Ingredients
For the Beef Rolls
- 1¼ pounds (about 600 g) thinly sliced beef top round or rump steak
- 4 tablespoons mustard (Dijon or German-style)
- 4 slices smoked bacon
- 1 medium onion, finely chopped
- 4 small pickles or 6 cornichons, sliced lengthwise
- Salt and pepper to taste
- Kitchen twine or toothpicks to secure rolls
For Browning and Braising
- 2–3 tablespoons vegetable oil or clarified butter
- 1 medium onion, roughly chopped
- 2 carrots, roughly chopped
- 1–2 celery stalks, roughly chopped
- 2 tablespoons tomato paste
- 2–3 cups beef broth
- 1 cup red wine (optional, can replace with more broth)
- 1–2 bay leaves
- 1 teaspoon black peppercorns
- 2 teaspoons flour (optional, for thickening)
Equipment Needed
- Heavy skillet or Dutch oven
- Wooden spoon
- Small bowl
- Kitchen twine or toothpicks
- Tongs
- Blender or fine sieve for gravy
Step 1: Prepare the Beef
- Lay out beef slices on a cutting board or large tray.
- Lightly pound with a meat mallet if needed to ensure uniform thinness.
- Spread a thin layer of mustard on each slice.
Mustard adds subtle tang and helps the filling stick.
Step 2: Add the Filling
- Place one slice of bacon on each beef slice.
- Add a few pieces of onion on top of the bacon.
- Add 1–2 pickle slices lengthwise.
- Season lightly with salt and pepper.
Leave about ½ inch of border on each side so the rolls can be sealed.
Step 3: Roll and Secure
- Carefully roll each slice tightly from one end.
- Secure with kitchen twine or toothpicks.
Tightly rolled beef holds the filling and cooks evenly.
Step 4: Brown the Rolls
- Heat oil or butter in a heavy skillet or Dutch oven over medium-high heat.
- Brown the rouladen on all sides, 2–3 minutes per side.
- Remove and set aside.
Browning adds depth of flavor to both the meat and the eventual gravy.
Step 5: Sauté Vegetables
- In the same pan, add roughly chopped onion, carrots, and celery.
- Sauté for 4–5 minutes until lightly caramelized.
- Stir in tomato paste and cook for another 1–2 minutes.
This builds a rich base for the braising liquid.
Step 6: Deglaze and Braise
- Add wine (if using) and scrape the bottom of the pan to release fond.
- Add beef broth until the rolls are about halfway submerged.
- Add bay leaves and peppercorns.
- Return the rouladen to the pan.
Step 7: Simmer Slowly
- Cover with a lid and reduce heat to low.
- Simmer gently for 90–120 minutes, turning once halfway.
The goal is tender meat that can be cut easily with a fork.
Step 8: Make the Gravy
- Remove the rouladen and keep warm.
- Strain the cooking liquid through a fine sieve or blender with vegetables if desired.
- Taste and adjust seasoning.
- If you prefer thicker gravy, mix 2 teaspoons flour with a little cold water to form a paste and whisk into the simmering liquid until thickened.
Step 9: Serve
- Slice rouladen carefully on a plate.
- Pour gravy over the rolls.
- Serve with traditional sides such as:
- Mashed potatoes or boiled potatoes
- Red cabbage or sauerkraut
- Pickles or mustard on the side
Storage and Reheating
- Refrigerate up to 3 days.
- Reheat gently on low heat with some broth or water to prevent drying.
