German Beef Rouladen

 

German Beef Rouladen

Ingredients

4 large beef roulades (thinly sliced top round or flank steak)

4 tsp mustard (Dijon or German-style)

4 slices bacon

1 onion, finely chopped

4 small pickles (cornichons), sliced lengthwise

Salt and black pepper, to taste

2 tbsp butter or oil

2 cups beef broth

1/2 cup red wine (optional)

1 tbsp tomato paste

1 tsp cornstarch (optional, for thickening)

Fresh parsley or chives for garnish

Instructions

1. Prepare the Rouladen

Lay out the beef slices and spread a thin layer of mustard over each.

Place a slice of bacon, some chopped onion, and pickle slices on each piece of beef.

Roll the meat tightly and secure it with toothpicks or kitchen twine.

2. Sear the Rolls

Heat butter or oil in a large pan over medium-high heat.

Brown the roulades on all sides, then remove them from the pan.

3. Make the Sauce

In the same pan, add the remaining onions and sauté until soft.

Stir in tomato paste, then deglaze with red wine (if using). Let it cook down for a few minutes.

Pour in the beef broth, return the roulades to the pan, cover, and simmer for about 1.5–2 hours until tender.

4. Thicken the Sauce (Optional)

Remove the roulades and keep them warm.

Mix cornstarch with a little cold water, then stir it into the sauce to thicken.

Adjust seasoning with salt and pepper.

5. Serve

Remove the toothpicks or twine, spoon the sauce over the roulades, and garnish with parsley or chives.

Serve with mashed potatoes, spaetzle, or red cabbage for an authentic German meal.

Let me know if you want any modifications, like making it sugar-free or keto-friendly!