German Beef Rouladen Recipe + Homemade Spaetzle

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice can provide sweetness without alcohol.

Prep 1/2 of a yellow onion by thinly slicing or julienning it.

Use 5 gherkin pickles, slice off the ends, and julienne them.

Cut a 2-pound piece of top round beef in half, then thinly slice it into 8 slices.

Pound each slice of beef to about 1/4-inch thick using plastic wrap and a mallet.

Season one side of the beef with salt and black pepper, then spread on 1 tablespoon of Dijon mustard.

Place 2 slices of bacon, some julienned onion, and pickles on top of the mustard.

Roll the beef tightly, folding in the sides, and secure with butcher's twine.

Prep mirepoix by large dicing another yellow onion, 2 stalks of celery, and 2 carrots.

Thinly slice 2 leeks and add them to the bowl with the mirepoix.

In a large rondeau pot, heat 1/4 cup of clarified butter until lightly smoking, then sear the beef rouladen for 3-4 minutes on each side.

Remove the beef and set aside, then add the mirepoix to the pot and cook for 3-5 minutes.

Stir in 2 tablespoons of tomato paste and cook for 2 minutes.

Deglaze the pot with 1 cup of Cabernet Sauvignon or Merlot and cook until almost gone.

Add 4 cups of beef stock and season well with salt and black pepper.

Return the beef rouladen to the pot and cover, then transfer to an oven preheated to 325 degrees Fahrenheit for about 2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens