Description
Grandma Joyce’s beef rouladen weaves German culinary tradition with family love, creating a hearty meal that whispers stories of comfort and heritage. Tender beef rolls stuffed with bacon, pickles, and mustard promise a delicious journey through generations of home cooking you’ll savor with each satisfying bite.
Ingredients
Scale
Meat and Protein:
- 6 thin slices top round or sirloin beef (about 1/4-inch thick)
- 6 slices bacon
Aromatics and Seasonings:
- 3 tablespoons (45 milliliters) German-style or Dijon mustard
- 1 large onion, finely chopped
- Salt and pepper, to taste
- 1 teaspoon (5 milliliters) Worcestershire sauce
Liquid and Thickening Ingredients:
- 1 cup (240 milliliters) red wine (or extra beef broth)
- 2 cups (480 milliliters) beef broth
- 2 tablespoons (30 milliliters) vegetable oil (for searing)
- 1 tablespoon (15 milliliters) tomato paste
- 1 tablespoon (15 milliliters) cornstarch (optional, for thickening)
Additional Ingredients:
- 6 small dill pickles, cut into spears
Instructions
- Unfurl the beef slices onto a clean cutting board, creating a flat canvas for flavor infusion.
- Apply a delicate, even coating of tangy mustard across each slice, ensuring complete coverage without overwhelming the meat’s natural essence.
- Delicately sprinkle salt and freshly ground black pepper, creating a subtle seasoning that will enhance the beef’s inherent richness.
- Position crisp pickle spears along one edge of each mustard-coated slice, providing a zesty counterpoint to the rich meat.
- Carefully arrange thin strips of smoky bacon parallel to the pickle, adding a layer of savory depth and complexity.
- Gently roll each beef slice into a compact bundle, tucking the edges inward to secure the flavorful fillings.
- Secure each roulade with kitchen twine or toothpicks, ensuring the ingredients remain nestled within during cooking.
- Heat a heavy-bottomed skillet with a drizzle of oil, creating a searing environment for browning the rouladen.
- Meticulously brown the beef rolls on all sides, developing a rich caramelized exterior that promises deep, complex flavor.
- Transfer the browned rouladen to a waiting dutch oven or deep baking dish, preparing for their braising journey.
- Deglaze the skillet with robust beef broth, capturing every morsel of concentrated flavor from the searing process.
- Pour the aromatic liquid over the rouladen, ensuring they are partially submerged for a slow, gentle cooking method.
- Cover and simmer in a preheated oven, allowing the beef to transform into a tender, meltingly soft delicacy.
- Once the meat reaches peak tenderness, carefully remove the twine or toothpicks before serving.
Notes
- Meat Selection Matters: Choose thin, high-quality beef round or flank steak slices around 1/4 inch thick for the most tender and flavorful rouladen.
- Mustard Magic: Use a spicy German-style mustard like Dijon or whole grain mustard to add depth and traditional flavor to the meat’s base.
- Seasoning Strategy: Don’t over-salt before rolling, as the bacon and broth will contribute additional saltiness during cooking.
- Rolling Technique: Roll beef slices tightly and secure with toothpicks or kitchen twine to prevent filling from falling out during braising, ensuring a compact and elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Rolling
- Cuisine: German
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg