Beef Rouladen Recipe • A Popular German Dish! - Episode 478

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.

Season one side of the inside round beef slices with ground sea salt, freshly ground black pepper, and smoked paprika.

Spread 1 tablespoon of Dijon mustard on each slice of beef.

Top the mustard with a couple slices of black forest ham, leaving a small space around the edges.

Add a few dill pickles sliced lengthwise and some sliced onions on top of the ham.

Roll the beef starting from the large end, folding in the sides as you go, keeping it tight.

Tie the ends and the middle of the rolled beef with kitchen twine, leaving the seam side down.

Season the outside of the rouladen with ground sea salt and freshly ground black pepper.

In a Dutch oven over medium-high heat, add 2 tablespoons of butter and canola oil.

Once sizzling, place the rouladen seam side down and sear on all sides until golden brown.

Transfer the seared rouladen to a plate and set aside.

In the same pot, add onions and reduce heat to medium, cooking for a couple of minutes while scraping the bottom.

Add garlic and sauté for 30 seconds.

Pour in red wine, beef broth, and tomato paste, along with Worcestershire sauce and fresh chopped thyme.

Stir well, increase heat to high, and return the rouladen to the pot seam side down, including any accumulated juices.

Bring to a boil, cover, and transfer to a preheated oven at 350ºF/180ºC.

Cook for 1.5 hours, rotating the rouladen halfway through.

After cooking, transfer the rouladen to a plate and cover with foil to keep warm.

Turn the heat to medium-high and bring the remaining liquid to a full boil.

Add the cornstarch mixture and stir for a couple of minutes before reducing heat to medium.

Stir in heavy cream and adjust seasoning with salt and black pepper as needed.

Add Dijon mustard or German mustard if available, whisking to incorporate into the gravy.

Remove the kitchen twine from the rouladen before serving.

Cooking Techniques

Equipment Needed

Spice Level: