Make a copy of this dish.
German Beef Rouladen is a timeless favorite that we will be exploring today. The European practice of stuffing meat dishes, such as roulade in France and involtini in Italy, is the ancestor of this meal. A flavorful mixture of bacon, onions, mustard, and pickles encases thinly sliced beef in rouladen. On holidays and other events, it is typically offered. This would be perfect for those who want to savor the full range of German tastes or for those who want to wow guests at their next dinner party.
Rotkohl, or braised red cabbage, along by creamy mashed potatoes or Spätzle, would be a perfect accompaniment to the rich, multi-layered tastes of Beef Rouladen. These accompaniments capture the hearty spirit of German cuisine and are the perfect counterpoint to the main course.
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One recipe for German Beef Rouladen yields four servings.
Four thinly sliced (about 1/4 inch thick) pieces of top round beef are required for the German beef rouladen.
– 4 tablespoons of German mustard (Dijon or a spicy mustard would work also) – Salt and freshly ground black pepper, to taste –
One cup of beef broth, four thinly sliced dill pickles, four pieces of bacon, one thinly sliced onion, and one tablespoon of vegetable oil
Here are the directions:
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