Cooking Lucid
Rinderrouladen
Thin beef rolls stuffed with mustard, bacon, and pickles, braised in red wine until fork-tender. A Sunday dinner classic from grandmother's kitchen across Germany.
Prep 30 min
Cook 1h 30m
Total 2h
Serves 4
Ingredients
Step 1 — Assemble the rouladen
- 4 thin beef top round slices (about 6 oz each, pounded thin)
- 4 tsp Dijon mustard
- 4 slices bacon
- 1 small onion (sliced)
- 4 dill pickle spears (halved)
- Salt and pepper
- Kitchen twine or toothpicks
Step 2 — Braise
- 2 tbsp vegetable oil
- 1 onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 2 cups beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 6 juniper berries
Step 3 — Serve
- Semmelknödel or boiled potatoes
- Rotkohl
- Sour cream (optional)
Instructions
- 1
Roll the rouladen
Spread mustard on each beef slice. Top with bacon, onion, and pickle. Season with salt and pepper. Roll tightly from the short end and secure with twine or toothpicks.
- 2
Brown and braise
Brown rouladen in oil on all sides. Remove and sauté mirepoix until softened. Stir in tomato paste, then add wine and broth. Return rouladen with bay leaves and juniper. Cover and simmer 1½ hours until very tender.
- 3
Make gravy and serve
Remove rouladen and keep warm. Strain sauce and simmer until reduced and thickened. Slice rouladen, serve with gravy, Semmelknödel, and red cabbage.
Nutrition per serving: 460 cal · 44g protein · 12g carbs · 24g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
