Beef Rouladen
Years ago, when David and I moved in together, we both shared the dishes that we grew up with. My husband’s heritage is German and mine… well I think you know by now – French. While I’m making him some Boeuf Bourguignon, Bouillabaisse, Cassoulet or Coq au Vin, he’s telling me about Pork Schnitzel (Breaded Pork Cutlets), Sauerbraten (Roast Beef Stew), Spätzle, Hasenpfeffer (Rabbit Stew), Zwiebelrostbraten, Knödel (Dumplings), Stollen, and so on.
There’s a dish his mother 👵 made that he really enjoyed although he only had it a couple of times. After telling me about it and trying to describe how it tastes, I couldn’t resist making some and adding my little French touch to it. It’s Beef Rouladen!
This is such a tasty German recipe! How mine differs from his mother’s is in the seasoning department. On the meat slices, I add some smoked paprika and I’m not afraid to season generously with salt 🧂 and pepper. When I make the gravy, I also add ingredients that are not common in a Beef Rouladen recipe such as garlic 🧄, Worcestershire sauce and thyme.
When I filmed 📽 this recipe, I couldn’t find any German mustard so I used the next best thing, Dijon mustard. First, let’s talk about their different types of mustard.
– Mittelscharf or Delikatess-Senf is the most popular one in Germany. It’s a mix of yellow and brown mustard seeds. The taste is medium hot and it’s a step up from Dijon. When this mustard is mixed with horseradish, it is called Meerrettich-Senf.
– If we want to get spicier mustard, we go with Scharfer Senf or even Extra Scharf.
– There’s also a Bavarian Sweet Mustard that is obviously on the sweeter side called Süßer Senf or Weißwurst-Senf. It goes amazingly well with Pretzels and Weisswurst (White Veal Sausage).
My favorite mustard is Mittelscharf and it’s great for the Beef Rouladen recipe although the Meerrettich-Senf is pretty good too. Another ingredient that makes such an impact on this dish is Dill Pickles. They are sliced lengthwise and easy to roll. The same applies to the onion 🧅 slices which is technically called a Lyonnaise cut.
This moist, tender and flavorful Beef Rouladen dish is amazing 🤩! I like to serve them with mashed potatoes or Spätzle and my husband’s delicious German Red Cabbage side dish. Topped with the beautiful gravy, this is a meal everyone will enjoy…
Bon Appétit!🍽
Check out these other delicious comfort food recipes using beef 🐂…
– Veal Florentine
– Slow Cooker Pepper Beef
– Beef Meatloaf
– Southwest Beef Casserole
– Mongolian Beef
– Hungarian Beef Goulash
and for even more beef recipes, click on this link… Recipe Category • Beef
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Beef Rouladen
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Ingredients
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
Directions
- 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.
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