Serves 4
95 min
Traditional Beef Rouladen
Recipe GLPR1180d9c389f0d9
Tender slices of beef tenderloin are pounded thin, filled with spicy mustard, dill pickles, caramelized onions, and crispy bacon, then rolled and seared. The roulades are braised in beef stock with potato slices that both hold the rolls together and soak up the savory juices, resulting in a hearty, flavorful main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 thin slices top round beef
Kosher salt to taste
Freshly ground black pepper to taste
1/2 cup spicy brown mustard
2 dill pickles, cut into thin spears
1 large onion, thinly sliced
1/2 cup chopped cooked bacon
32 ounces beef stock
2 potatoes, thinly sliced
1 cup all-purpose flour
1 cup melted butter
Directions
Preheat the oven to 375°F.
Place each beef slice between two pieces of wax paper and pound with a meat mallet until uniformly thin and tender. Season both sides generously with kosher salt and freshly ground black pepper.
Spread each flattened beef slice evenly with spicy brown mustard, covering the surface generously.
Along the wide end of each mustard-coated beef slice, layer about 5 pickle spears, some of the thinly sliced onion, and a heaping tablespoon of the cooked bacon.
Fold in the short sides of each beef slice slightly, then roll tightly from the wide end toward the narrow end, creating a compact roulade similar to a burrito.
Heat a large skillet over medium-high heat. Carefully place the roulades in the hot pan and brown them on all sides until golden, about 8-10 minutes total.
Transfer the browned roulades to a large, heavy pot or Dutch oven. Pour the beef stock around the roulades.
Arrange the sliced potatoes between and around the roulades, packing them snugly so the potatoes hold the rolls in place during cooking.
Cover the pot with a lid and place in the preheated 375°F oven. Braise for approximately 45 minutes until the beef is tender and cooked through to a minimum internal temperature of 145°F.
Remove the pot from the oven. Carefully transfer the roulades and potatoes to a serving platter and keep warm.
Pour the pan drippings and beef stock into a saucepan. Whisk together the flour and melted butter to form a paste, then gradually whisk this roux into the simmering stock, stirring constantly until the gravy reaches your desired thickness and no lumps remain. Simmer for 2-3 minutes.
Pour the gravy over the roulades and potatoes, or serve on the side. Serve with additional vegetables such as red cabbage or alongside spaetzle if desired.
