Cooked - Rouladen

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Rouladen

6.0

6 thin beef slices (≈150–180 g each / 5–6 oz)

Salt & pepper

6 tsp (≈30 g / 1 oz) German mustard (medium)

12 slices bacon (2 per roulade)

3 pickles, cut into strips

2 onions, thinly sliced

Kitchen string or toothpicks

3 Tbsp (≈40 g / 1.4 oz) clarified butter or oil

1 large onion (≈200 g / 7 oz), diced

2–3 carrots (≈200–250 g / 7–9 oz), diced

1 small piece celery (≈50 g / 2 oz, optional)

3 Tbsp (≈50–60 g / 2 oz) tomato paste

480 ml beef broth (≈2 cups)

180–240 ml water (≈¾–1 cup)

2 bay leaves

1 pinch sugar (optional, for browning)

Fill the rouladen: Lay out the beef slices, season both sides with salt & pepper, spread each with mustard, add bacon, pickle strips & onions, roll tightly and secure.
Brown: Heat clarified butter or oil, brown rouladen deeply on all sides (very important!), remove rouladen.
Start the sauce: Sauté onion, carrot & celery, add tomato paste (+ sugar) and roast 1–2 minutes, deglaze with a little broth first, reduce, repeat, add remaining broth + water + bay leaves, return rouladen to the pot.
Braise: Cover and simmer gently 1.5–2 hours, take rouladen out.
Finish the gravy: Blend the sauce (or press through a sieve – very traditional), reduce until thick and glossy, season, return rouladen into the sauce.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Meat Dish

Cuisine🇩🇪German

Occasions🍲Comfort Food🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 28 weeks ago

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