German Beef Rouladen

Ingredients

For the rouladen:

• 6 thin slices beef top round (about ¼-inch thick, 6–8 inches long)

• 3 tbsp Dijon or German mustard

• 6 strips bacon

• 1 large onion, thinly sliced

• 3–4 dill pickles, sliced into thin spears

• Salt & black pepper, to taste

• 2 tbsp vegetable oil (for browning)

For the gravy:

• 2 tbsp butter

• 1 carrot, chopped

• 1 celery stalk, chopped

• 1 onion, chopped

• 2 tbsp tomato paste

• 3 cups beef broth

• 1 cup red wine (optional, can sub more broth)

• 2 bay leaves

• 1 tsp dried thyme

To finish:

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry, optional for thickening)

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the rouladen:

   • Lay beef slices flat, season with salt and pepper.

   • Spread each slice with mustard.

   • Place a strip of bacon, a few onion slices, and a pickle spear on each.

   • Roll tightly and secure with kitchen twine or toothpicks.

2. Brown the rouladen:

   • Heat oil in a large Dutch oven or heavy pot.

   • Brown beef rolls on all sides, then remove and set aside.

3. Make the braising base:

   • In the same pot, melt butter. Add carrot, celery, and onion, and cook until softened.

   • Stir in tomato paste and cook for 2 minutes.

   • Pour in red wine (if using) to deglaze, scraping up browned bits.

   • Add beef broth, bay leaves, and thyme.

4. Braise the rouladen:

   • Return beef rolls to the pot.

   • Cover and simmer gently for 1 ½ to 2 hours, until beef is tender.

5. Finish the gravy:

   • Remove rouladen and keep warm.

   • Strain the braising liquid, discard solids, and return liquid to the pot.

   • If desired, thicken with cornstarch slurry. Season with salt and pepper.

6. Serve:

   • Remove toothpicks/twine from rouladen.

   • Serve warm with gravy spooned on top.

   • Traditional sides: red cabbage, sauerkraut, spaetzle, or potato dumplings.