Dinner · 150 min · german

Rinderrouladen — Beef Rolls

A German dinner built around top round beef and dijon mustard — on the table in 150 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1200 g Top round beef
• 4 tbsp Dijon mustard
• 8 slices Bacon
• 4 Dill pickles
• 2 Yellow onion
• 2 cups Beef broth
• 0.5 cup Red wine
• 2 tbsp All-purpose flour

Steps

1. Lay the beef slices flat and pound them thin. Spread each with mustard, then layer bacon, pickle spears, and onion slivers. Roll tightly away from you and secure with toothpicks or kitchen twine.
2. Season the rolls with salt and pepper, then sear hard in a Dutch oven on all sides until deeply browned. Browned meat means browned gravy — don’t rush this.
3. Add the remaining onion, the wine, and the broth, scraping up every browned bit. Cover and braise at 325°F for 90 minutes until the rolls are fork-tender.
4. Lift out the rolls and keep them warm. Whisk the flour with a little cold water, stir it into the braising liquid, and simmer until it thickens into a glossy gravy. Strain if you like it silky.
5. Serve the rouladen with red cabbage and dumplings or mashed potatoes, spooning gravy over everything. Remove the toothpicks before serving — or announce them loudly.

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