Description
Classic German Beef Rouladen with red wine gravy is a comforting and flavorful dish featuring tender beef rolls stuffed with mustard, onions, pickles, carrots, and bacon, slow-cooked to perfection and served with a rich, savory gravy.
Ingredients
Scale
Beef Rouladen
- 3 pounds beef rouladen
- 3 ounces Keens hot mustard
- 2 medium onions, shredded or finely chopped
- 3 medium carrots, peeled and cut into 1/4 inch sticks
- 6 pickles, cut into 1/4 inch sticks
- 2 pounds bacon, thin cut, slices cut in half
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 3 tablespoons vegetable oil
Gravy
- 4 cups water (or more as needed)
- 3/4 cup red wine (such as Cabernet Sauvignon or Malbec)
- 1 cup all-purpose flour
Instructions
- Prepare Beef: If your beef rouladen pieces are large, cut them into approximately 4×4-inch squares for easier rolling and handling.
- Assemble Rouladen: Lay out all beef pieces flat on a cutting board. Spread about one teaspoon of hot mustard evenly on each piece. Sprinkle shredded onions over the mustard, place a piece of bacon on top, then season with salt and pepper. Add one or two sticks each of carrot and pickle depending on their size. Roll each piece tightly into a neat roll and secure with a toothpick to hold the shape during cooking.
- Sear Rouladen: Heat the vegetable oil in a large frying pan or skillet over medium-high heat. Add up to six rouladen at a time without crowding the pan. Sear them on all sides until nicely browned to develop flavor and seal in juices. Transfer the seared rouladen into a large oven-safe Dutch oven with a lid.
- Make Gravy: In a bowl, whisk the flour with approximately 3 to 4 cups of water to form a smooth slurry. Pour about one cup of this slurry into the same skillet with the browned drippings. Whisk continuously over medium heat until the mixture thickens and the flour is fully cooked, creating a smooth gravy base. Stir in 1/4 cup red wine and cook for a couple more minutes while whisking to meld flavors. Pour this prepared gravy over the rouladen in the Dutch oven. Repeat the searing and gravy-making steps as necessary if cooking in batches, ensuring all rouladen are covered with gravy.
- Preheat Oven: Preheat your oven to 350°F (175°C) and place the rack in the middle position for even cooking.
- Bake: Cover the Dutch oven with the lid and bake the rouladen for 2½ to 3 hours until the beef is tender, flavorful, and the gravy is rich and thickened.
- Serve: Once done, let the rouladen rest for a few minutes after baking. Serve warm with classic German side dishes like spaetzle, red cabbage, or creamy mashed potatoes.
Notes
- Ensure the rouladen are rolled tightly and secured well with toothpicks to prevent fillings from falling out during cooking.
- You can substitute Keens hot mustard with another spicy brown mustard if unavailable.
- Use a good quality dry red wine such as Cabernet Sauvignon or Malbec to deepen the gravy flavor.
- The gravy thickens as it cooks; adjust water quantity if needed to keep the rouladen moist.
- Leftover rouladen can be refrigerated for up to 3 days and reheated gently on the stovetop.
