Description
Grandma Joyce's Beef Rouladen is a traditional German dish featuring thinly pounded flank steak filled with a savory mixture of bacon, onions, and pickles, rolled tightly, then seared and slow-simmered in a rich red wine and beef stock braising liquid. This hearty meal is finished with a smooth, flavorful sauce and is perfect served alongside roasted or mashed potatoes, spaetzle, or a simple side salad.
Ingredients
For the Beef Rouladen
- 1.5 pound flank steak, butterflied and pounded thin
- 2 dill pickles, diced
- 3/4 pound lardon of bacon
- 1 cup Dijon mustard, puree or seeded, based on preference
- 1 large yellow onion, diced and divided
- Cooking twine
- Kosher salt and black pepper, to taste
For the Braising and Sauce
- 1 cup carrot, diced
- 1 cup celery, diced
- 8 cloves garlic (whole)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 cups red wine
- 2 bay leaves
- 4 sprigs thyme
- 5 peppercorns
- 6 cups beef stock
- 2 tbsp oil (for searing and sautéing)
Instructions
- Prepare the Beef: Butterfly the flank steak and pound it thin using the smooth side of a mallet. Bring the meat to room temperature for even cooking. Season both sides with kosher salt and black pepper.
- Cook the Bacon and Onions: In a skillet, sauté the bacon lardons until just crisp. Add half a cup of diced onion and sweat until translucent. Transfer the mixture to a bowl and set aside.
- Assemble the Rouladen: Brush the inside of the pounded flank steak with Dijon mustard. Spread the bacon and onion mixture evenly over the mustard layer. Scatter the diced dill pickles on top. Roll the flank steak as tightly as possible and secure with cooking twine. Set aside.
- Sear the Rouladen: Heat 2 tablespoons of oil in a large rondeau or wide skillet. Sear each side of the rouladen rolls until deeply browned. Remove from the pan and let rest briefly.
- Sauté Vegetables: In the same pan with beef drippings, add the remaining diced onion, celery, and carrots. Sauté until just softened. Add whole garlic cloves and deglaze the pan with 1/4 cup water, scraping up brown bits for flavor.
- Make the Roux and Sauce Base: Once vegetables begin to brown, add butter until melted. Stir in the flour and cook for about 2 minutes until fully incorporated. Pour in the red wine and reduce the sauce until it thickens slightly.
- Prepare Herb Bouquet and Braise: Wrap bay leaves, thyme sprigs, and peppercorns in cheesecloth, tying the ends securely. Add beef stock and the herb bundle to the pan, whisk to combine, and bring to a simmer.
- Braise the Rouladen: Return the rouladen rolls to the pan. Cover and simmer on low heat for 45 minutes to 1.5 hours, until the outside layer of rouladen shreds easily when touched. Remove from heat and let rest for 10 minutes.
- Finish the Sauce: Remove and discard the herb bundle from the braising liquid. Purée the liquid with an immersion blender until smooth, then strain through a fine mesh strainer (chinoise etamine). Optionally stir in 1 tablespoon of butter for gloss and richness.
- Serve: Pour the sauce into a serving dish, place the rested rouladen into the sauce, and serve hot alongside roasted or mashed potatoes, spaetzle, or a simple side salad. Enjoy your authentic German meal!
Notes
- Butterflying and pounding the flank steak thin is essential for easy rolling and tender results.
- Be sure to tie rouladen tightly with cooking twine to maintain shape during braising.
- The sauce can be enriched by adding a tablespoon of butter at the end for extra shine and smoothness.
- This dish pairs beautifully with traditional German sides like spaetzle or mashed potatoes to soak up the flavorful sauce.
- Leftover rouladen can be refrigerated and reheated gently in sauce the next day for enhanced flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: German