German Beef Rouladen Recipe

German Beef Rouladen Recipe: A Hearty and Flavorful Classic

German cuisine is renowned for its rich flavors, and one dish that stands out in traditional German cooking is Beef Rouladen. This hearty and comforting meal features thin slices of beef wrapped around a savory filling of bacon, onions, mustard, and pickles, all simmered in a rich, flavorful gravy. It’s the kind of dish that brings warmth and satisfaction to any table, whether for a family dinner or a special celebration.

If you’re looking to recreate a taste of Germany in your own kitchen, German Beef Rouladen is a perfect place to start. The combination of tender beef, savory fillings, and a luscious gravy is sure to impress anyone at the dinner table. Let’s dive into how you can make this delicious German classic at home.

Why You’ll Love German Beef Rouladen

Here’s why German Beef Rouladen is such a beloved dish:

1. Rich and Flavorful: The beef is packed with savory fillings, and when simmered in a rich gravy, the flavors meld beautifully. Each bite is a perfect combination of tender beef and flavorful seasonings.
2. Comfort Food at Its Best: This dish is warm, filling, and satisfying—perfect for colder weather or when you’re in need of a hearty, comforting meal.
3. Impressive Yet Easy to Make: While it might seem like an elaborate dish, Beef Rouladen is fairly simple to prepare with just a few ingredients and steps. The slow cooking method ensures a tender, melt-in-your-mouth result.
4. Perfect for Special Occasions: Whether it’s a Sunday dinner or a festive holiday meal, Beef Rouladen is a dish that’s sure to impress guests. It’s a showstopper that’s ideal for any occasion.
5. Leftovers Make Great Meals: If you happen to have leftovers, they make for amazing next-day meals. The flavors continue to deepen and improve after a day or two in the fridge, making it an even better dish to enjoy the next time.

What You’ll Need

To make German Beef Rouladen, here’s what you’ll need:

Ingredients:

• 4 beef rouladen steaks (about 6-8 ounces each, usually top round or sirloin, pounded thin)
• 2 tablespoons Dijon mustard (or yellow mustard)
• 4 slices bacon (cut into strips)
• 1 medium onion (finely chopped)
• 2-3 dill pickles (sliced lengthwise, or pickle spears)
• Salt and pepper (to taste)
• 1-2 tablespoons vegetable oil (for browning the meat)
• 2 cups beef broth (low-sodium)
• 1 cup dry red wine (optional, but adds great depth of flavor)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
• 2 tablespoons flour (for thickening the gravy)
• Fresh parsley (optional, for garnish)

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