Rouladen (German Braised Beef Rolls)

German Braised Beef Rolls (Rouladen)
German Braised Beef Rolls (Rouladen)
In this version of the German classic, thinly pounded beef is smeared with whole-grain mustard; rolled with bacon, onion, and pickle spears; and then braised until tender. Get the recipe for German Braised Beef Rolls »Landon Nordeman

In this version of the German classic, thinly pounded beef is smeared with whole-grain mustard; rolled with bacon, onion, and pickle spears; and then braised until tender. This recipe first appeared in our May 2014 issue with the story Race to the Finish.

Rouladen (German Braised Beef Rolls)
In this version of the German classic, thinly pounded beef is smeared with whole-grain mustard; rolled with bacon, onion, and pickle spears; and then braised until tender.
Yield: serves 6-8

Ingredients

  • 12 slices boneless beef chuck, 4" x 6 inch thick, pounded 1/16" thick
  • Kosher salt and freshly ground black pepper, to taste
  • 34 cup German whole-grain mustard
  • 6 slices bacon, halved crosswise
  • 3 whole dill pickles, quartered lengthwise
  • arge yellow onion, thinly sliced
  • Toothpicks, for securing
  • 5 tbsp. unsalted butter
  • 3 cloves garlic, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1 stalk celery, thinly sliced
  • 13 cup dry red wine
  • 2 12 cups beef stock
  • 1 bay leaf
  • 3 tbsp. flour
  • 2 tbsp. roughly chopped parsley, for garnish
  • Boiled potatoes and sauerkraut, for serving (optional)

Instructions

  1. Season beef with salt and pepper. Working with one slice at a time, spread 1 tbsp. mustard over surface. Lay 1 piece bacon, 1 pickle spear, and about 5 slices onion across one narrow end; roll into a tight package and secure with toothpicks. Melt 2 tbsp. butter in a 6-qt. saucepan over medium-high heat. Working in batches, cook beef rolls, turning as needed, until browned, 12–14 minutes. Transfer to a plate. Add remaining onion, the garlic, carrot, and celery to pan; cook until soft, 6–8 minutes. Add wine; cook until almost evaporated, 1–2 minutes. Stir in stock and bay leaf and return beef rolls to pan; boil. Reduce heat to medium-low; cook, slightly covered, until beef is tender, 1 hour.
  2. Transfer beef rolls to a platter; discard toothpicks. Strain stock into a bowl. Add remaining butter to pan; melt over medium-high. Add flour; cook 2 minutes. Whisk in stock and cook until thickened, 4–5 minutes; pour over beef rolls. Garnish with parsley; serve with potatoes and sauerkraut, if you like.