German beef rouladen recipe called Rinderrouladen is a traditional German recipe your family will love.
It is a dish you can prepare in advance and is great to serve when you need something a little special when you have visitors.
What's more it simmers away on the hob while you can get on with your other jobs.
Don't be afraid to experiment with the filling either.
My mother-in-law first served beef rouladen to us at Christmas time and it became one of my son's favourite meals. She served it with one of my tasty
German red cabbage recipesand
homemade Spaetzle.You can serve beef rouladen with dumplings or mashed potatoes if you like.
4 garlic dill pickles
40g smoked bacon
2 dessert spoons of grainy mustard
salt and pepper
4 slices beef top round (Rinderrouladen) your butcher can slice and pound the meat for you)
300g baby onions
2 dessert spoons olive oil
2 dessert spoons tomato puree
1 tsp pepper corns
2 dessert spoons flour
500ml meat broth
First chhop the onion, pickles and bacon finely. Once finished fry the bacon in the pan with olive oil. Then add the onion and fry until glassy. Add the pickles and mustard and stir through. Season with salt and pepper and leave to cool.
Wash the beef and pat dry with kitchen paper towel. Season with salt and pepper and then spread over the bacon and pickle mixture onto each slice.
Roll up the meat and tie securely with kitchen string or wooden coktail sticks. Peel the baby onions.
Add oil to a skillet or pan and brown the meat all over. Add the onions and fry until golden brown.
Add the tomato puree and pepper corns and heat through quickly. Sprinkle over the flour and then fry for about 3 minutes, stirring all the time. Add the meat broth and bring to the boil. Turn down to a simmer, put a lid on the pan and simmer for about 1 1/2 hours. Turn the beef rouladen every 15 minutes or so.
Take the beef rouladen out of the pan. Remove the string.
Taste the sauce and season if necessary. Serve the rouladen with the sauce, Spaetzle and salad
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Zachary - USA
Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!
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