Beef rouladen
A German Sunday classic: thin beef slices spread with mustard, rolled around bacon, onion and gherkin and braised in a rich red wine gravy.
- 130 min30 prep · 100 cook
- MediumDifficulty
- 520 kcalper serving
Ingredients
- Thin beef topside slices (about 180 g each)4
- German or Dijon mustard2 tbsp
- smoked bacon8 slices
- Onions2
- Gherkins, in strips2
- Carrot, diced1
- Tomato paste1 tbsp
- Red wine200 ml
- Beef stock400 ml
- Vegetable oil2 tbsp
- Cornflour1 tbsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Flatten the beef slices a little, season and spread each with mustard.
- 2
Lay 2 bacon slices, some sliced onion and gherkin strips on each, roll up tightly and secure with toothpicks or string.
- 3
Brown the rolls well on all sides in the oil in a heavy pot. Set aside.
- 4
Fry the rest of the onion and the carrot, stir in the tomato paste, then add the wine and stock.
- 5
Return the rolls, cover and simmer gently, turning once, until very tender.
- 6
Lift out the rolls, strain or blend the sauce and thicken it with the cornflour mixed with a little cold water.
- 7
Remove the toothpicks and serve with the gravy, red cabbage and potato dumplings or mash.
Tips and questions
- Which cut should I ask my butcher for?
- Ask for topside (or silverside) cut into large, thin slices, about 5 mm thick, for rolling.
- Can I make rouladen ahead?
- Yes, they reheat beautifully in their gravy and keep 3 days in the fridge or 3 months frozen.
Enjoy your meal!
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