Rouladen (German Beef Rolls)

I discovered this recipe in a magazine years ago and when I first made it, I used lengthwise slices of dill pickles; since then I’ve started chopping the pickles instead. I serve Rouladen with red cabbage and either spätzle (noodles), boiled or mashed potatoes. 

Rouladen (German Beef Rolls)      Makes 4 to 6 servings

2 lbs. top round of beef, thinly sliced (or could use tenderized beef patties)

Prepared mustard

4 slices of bacon, diced

3 dill pickles finely chopped

Dried marjoram

All-purpose flour for dredging and gravy, seasoned with salt & pepper

2 to 3 tablespoon vegetable oil

3+ cups beef broth

Chopped fresh parsley for garnish, if desired

1. Cut meat into 4 to 6 thinly sliced rectangular portions. 
2. Pound each with a meat mallet until quite thin and all of the connective tissues have been broken down. 
   
3. Lightly spread the top of each piece with mustard. Divide bacon and chopped pickles over each. Lightly sprinkle each with marjoram and roll up, starting from the short side.
   
4. Dredge rolls lightly in flour and secure with toothpicks.
   
5. Sauté rolls in hot oil in a skillet until well browned on all sides. Transfer to another dish. 
   
   
   
   
6. Lower heat to medium, add 3 to 4 tablespoons flour to the pan drippings and cook a few seconds; then slowly add the beef broth and simmer until liquid is thickened. 
   
7. Return rolls to the skillet and cover tightly; simmer 1 to 1½ hours on top of stove or until tender. Remove rouladen and thicken liquid with additional flour if needed. Check seasonings and adjust to taste.
   
8. Garnish with chopped fresh parsley if desired.

Note: Beef rolls can also be cooked ahead and reheated in the gravy.

Option: If serving rouladens with spätzle, I like to add the already cooked spätzle to the rouladen-gravy mixture, allowing it to absorb the flavors while simmering for about 10 to 15 minutes.

Recipe without photos . . .

Rouladen (German Beef Rolls)      Makes 4 to 6 servings

2 lbs. top round of beef, thinly sliced (or could use tenderized beef patties)

Prepared mustard

4 slices of bacon, diced

3 dill pickles finely chopped 

Dried marjoram

All-purpose flour for dredging and gravy, seasoned with salt & pepper

2 to 3 tablespoon vegetable oil 

3+ cups beef broth

Chopped fresh parsley for garnish, if desired

1. Cut meat into 4 to 6 thinly sliced rectangular portions. 
2. Pound each with a meat mallet until quite thin and all of the connective tissues have been broken down. 
3. Lightly spread the top of each piece with mustard. Divide bacon and chopped pickles over each. Lightly sprinkle each with marjoram and roll up, starting from the short side.
4. Dredge rolls lightly in flour and secure with toothpicks.
5. Sauté rolls in hot oil in a skillet until well browned on all sides. Transfer to another dish. 
6. Lower heat to medium, add 3 to 4 tablespoons flour to the pan drippings and cook a few seconds; then slowly add the beef broth and simmer until liquid is thickened. 
7. Return rolls to the skillet and cover tightly; simmer 1 to 1½ hours on top of stove or until tender. Remove rouladen and thicken liquid with additional flour if needed. Check seasonings and adjust to taste.
8. Garnish with chopped fresh parsley if desired.

Note: Beef rolls can also be cooked ahead and reheated in the gravy.

Option: If serving rouladens with spätzle  I like to add the already cooked spätzle to the rouladen-gravy mixture, allowing it to absorb the flavors while simmering for about 10 to 15 minutes.