Description
Experience the rich flavors of traditional German cuisine with these irresistibly tender Beef Rouladen. Thinly sliced flank steak rolled with bacon, onions, and pickles, spread with tangy Dijon mustard, then simmered gently in a savory beef broth infused with paprika and bay leaves. This classic comfort dish offers a perfect balance of smoky, tangy, and hearty notes, ideal for a satisfying family dinner.
Ingredients
Scale
Beef Rouladen
- 1 pound Beef Flank Steak (Thinly sliced)
- 4 slices Bacon (Thick-cut preferred)
- 1 medium Onion (Chopped)
- 4 slices Pickles (Dill or sweet based on preference)
- 2 tablespoons Dijon Mustard (For spreading)
Seasonings & Broth
- 1 cup Beef Broth (Homemade recommended)
- 1 teaspoon Salt (Adjust to taste)
- 1 teaspoon Pepper (Adjust to taste)
- 1 teaspoon Paprika (Smoked paprika adds depth)
- 2 leaves Bay Leaves (Remove before serving)
Instructions
- Prepare the beef slices: Lay out the thinly sliced beef flank steak on a clean surface. Spread about 1/2 tablespoon of Dijon mustard evenly over each slice. This will add tanginess and help the filling stick.
- Add the fillings: Place one slice of bacon on top of each mustard-coated beef slice. Next, scatter some chopped onion evenly over each, then layer with one pickle slice. The pickle adds a bright, slightly sour contrast that balances the richness.
- Roll the rouladen: Starting from one end, carefully roll up each beef slice tightly to encase all the fillings. Secure each roll with toothpicks or kitchen twine to prevent unrolling during cooking.
- Sear the rouladen: Heat a bit of oil in a heavy skillet over medium-high heat. Once hot, add the rouladen and brown them on all sides. This step locks in flavor and creates a tasty crust.
- Prepare to simmer: In the same skillet, add the beef broth along with salt, pepper, paprika, and bay leaves. Bring to a gentle simmer and nestle the browned rouladen back into the broth.
- Simmer until tender: Cover the skillet and cook over low heat for about 30 minutes, or until the beef is tender and infused with the flavors of the broth. Stir occasionally and baste the rouladen with the cooking liquid.
- Serve: Remove the bay leaves and toothpicks or twine before serving. Pair the rouladen with traditional sides such as red cabbage, mashed potatoes, or spaetzle for a complete German comfort meal.
Notes
- Use thinly sliced flank steak for easy rolling and tenderness.
- Homemade beef broth enhances flavor but store-bought is acceptable.
- Smoked paprika adds a deeper smoky note, but regular paprika works as well.
- Adjust seasoning to taste before simmering.
- Secure rolls well to prevent fillings from falling out during cooking.
- Leftovers keep well and taste even better the next day as flavors deepen.
