Rouladen | German Braised Beef Rolls

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.

Season both sides of the beef flank steak with salt and pepper on one side.

Spread mustard generously over the beef.

Layer bacon and pickles on top of the beef.

Roll the beef tightly, ensuring the sides are straight, and secure with toothpicks or butcher string.

Heat oil in a pan until very hot to sear the roulade.

Sear the roulade in the hot oil until browned on all sides, about 35 minutes total.

Remove the roulade and set aside.

Add remaining bacon and vegetables to the pan, cooking until they release water.

Add tomato paste and roast for about a minute with the vegetables.

Pour in white wine and reduce until nearly gone, scraping up the browned bits from the pan.

Add thyme leaves for additional flavor.

Return the roulade to the pan, adding any juices that have released.

Add beef stock until the roulade is slightly submerged.

Transfer the pan to an oven preheated to 375°F and braise for about 1.5 hours.

After cooking, gently place the roulade on a plate and strain the sauce through a strainer into a pan.

Press down on the solids to extract all the liquid for the sauce.

Reduce the strained sauce until it reaches a nice thickness.

Prepare potato dumplings by rolling them and placing them in boiling water, covering the pot.

Remove the dumplings when they float to the top.

Remove the string from the roulade and return it to the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary