How to cook a Authentic German Rouladen

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in fat, while 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 leaner, while smoked sausage can be more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and can be made from scraps.

Pound the beef flank steak until thin and even.

Spread mustard over the surface of the steak.

Layer bacon, onion slices, and pickles on top of the mustard.

Roll the steak tightly from one end to the other and secure with kitchen twine or toothpicks.

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

Sear the rouladen on all sides until browned, about 3-4 minutes per side.

Remove the rouladen and set aside.

In the same skillet, sauté chopped carrots and celery until softened, about 5 minutes.

Sprinkle flour over the vegetables and stir to combine, cooking for 1-2 minutes.

Deglaze the pan with red wine, scraping up browned bits from the bottom.

Add beef broth, bay leaves, and thyme, bringing to a simmer.

Return the rouladen to the skillet, cover, and reduce heat to low.

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

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

Cooking Techniques

Spice Level: