Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

German Beef Rouladen in Oven

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


German Beef Rouladen is made from thinly sliced tenderized steak and an added surprise of dill pickles served with mushrooms on mashed potatoes.

Rouladen

Rouladen or Rinderrouladen is a German meat dish, usually consisting of bacon, onions, mustard, and pickles wrapped in thinly sliced beef which is then cooked. 

Yield: 6 portions

German Beef Rouladen

Thinly rolled beef strips filled with a dill pickle and rolled in a slice of bacon

German Beef Rouladen is made from thinly sliced tenderized steak and an added surprise of dill pickles served with mushrooms on mashed potatoes.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • 6 slices thinly sliced tenderized steak
  • 3 tablespoons yellow mustard
  • 6 slices bacon
  • 1 onion sliced (I used red)
  • 6 dill pickles
  • 1 tablespoon butter
  • 2 cups beef stock
  • ¼ cup pickle juice
  • 1 can sliced mushrooms with juice (this is optional)
  • salt & pepper to taste

Instructions

  1. Preheat oven to 160°C.
  2. Layout beef slices and gently pound using a meat tenderizer.
  3. Season both sides with salt and pepper. (I seasoned my steak as I'd normally do with my usual steak seasoning).
  4. Spread a thin layer of mustard over each slice and season with pepper.
  5. Lay bacon over mustard.
  6. Top with a few onion slices (not too much as you'll have difficulty rolling) and a dill pickle.
  7. Gently roll up each Roulade and secure it with toothpicks.
  8. Heat butter in a pan (I added a splash of olive oil too) and sear/brown each
    roll.
  9. Place in a roasting/casserole dish, add stock, canned mushrooms, and ¼ cup
    pickle juice, and any extra onions.
  10. Roast for 90 minutes or until fork-tender. (I did it for just over an hour).
  11. Remove Roulade from the juices, set on a plate, and cover.
  12. Pour juices into the pan you seared the Roulade and place on the stove over
    medium-high heat until boiling, making sure to scrape up any brown bits.
  13. Make a cornstarch slurry with an equal amount of cornstarch and water.
  14. Add cornstarch or Bisto gravy mixture to the boiling stock while whisking until it reaches the desired thickness.
  15. Serve Roulade over mashed potatoes.

Notes

Prepared, tried, and tested by Melanie Kramar from The Recipe Hunter: Tried and Tested Recipes from Home Chefs 

Tried this recipe? Mention @_EsmeSalon or tag #shareEScare

I hope you will have a go at this one and when you tested and made this recipe, please will you be so kind as to visit the post and give it a rating and review, please and thank you. You can also share it on Instagram and mention @_EsmeSalon or tag #shareEScare

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 230Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 52mgSodium 1120mgCarbohydrates 11gFiber 1gSugar 8gProtein 16g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

Did you make this recipe?

If you made this recipe, I'd love to see what you did. Please share a picture with me on Pinterest and leave me a note on the pinned post and tell me how it went! It will also be highly appreciated if you wish to leave a rating and review on the blog post. Thanks in advance

Come and join us on Facebook at our two Recipe Groups and check out our Online Store

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment

 

Skip to Recipe