German Beef Roulades
German Beef Roulades
Ingredients
For the Roulades
- 1 1/2 pounds top round beef, cut into 4 thin slices (about 1/4-inch thick), pounded even thinner if necessary
- 2 tablespoons Dijon mustard
- 4 slices bacon
- 2 dill pickles, cut lengthwise into quarters
- 1/2 yellow onion, finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For the Sauce
- 1/2 yellow onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 3 cups beef broth
- 1 bay leaf
- 2 fresh thyme sprigs
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- 1
Prepare the beef slices: Lay each beef slice flat on a cutting board. Season both sides with salt and pepper. Spread 1/2 tablespoon of Dijon mustard evenly over one side of each beef slice.
⏱️ 10 min
- 2
Assemble the roulades: On the mustard-coated side of each beef slice, place one slice of bacon, two pickle quarters, and a quarter of the diced yellow onion. Roll up each beef slice tightly, starting from one end. Secure each roulade with kitchen twine or toothpicks.
⏱️ 15 min
- 3
Sear the roulades: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roulades on all sides until deeply browned, about 2-3 minutes per side. Remove the roulades from the pot and set aside.
⏱️ 10 min
- 4
Sauté the aromatics: Add the chopped onion, carrot, and celery to the same pot. Sauté over medium heat until softened, about 5-7 minutes. Stir in the tomato paste and cook for 1 minute more.
⏱️ 8 min
- 5
Deglaze and simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has reduced by half, about 3-5 minutes. Add the beef broth, bay leaf, and thyme sprigs. Bring the mixture to a boil.
⏱️ 8 min
- 6
Braise the roulades: Return the seared roulades to the pot. Ensure they are mostly submerged in the liquid. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beef is very tender.
⏱️ 120 min
- 7
Finish the sauce: Carefully remove the roulades from the pot and set aside. Discard the bay leaf and thyme sprigs. For a smoother sauce, you can strain the sauce through a fine-mesh sieve, pressing on the solids to extract all liquid, then return the strained sauce to the pot. Alternatively, you can leave the vegetables in for a more rustic sauce.
⏱️ 5 min
- 8
Thicken the sauce: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Bring the sauce to a gentle simmer. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes. Season the sauce with additional salt and pepper to taste.
⏱️ 5 min
- 9
Serve: Remove the kitchen twine or toothpicks from the roulades. Return the roulades to the thickened sauce to warm through. Serve hot, spooning plenty of sauce over each roulade. German beef roulades are traditionally served with potato dumplings (Knödel) or spaetzle and red cabbage.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
German Beef Roulades
Ingredients
For the Roulades
- 1 1/2 pounds top round beef, cut into 4 thin slices (about 1/4-inch thick), pounded even thinner if necessary
- 2 tablespoons Dijon mustard
- 4 slices bacon
- 2 dill pickles, cut lengthwise into quarters
- 1/2 yellow onion, finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For the Sauce
- 1/2 yellow onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 3 cups beef broth
- 1 bay leaf
- 2 fresh thyme sprigs
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- 1
Prepare the beef slices: Lay each beef slice flat on a cutting board. Season both sides with salt and pepper. Spread 1/2 tablespoon of Dijon mustard evenly over one side of each beef slice.
⏱️ 10 min - 2
Assemble the roulades: On the mustard-coated side of each beef slice, place one slice of bacon, two pickle quarters, and a quarter of the diced yellow onion. Roll up each beef slice tightly, starting from one end. Secure each roulade with kitchen twine or toothpicks.
⏱️ 15 min - 3
Sear the roulades: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roulades on all sides until deeply browned, about 2-3 minutes per side. Remove the roulades from the pot and set aside.
⏱️ 10 min - 4
Sauté the aromatics: Add the chopped onion, carrot, and celery to the same pot. Sauté over medium heat until softened, about 5-7 minutes. Stir in the tomato paste and cook for 1 minute more.
⏱️ 8 min - 5
Deglaze and simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has reduced by half, about 3-5 minutes. Add the beef broth, bay leaf, and thyme sprigs. Bring the mixture to a boil.
⏱️ 8 min - 6
Braise the roulades: Return the seared roulades to the pot. Ensure they are mostly submerged in the liquid. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beef is very tender.
⏱️ 120 min - 7
Finish the sauce: Carefully remove the roulades from the pot and set aside. Discard the bay leaf and thyme sprigs. For a smoother sauce, you can strain the sauce through a fine-mesh sieve, pressing on the solids to extract all liquid, then return the strained sauce to the pot. Alternatively, you can leave the vegetables in for a more rustic sauce.
⏱️ 5 min - 8
Thicken the sauce: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Bring the sauce to a gentle simmer. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes. Season the sauce with additional salt and pepper to taste.
⏱️ 5 min - 9
Serve: Remove the kitchen twine or toothpicks from the roulades. Return the roulades to the thickened sauce to warm through. Serve hot, spooning plenty of sauce over each roulade. German beef roulades are traditionally served with potato dumplings (Knödel) or spaetzle and red cabbage.
⏱️ 4 min