Traditional German Beef Rouladen Recipe

beef flank steak

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey is leaner, while pork is often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat content, while smoked sausage can be more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option, while white wine can be less costly.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while seasoned water is budget-friendly.

Pound the beef flank steak to an even thickness.

Spread mustard evenly over the steak.

Lay strips of bacon, onion slices, and pickles along one edge of the steak.

Roll the steak tightly from the filled edge to the opposite edge.

Secure the rolled steak with kitchen twine or toothpicks.

Heat oil in a large skillet over medium-high heat until shimmering.

Sear the rolled beef on all sides until browned, about 4-5 minutes.

Remove the rouladen from the skillet and set aside.

Add chopped carrots and celery to the skillet, cooking until softened, about 3-4 minutes.

Pour in red wine and scrape the bottom of the skillet to deglaze.

Return the rouladen to the skillet and add beef broth, bay leaves, and thyme.

Bring to a simmer, then cover and reduce heat to low.

Cook for about 1.5 to 2 hours, until the beef is tender.

Remove rouladen and let rest for a few minutes before slicing.

Serve with the sauce and your choice of sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary