Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes.Īdd the beef broth, tomato paste, bay leaf, salt and pepper. Add the leek, carrots and celery and cook for another 5 minutes. Add the garlic and cook for another minute. Cook the onions until softened and translucent, about 5 minutes. *Do not remove the browned bits in the bottom of the pan, it’s key to the most flavorful gravy!Īdd the onions to the pot and a little more butter or oil if needed. Browning them well will ensure a rich and flavorful gravy. Heat the butter and oil in a heavy Dutch oven or pot (make sure it’s oven-safe if baking in the oven) and generously brown the rouladen on all sides. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine. Place the sliced German pickles and chopped onions on each beef slice. Place a strip of bacon on each beef slice so it’s running the same length as the beef. Spread each beef slices with about 2 teaspoons of German mustard and sprinkle with a little salt and freshly ground black pepper. Lay the beef slices out on a work surface. The rouladen are returned to the gravy, heated through and served with Rotkohl and boiled potatoes, Knödel, or Spätzle.īelow we’ve provided step-by-step pictured instructions to ensure your success! The rouladen are removed, the sauce is poured through a strainer, and the resulting gravy is returned to the pot and thickened. Add the liquids and spices to the cooked veggies and nestle the rouladen in this mixture to simmer on low until the meat is fork tender. They’re then removed and set aside so you can saute the onions and vegetables for the gravy.
Next you generously fry the rouladen in oil until they’re nicely browned on all sides. Sprinkle with some salt and pepper and roll them up, securing the rolls with toothpicks or cooking twine. Rouladen are made by spreading some German mustard on thinly cut slices of beef, adding bacon, sliced German pickles and chopped onions. You can shave off some time on the day of your meal by assembling the rouladen ahead of time and chilling them until you’re ready to cook them. Rouladen aren’t hard to make, but they do take time.
Get our recipe for Authentic German Späetzleįor more authentic German dishes, be sure to also try our: Get our recipe for Authentic German Semmelknödel (Bread Dumplings) Get our recipe or Authentic German Rotkohl Instead of potatoes or Knödel, they are also commonly served with Spätzle. Traditionally, Rouladen are served with Rotkohl and boiled potatoes or Knödel – either Semmelknödel (bread dumplings) or Kartoffelklöße (potato dumplings). It just comes down to personal preference and/or allergies. Cornstarch will make a more translucent gravy and flour will make a slightly opaque gravy. SHOULD I USE FLOUR OR CORNSTARCH TO THICKEN THE GRAVY? Alternatively you can make larger rouladen and serve one large rouladen per person. They need to be large enough to stuff and roll up, at least 4×6 inches in size and about 1/4 inch thick. You can save time by assembling the rouladen in advance and chilling them until you’re ready to cook them. Rouladen are enjoyed throughout the year in Germany but are often associated with Sunday dinners and special occasions like Christmas Eve. The filling is enclosed by rolling up the meat strips and the roulades are then browned and slow-simmered in a rich gravy. Rouladen is a traditional German dish featuring long, thin strips of meat slathered with mustard and filled with bacon, onions, and pickles. Today I’m sharing my homemade Rouladen recipe with you and I’m confident you’re going to love it as much as we do! WHAT ARE ROULADEN? Rouladen is one of my all-time favorite German dishes and its accompanying gravy is arguably the king of all gravies. (I still do.) For me the gravy was one of the primary highlights of the meal.
When a meal included gravy she always knew to make extra when we came over because I would heap copious amounts of it over my meat, potatoes, Knödel, Rotkohl, Sauerkraut, you name it. My Oma was famous for her Kasseler, Kartoffelpuffer, Sauerbraten and her Rouladen. Growing up in Stuttgart, we regularly enjoyed family dinners with my Oma and Opa. Mouthwateringly delicious, this authentic Rouladen recipe is the only one you’ll ever need! One of Germany’s most famous and delicious dishes, Rouladen are beef roulades filled with bacon, onions, mustard and pickles, then browned and simmered in the richest gravy imaginable.
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