Traditional German Beef Rolls Rouladen - Authentic Beef Roll Ups

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage can add flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lighter and water with bouillon is cost-effective.

Melt clarified butter in a Dutch oven over medium heat.

Chop vegetables (carrots, celery root, leek, onions) roughly into cubes about 2-3 cm (1 inch).

Add the vegetables to the hot clarified butter and fry on medium-high heat, salting them as you go, for several minutes until browned.

Add tomato paste to the browned vegetables and mix well, cooking for 2-3 minutes.

Pour in a whole bottle of red wine and keep the heat on medium-high to evaporate the alcohol, which takes about 15 minutes.

Take beef slices from the fridge and dry them. If they aren't thin enough, pound them to about 0.5 mm (1/5 inch) thickness.

Season each beef slice with salt and black pepper evenly.

Spread two large teaspoons of mustard on each beef slice.

Lay bacon slices horizontally on each beef slice, using at least two slices per beef slice.

Add one pickle and chopped onions on top of the bacon.

Tuck in the sides of the beef slice and roll tightly from the narrower end, securing with a 60 cm (24 inch) piece of cooking twine.

Melt clarified butter in the Dutch oven over medium-high heat to brown the beef rolls, turning them to prevent sticking.

Brown the beef rolls for about 2 minutes on each side until evenly browned.

Pour the prepared gravy with vegetables over the browned beef rolls and spread evenly.

Transfer the Dutch oven to a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) and cook for 1.5 hours until soft.

Remove the beef rolls and excess fat from the gravy.

Strain the sauce through a sieve to remove the vegetables, squeezing out the juices to keep them.

Thicken the sauce using Mondamin if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens