Classic German Beef Rouladen
German Beef Rouladen are so flavorful and tasty with a delicious filling consisting of mustard, bacon, onions, and pickled gherkins. It is such a special dish, perfect for the festive season or a memorable dinner with friends and family.
Equipment
- 1 large roasting pan e.g. a Dutch oven
Ingredients
For The Beef Rouladen
- 5 large beef schnitzel
- 5 rashers of bacon
- 5 pieces sliced pickled gherkin
- 1 onion cut into slices
- 2 tbsp Dijon mustard
- 2 cups beef stock
- salt and freshly ground pepper to taste
- 1/4 cup cooking oil
For The Gravy
- 1 onion cut into quarters
- 1 tbsp cornflour
- 1/2 cup water
- 1 cup beef stock or water
- salt and pepper to taste
Instructions
The Beef Rouladen (Day 1)
- Before we get started, I highly recommend to prepare the beef rouladen a day in advance and finish cooking them on the second day.
- Gather all the ingredients for the filling.5 rashers of bacon, 5 pieces sliced pickled gherkin, 1 onion, 2 tbsp Dijon mustard
- Lay out the beef schnitzel and season them on one side with salt and pepper. Using a butter knife, spread on a thin layer of mustard.5 large beef schnitzel, salt and freshly ground pepper to taste
- Now put on a slice of bacon, followed by the sliced gherkins, and onion.
- Roll the beef rouladen tightly, ensuring the sides are tucked in to keep the filling secure.
- Take a lengthy piece of kitchen string and tie it around the beef rouladen as if you're wrapping a small parcel.
- Heat up neutral oil in a large frying dish with a lid (I am using my Dutch oven), and sear the beef rouladen on all sides.1/4 cup cooking oil
- Once the meat has browned, add a quartered onion and some of the beef stock, then allow the rouladen to simmer for about 20 minutes with the lid on.1 onion, 2 cups beef stock
- After 20 minutes, turn off the heat, place the lid halfway on, and let the dish cool down overnight. If you prefer to finish cooking the dish in one day, proceed as outlined in the next step.
Day 2
- Now, we are heating up the meat and frying it until the liquid has evaporated. Occasionally, turn the beef rouladen to ensure they brown evenly on all sides.
- Once again, add more beef stock, put the lid on, and let it simmer on low heat for another 45 to 60 minutes. During this time, check now and again, if you need to add more beef stock.
- After about 60 minutes, the beef rouladen should be tender and fully cooked. Remove them from the pan, set aside for later, and take the strings off at this point.
Make The Gravy
- Combine cornflour and water, then add the blend to the pan. Heat until it boils, and adjust the thickness with water or beef stock as needed.1 tbsp cornflour, 1/2 cup water, 1 cup beef stock or water
- Season with salt and pepper to taste. Allow it to simmer for a few minutes
- Finally, place the beef rouladen in the gravy to heat them up before serving. Enjoy!
Video
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