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Traditional German Rinderrouladen (Braised Beef Rolls with Bacon, Mustard, and Pickles)
The beloved Sunday feast of Germany: large thin slices of top round beef slathered with sharp mustard, rolled around crispy bacon strips, onions, and tangy dill pickles, braised to melting tenderness in a rich red wine gravy.
Prep
30 min
Cook
90 min
Total
120 min
Ingredients
servings
4
- Thin large beef top round cutlets, pounded thin4 pc
- Thick-cut smoked bacon slices8 pc
- German dill pickles, sliced lengthwise into spears4 pc
- German medium-hot mustard (Mittelscharf)4 tbsp
- Yellow onion, finely diced1 pc
- Dry red wine250 ml
- Rich beef stock400 ml
- Butter or clarified butter30 g
- Fine sea salt1 tsp
Preparation Steps
1
Lay beef flat, season with salt and pepper, spread with mustard; top with bacon, diced onion, and pickle spears.
10 min timer
2
Roll beef tightly, tucking in sides, and secure firmly with kitchen twine or skewers.
8 min timer
3
Melt butter in Dutch oven and brown rolls on all sides over medium-high heat for 8-10 minutes.
10 min timer
4
Pour in red wine and beef broth, cover tightly and braise on low heat for 80-90 mins until fork tender. Remove twine before serving.
90 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
520
Protein
48g
Carbohydrates
6g
Fat
31g
Allergens
Mustard
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
