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Authentic German Rouladen

This traditional recipe features tender beef rolls filled with bacon, onions, and mustard, simmered in a savory broth, perfect for family gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef flank steak Cut thin for easy rolling and tenderness
  • 4 slices bacon Adds flavor and richness
  • 1 cup onion, finely chopped For sweetness and depth
  • 1/4 cup Dijon mustard Brings a tangy kick
  • 2 cups beef broth For a savory base
  • to taste Salt and pepper Essential for seasoning
  • 2 tablespoons cooking oil To sear the rouladen
  • optional dill pickles For a crunchy contrast

Method
 

Preparation
  1. Lay the flank steak flat and pound it gently to an even thickness. Season both sides with salt and pepper.
  2. Evenly spread a thin layer of Dijon mustard over each piece of meat.
  3. Place one slice of bacon, some chopped onions, and a pickle spear at one end of each beef piece.
  4. Starting from the end with the filling, roll the beef tightly and secure with toothpicks or kitchen twine.
Cooking
  1. Heat oil in a large, heavy pot over medium-high heat. Sear the rouladen on all sides until browned, about 4-5 minutes per side.
  2. Once browned, remove the rouladen and set aside. Add remaining onions to the pot, sautéing until translucent. Then, deglaze with a splash of beef broth.
  3. Return the rouladen to the pot and pour in the remaining beef broth. Cover and simmer on low heat for about 1.5 to 2 hours, until the meat is fork-tender.
  4. Remove rouladen from the pot, and let rest for a few minutes before slicing. Serve with the rich sauce drizzled on top.

Notes

Don't skip searing for a flavorful crust. Control the heat to prevent dryness by maintaining a moderate temperature. Allow the meat to rest for extra tenderness.