Authentic German Rouladen Recipe
Rouladen could be seen as a German counterpart to the Italian dish known as braciole (or perhaps as involtini, if you're Giada DeLaurentiis). Instead of a cheesy filling, though, here the rolled steaks are stuffed with what recipe developer Patterson Watkins describes as ingredients that "might sound like spectacular hot dog toppings," these being mustard, pickles, onions, and bacon.
Yet another difference between the two dishes is that while braciole is usually cooked in marinara sauce, Watkins tells us that rouladen is instead "simmer[ed] in a flavorful wine broth that'll eventually be turned into a gravy-like sauce." She also points out an interesting fact: Despite the fact that rouladen takes the Germanic "en" plural, it is actually a French culinary term that translates to "rolled meat." Linguistic ambiguity notwithstanding, the dish isn't particularly difficult to make. Watkins terms rouladen "a casual and classic comfort food" and it's one that is sure to be popular with pickle lovers.
Assemble the ingredients for authentic German rouladen
You will need quite a few ingredients for this rouladen recipe. First of all, you'll have to purchase some beef steaks, then find the mustard, onions, pickles, and bacon necessary for filling them. You'll also need oil and butter for frying, plus carrots, celery, and garlic to keep the rouladen company in the cooking pot. Red wine, beef broth, and tomato paste make up the cooking liquid and flour is used as a thickener. Bay leaves and salt add their flavor, while a chopped parsley garnish brings a little extra color to the finished dish.
When it comes to the filling ingredients, Watkins favors kosher dills (perhaps even garlicky ones) for her rouladen. She also notes, "German mustard comes in a bit of a range, from spicy to sweet," and suggests that one on the spicier end of the spectrum would better balance the pickle flavor.
Fill and roll the steak
Start by pounding the steaks until they're about ¼-inch thick. You can use a meat mallet if you've got one, but if not, try a rolling pin or cast-iron pan. Spread each pounded piece of meat with a tablespoon of mustard, then add a tablespoon of onion, a slice of bacon, and 3 pieces of pickle. Roll each steak up tightly, then use wooden toothpicks to keep the roll closed. Watkins cautions that you should be "careful not to poke any holes in the steak" besides the ones from the toothpicks.
Begin cooking on the stove
To cook the rouladen, it's best to use an ovenproof pan such as a Dutch oven as this dish will be transferred from stove to oven and back again. In a pinch, though, you can always move the ingredients from a frying pan to a baking pan and then back again.
Once you've got the pan sorted out, heat the oil over medium-high, then sear the rouladen for minute or so per side. You may need to work in batches, but when the last batch is done, take the meat out of the pan and turn the heat down to medium. Melt 2 tablespoons of butter, then sauté the remaining onions with the carrots, celery, and garlic for 2 minutes. Stir in the wine, then use it to de-glaze the pan by scraping up the browned bottom bits. Let the wine simmer for 2 minutes, stirring a few times, then stir in the broth and tomato paste and drop in the bay leaves. Put the meat back into the pan, sinking it down into the liquid as best you can.
Finish the rouladen in the oven
Now comes the easy part. Cover the pan, or transfer it to an oven-safe one, if the one you've been using on the stove can't make the transition. If your pan doesn't come with a lid, you can cover it with aluminum foil. Put the pan in the oven and bake the rouladen for 90 minutes.
After an hour and a half in the oven, the meat should be pretty tender. Remove it from the pan, then strain the pan juices. You won't be needing the vegetables for this dish, but if you're looking to reduce food waste in your kitchen, you can always puree them and use them to thicken a soup or stew.
Make the sauce for the rouladen
Now it's back to cooking on the stove again. Melt the rest of the butter over medium heat, then stir in the flour. Once you have achieved roux, whisk in the pan juices and let that sauce simmer. Stir it frequently as it cooks, and after 5 to 8 minutes it should have thickened to a gravy-like consistency. Taste the sauce and add salt as needed, then pour it over the rouladen. Don't forget to take the toothpicks out before you chomp down! You can also sprinkle on some parsley to make the dish look pretty.
As for what to eat with this dinner, Watkins informs us that red cabbage and boiled potatoes are traditional, but adds that dumplings and spätzle make for "good starchy sides to help sop up that tasty sauce." Any leftovers can be reheated in the microwave or on the stove.
- 24 ounces ribeye or eye round steak cut into 8 slices
- ⅓ cup German-style mustard
- ½ cup diced yellow onion, divided
- 8 slices bacon
- 3 dill pickles, cut into 8 pieces (quartered and then halved)
- 1 tablespoon vegetable or canola oil
- 4 tablespoons butter, divided
- ½ cup diced carrots
- ½ cup diced celery
- 2 garlic cloves, peeled and minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 dried bay leaves
- 6 tablespoons all-purpose flour
- salt
- 2 tablespoons chopped parsley
- Preheat the oven to 325 F.
- Pound the steak slices into flat, even portions approximately ¼-inch thick.
- Spread 1 tablespoon of mustard onto each steak slice and sprinkle it with 1 tablespoon of onion.
- Top each steak slice with 1 piece of bacon and 3 pieces of pickle.
- Roll the stuffed steaks into tight cylinders and secure them with wooden toothpicks.
- Heat the oil over medium-high heat.
- Add the steak rolls and sear them for 1 to 2 minutes per side, working in batches if necessary.
- Remove the browned steak rolls from the pan and reduce the heat to medium.
- Melt 2 tablespoons of butter, then sauté the remaining onions, along with the carrots, celery, and garlic, for 2 minutes or until fragrant and crisp-tender.
- De-glaze the pan with the red wine, then bring it to a simmer and cook it for 2 minutes, stirring occasionally.
- Stir in the broth and tomato paste, then add the bay leaves.
- Return the rouladen to the pan, submerging it in the liquid as much as possible.
- Cover the pan and put it in the oven.
- Cook the rouladen for 90 minutes or until the meat is tender
- Remove the meat from the pan, then strain the broth and reserve the liquid (the vegetables are no longer necessary for this dish).
- Heat the pan on the stove over medium heat.
- Melt the remaining 2 tablespoons of butter and stir in the flour.
- Whisk the reserved liquid into the roux and bring it to a low simmer.
- Cook the sauce, stirring frequently, for about 5 to 8 minutes until it has thickened.
- Season the sauce with salt as needed.
- Remove the toothpicks from the rouladen before covering them with sauce and chopped parsley.
| Calories per Serving | 810 |
| Total Fat | 53.2 g |
| Saturated Fat | 20.9 g |
| Trans Fat | 0.6 g |
| Cholesterol | 186.2 mg |
| Total Carbohydrates | 20.4 g |
| Dietary Fiber | 2.9 g |
| Total Sugars | 4.6 g |
| Sodium | 1,400.5 mg |
| Protein | 50.2 g |
