German Beef Rouladen

This traditional German dish is a hearty and flavorful comfort food. Tender beef rolls filled with mustard, bacon, pickles, and vegetables are braised in a rich red wine sauce. Perfect when served with spaetzle or mashed potatoes, this dish is ideal for family dinners or special occasions.

Ingredients:

For the Rouladen:

• 2 1/2 pounds top round, sliced and pounded into (8-10) 1/4-inch thick pieces
• Salt and pepper to taste
• German mustard
• 4 large dill pickles, sliced lengthwise
• 1/2 pound bacon, cut into 2-3 inch pieces
• 1 large onion, finely diced
• 2 ribs celery, finely diced
• 2 medium carrots, finely diced
• 3 tablespoons minced flat-leaf Italian parsley (for garnish)

For the Sauce:

• 4 cups low-sodium beef stock (or reduce 8 cups of no-sodium boxed beef stock to 4 cups)
• 2 teaspoons low-sodium beef base (optional)
• 3 tablespoons tomato paste
• 1 cup dry red wine
• 1/4 cup all-purpose flour

Directions:

1. Prepare the Beef Rolls:

   • Filet the top round to a 1/2-inch thickness. Cut the beef into 3x4 inch rectangles. Pound each piece to roughly 1/4-inch thick. You should have 8-12 pieces. (Your butcher can slice the beef for you if needed.)
   • Season each piece with salt and pepper. Spread a thin layer of mustard on each slice.
   • Evenly distribute the bacon, onion, celery, and carrot mixture over each piece of beef. Add a slice of pickle to each piece.
   • Roll the beef tightly and secure with toothpicks or kitchen twine.

2. Sear the Rouladen:

   • In a large oven-safe pan or Dutch oven, cook the bacon until halfway done, then remove the bacon pieces to a plate lined with paper towels. Reserve a few tablespoons of bacon fat for later.
   • Using the reserved bacon fat, sear the beef rolls on all sides in batches to avoid overcrowding. Set the seared rolls aside.

3. Prepare the Sauce:

   • Preheat your oven to 325°F.
   • In the same pan, sauté the tomato paste for a few minutes over medium heat. Add a splash of water if it starts to burn.
   • Add the flour to the pan and cook for 1-2 minutes, stirring constantly.
   • Pour in the red wine and beef stock. Scrape the bottom of the pan to remove any brown bits. Bring the mixture to a simmer.

4. Cook the Rouladen:

   • Once the sauce is simmering, add the seared beef rolls back to the pot. Cover with a tight-fitting lid or foil.
   • Place the pot in the preheated oven and cook for 60-90 minutes, or until the beef rolls are fork-tender.
   • Remove the rouladen from the pot and set aside. Taste the sauce and adjust the seasoning with salt and pepper as needed.

5. Thicken the Sauce (Optional):

   • If the sauce needs to be thicker, return the pot to medium-high heat and whisk in a cornstarch slurry (2-3 teaspoons cornstarch mixed with water) until the sauce reaches your desired consistency.

Tips:

• To make the rouladen more flavorful, let the beef rolls marinate in the mustard mixture for a few hours before cooking.
• If you prefer, you can simmer the rouladen on the stovetop over very low heat instead of braising them in the oven.

Serving Suggestions:

• Serve the beef rouladen with spaetzle, mashed potatoes, or egg noodles, and garnish with freshly chopped parsley.
• Pair with a crisp German beer or a glass of dry red wine to complement the flavors of the dish.

Enjoy this traditional and delicious German meal!