Description
Experience the ultimate comfort food with this irresistibly tender German Beef Rouladen recipe. Thinly sliced beef flank steak is layered with savory bacon, pungent onions, and tangy pickles, all spread with sharp Dijon mustard. Rolled tightly and simmered in a flavorful beef broth infused with spices and bay leaves, this dish delivers rich, melt-in-your-mouth goodness that is perfect for family dinners or special occasions.
Ingredients
Scale
Beef Rouladen
- 1 pound Beef Flank Steak (Thinly sliced)
- 4 slices Bacon (Thick-cut preferred)
- 1 medium Onion (Chopped)
- 4 slices Pickles (Dill or sweet based on preference)
- 2 tablespoons Dijon Mustard (For spreading)
- 1 teaspoon Salt (Adjust to taste)
- 1 teaspoon Pepper (Adjust to taste)
- 1 teaspoon Paprika (Smoked paprika adds depth)
- 2 leaves Bay Leaves (Remove before serving)
Broth
- 1 cup Beef Broth (Homemade recommended)
Instructions
- Prepare the ingredients: Lay out the thinly sliced beef flank steak on a clean surface. Season both sides with salt, pepper, and paprika to enhance the meat’s flavor. Spread a tablespoon of Dijon mustard evenly over each slice of beef.
- Assemble the rouladen: Place one slice of thick-cut bacon atop each beef slice. Add a few chopped onions and a slice of pickle on the edge of each slice. Carefully roll up the beef slices tightly, enclosing the filling, and secure each rouladen with kitchen twine or toothpicks to maintain their shape while cooking.
- Sear the rouladen: Heat a heavy pan or skillet over medium-high heat. Add a small amount of oil and sear the rouladen on all sides until nicely browned, about 2-3 minutes per side. This step locks in juices and adds depth to the flavor.
- Simmer in broth: Once seared, pour in the cup of homemade beef broth along with the bay leaves. Reduce the heat to low, cover the pan, and let the rouladen simmer gently for about 35 minutes, turning occasionally to ensure even cooking. This slow simmering tenderizes the meat perfectly and infuses it with the broth’s rich flavors.
- Finish and serve: After cooking, remove the rouladen from the skillet and discard the bay leaves. You may use the remaining broth to thicken into a gravy if desired. Slice each rouladen and serve hot with your preferred side dishes like potatoes, red cabbage, or spaetzle for a traditional German meal.
Notes
- Use thick-cut bacon for a heartier flavor and texture inside the rouladen.
- Smoked paprika adds a smoky depth; regular paprika can be substituted if unavailable.
- Homemade beef broth significantly enhances the flavor; store-bought can be used in a pinch.
- Secure rouladen tightly to prevent filling from escaping during cooking.
- Let the rouladen rest a few minutes after cooking to retain juices before slicing.
