Beef Rouladen
Traditional German beef rolls with bacon, pickles, and mustard braised in a rich gravy. This dish sounds fancy but uses simple ingredients and easy techniques for fork-tender results.
Servings: 8 servings
Calories: 346kcal
Equipment
- Ninja Possible Cooker Pro Or
- Slow Cooker
Ingredients
- 2 tablespoons olive oil or avocado oil for searing
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 8 slices top round or bottom round beef cut ¼ inch thick, avoid milanesa style which is too thin
- 8 teaspoons stone ground mustard about 1 teaspoon per beef slice, German brand preferred
- 8 slices thick cut bacon one slice per beef roll
- 8 spears dill pickle spears stackers work great, about ¼ inch thick
- 1 medium yellow onion diced, divided - some inside rolls, rest for gravy
For the Gravy
- 4 tablespoons salted butter unsalted works too, adjust salt to taste
- 2 tablespoons tomato paste
- 5-6 cloves garlic cloves whole, not minced
- 4 tablespoons all-purpose flour
- ½ cup red wine dry red like Pinot Noir, or substitute extra beef stock
- 1 ½ cups beef stock
- 1-2 leaves bay leaf
- 4-6 whole carrots optional, adds sweetness to gravy
Instructions
Prep for Recipe
- Gather all of your ingredients and supplies and set up a work area with all of them laid out so you can assemble the beef rolls easily.
- Cut the cooking twine into approximately 6" pieces.
- Chop the onion into ¼" dice1 medium yellow onion
- Mix the salt and pepper together in a small bowl1 tablespoon sea salt, 1 tablespoon black pepper
- Peel and cut off the ends of the carrots
Assembling the beef rolls
- Turn on Possible Cooker Pro to Sear/Sauté on High (or preheat large pot or Dutch oven over medium-high heat on stovetop). Let pot pre heat while you assemble the beef rolls.
- Place one beef slice on cutting board with tapered end toward you. Using your fingers, broadcast a thin coating of the salt and pepper mixture over both sides of the beef. This is the main seasoning for the dish.8 slices top round or bottom round beef
- Spread about 1 teaspoon of stone ground mustard in a thin layer over the beef. Place 1 slice of thick cut bacon on top (extending over edges is fine). Add 1 pickle spear and a few slices of onion on top of the bacon.8 teaspoons stone ground mustard, 8 slices thick cut bacon, 8 spears dill pickle spears, 1 medium yellow onion
- Starting from the tapered end, fold up the flap to secure the onions. Begin rolling the beef while lifting and rolling to prevent ingredients from pushing forward. Tuck bacon ends inside if desired.
- Take two 6-inch pieces of cooking twine and tie one around each end of the roll to secure. Trim excess twine if desired. Repeat steps 2-4 for remaining 7 beef slices.
Searing the beef rolls
- Add 2 Tablespoons oil to preheated pot. Place beef rolls in pot (work in batches if needed, don't overcrowd). Sear for 3-5 minutes per side until beautifully golden brown. Remove browned rolls to a clean tray and set aside.2 tablespoons olive oil or avocado oil
Making the Gravy/Braising Liquid
- Add any remaining diced onions and 5-6 whole garlic cloves to the hot pot. Sauté for 1-2 minutes until slightly browned. Add 4 tablespoons butter and let melt.5-6 cloves garlic cloves, 4 tablespoons salted butter
- Stir in tomato paste and cook for about 1 minute. Add 4 tablespoons flour and any leftover salt and pepper mixture. Stir to combine and cook for another minute to form a roux.2 tablespoons tomato paste, 4 tablespoons all-purpose flour
- Pour in ½ cup red wine, scraping up all the browned bits from the bottom of the pot. Add 1 ½ cups beef stock and stir to combine. The gravy will look slightly thin - this is correct.½ cup red wine, 1 ½ cups beef stock
- If using Possible Cooker Pro, turn off, then turn back on and select Braise function. Set timer for 90 minutes and press start. If using stovetop, reduce heat to low. Return beef rolls to the pot. Add bay leaf and nestle carrots (if using) into the gravy around the rolls.1-2 leaves bay leaf, 4-6 whole carrots
- Cover with lid positioned so the steam vent hole is toward the back (away from you). DO NOT plug the vent hole. Braise for 60-90 minutes. Check for doneness after 60 minutes.
- Insert thermometer into center of a roll. It should read over 200 degrees F. Alternatively, cut a small piece off and test for tenderness - it should be fork-tender and easy to cut. If not done, continue cooking and check every 15 minutes.
- Remove beef rolls from pot and snip off cooking twine. If gravy is too thin, remove rolls and make a cornstarch slurry 1- 2 Tablespoons cornstarch to 1 Tablespoon water depending on how thick you want the gravy. (mix cornstarch with cold water), add to gravy, and bring to a boil to thicken. Serve rouladen with gravy spooned over top, along with the braised carrots.
Notes
GRAVY TIPS:
- Gravy should be on the thinner side traditionally
- To thicken gravy: remove beef rolls first, then add cornstarch slurry to cooled gravy and bring to a boil
- Don't add flour slurry to super hot gravy or you'll get clumps
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STORAGE:
- Refrigerator: Store with gravy in airtight container for up to 3-4 days. Flavors improve overnight!
- Freezer: Cool completely, refrigerate overnight, then freeze with gravy in freezer bag or vacuum sealed container for up to 2 months
Nutrition
Serving: 1g | Calories: 346kcal | Carbohydrates: 8g | Protein: 29g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1256mg | Potassium: 611mg | Fiber: 1g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 3mg