Rollin’ Rouladen is a classic German dish that embodies the rich and hearty flavors ideal for celebrating Oktoberfest or enjoying a comforting meal any time of the year. This recipe features thin slices of beef rolled with zesty Dijon mustard, savory bacon, and onions, all simmered to perfection in a flavorful broth.
The addition of a creamy, thickened sauce adds a luxurious touch to each bite, making this dish a beloved staple in German cuisine.
Whether you’re gearing up for an Oktoberfest celebration or simply looking for a satisfying dinner, this Rouladen recipe is sure to impress with its delicious complexity and presentation.
Serve it with traditional sides like potato dumplings, red cabbage, or a simple green salad for a complete meal.
Rollin’ Rouladen Recipe
Cuisine: German
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Ingredients:
- 8 pieces round steak (about 4 ounces each), pounded thin
- 4 tablespoons Dijon mustard
- 1 small onion, minced
- 2 teaspoons paprika
- 8 slices bacon
- 2 tablespoons vegetable oil
- 1 can beef broth
- 2 cups water (divided)
- 2 tablespoons cornstarch
- 1/4 cup sour cream
Helpful Products:
- Cutting board
- Chef knife
- Measuring cups and spoons
- Skillet
- Whisk
Instructions:
- Prepare the Rouladen: Lay each piece of meat on a work surface. Spread about 1/2 tablespoon of Dijon mustard over each steak. Top with minced onion, a slice of bacon, and a sprinkle of paprika. Season with salt and pepper to taste. Carefully roll up the steaks and secure each with toothpicks.
- Brown the Rolls: Heat vegetable oil in a skillet over medium heat. Add the rolled steaks and brown on all sides.
- Simmer: Pour the beef broth and 1 cup of water into the skillet. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes, or until the meat is tender.
- Make the Sauce: Remove the rouladen from the skillet and set aside. In a small bowl, mix the remaining 1 cup of water with the cornstarch to create a slurry. Slowly pour the slurry into the skillet, stirring constantly. Cook until the sauce thickens, about 3-4 minutes. Stir in the sour cream and season with additional salt and pepper to taste.
- Finish: Return the rouladen to the skillet, coating them in the sauce. Warm through.
To Serve: Garnish the rouladen with fresh parsley or dill if desired. Serve hot alongside traditional German sides like spaetzle, potato dumplings, or braised red cabbage.
Recipe Notes:
- Ensure the meat is pounded thin to cook evenly and quickly.
- You can try this recipe with other cuts of steak, such as chuck or sirloin, for different textures and flavors.
