Classic German Rouladen

Directions

1. Preheat the oven to 165°C (325°F).
2. Lay the beef steaks flat on a cutting board. Spread 1 tablespoon of mustard on each steak, leaving a small border around the edges.
3. Place a slice of bacon, some chopped onion, and a dill pickle spear on each steak.
4. Roll up the steak tightly and secure with toothpicks or kitchen twine.
5. Heat vegetable oil in a large skillet over medium-high heat. Brown the beef rolls on all sides, about 8–10 minutes total.
6. Remove the beef rolls from the skillet and place them in a baking dish.
7. In the same skillet, add the flour and cook for 1–2 minutes, stirring constantly. Gradually whisk in the beef broth and red wine. Bring to a simmer and cook until slightly thickened, about 5–7 minutes.
8. Pour the sauce over the beef rolls in the baking dish.
9. Cover the dish with aluminum foil and bake for 2 hours.
10. Remove the foil and bake an additional 30 minutes, until the beef is tender and the flavors are well melded.
11. Serve hot with the sauce spooned over the rouladen, accompanied by mashed potatoes and sauerkraut.

Recipe Details

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 4
Difficulty: Medium

Variations & Substitutions

• Substitute Dijon mustard with whole-grain mustard for a different tangy flavor.
• Use smoked sausage instead of bacon for a unique twist.
• Add carrots and celery to the sauce for extra depth.
• Serve over egg noodles instead of mashed potatoes.

Serving Suggestions