and adjust if necessary. Add mustard and whisk until well incorporated.
Cut the kitchen twine, transfer the rouladen to serving plates and spoon the gravy over. Serve with red cabbage and mashed potatoes.