mediummainmeatCC0 1.0 Universal
Classic German Rinderrouladen – Braised Stuffed Beef Rolls
The beloved German family centerpiece: thinly pounded beef cutlets smeared with German mustard, rolled with smoky bacon, sweet onions, and tart pickles, braised in rich savory gravy.
Prep
25 min
Cook
75 min
Total
100 min
Ingredients
4servings
- Thinly sliced beef topside or round cutlets650 g
- Smoked bacon strips8 piece
- German dill pickles (Gewürzgurken)4 piece
- Yellow onion2 piece
- German spicy mustard40 g
- Rich beef stock500 ml
- Carrot1 piece
- Butter or clarified fat30 g
- Salt
- Black pepper
Preparation Steps
1
Lay beef slices flat; season with salt and pepper. Spread 1 tablespoon mustard over each. Layer 2 strips of bacon, sliced onion, and pickle spears onto each cutlet.
10 min timer
2
Tightly roll up each cutlet, tucking in sides, and secure firmly with toothpicks or kitchen twine.
5 min timer
3
Melt butter in Dutch oven and brown rouladen over medium-high heat on all sides for 6-8 minutes until deep brown. Remove to a plate.
8 min timer
4
Sauté diced onion and carrot in the pot for 4 minutes. Return beef rolls, add hot beef stock, cover tightly, and simmer on low for 65-70 minutes until tender. Remove toothpicks before serving with the savory gravy.
70 min timer
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Provenance & Public Domain Audit
Source: Traditional German Regional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
