Beef Rouladen

Name: Beef Rouladen
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 lbs top round beef cutlets, pounded thin; 1/4 cup German mustard; 8 slices bacon strips; 1 cup yellow onion, diced; 4 dill pickle spears, chopped; 2 tbsp vegetable oil; 3 cups beef broth; 1/2 cup dry red wine; 2 tbsp cornstarch; 1 tsp salt; 1/2 tsp black pepper

Thinly sliced beef rolled around mustard, bacon, pickles, and onions, cooked until tender in a rich wine gravy.

120 minMediumServes 4520 cal/serving

GermanDinnerStovetopStandardHigh ProteinLow CarbDairy-FreeNut-FreeEgg-Free

Ingredients

2 lbs top round beef cutlets, pounded thin
1/4 cup German mustard
8 slices bacon strips
1 cup yellow onion, diced
4 dill pickle spears, chopped
2 tbsp vegetable oil
3 cups beef broth
1/2 cup dry red wine
2 tbsp cornstarch
1 tsp salt
1/2 tsp black pepper

Instructions

1

Season 2 lbs pounded thin top round beef cutlets with 1 tsp salt and 1/2 tsp black pepper.
2

Spread 1/4 cup German mustard evenly over one side of each beef slice.
3

Top each slice with 8 slices bacon strips, 1 cup diced yellow onion, and 4 chopped dill pickle spears.
4

Roll beef tightly around filling and secure each roll with toothpicks.
5

Heat 2 tbsp vegetable oil in a heavy pot over medium-high heat.
6

Sear beef rolls until browned on all sides, then remove to a plate.
7

Pour 1/2 cup dry red wine and 3 cups beef broth into pot, scraping up browned bits.
8

Return rolls to pot, cover, and simmer on low for 80 minutes until tender and internal temperature reaches 160°F.
9

Remove beef rolls, stir in 2 tbsp cornstarch to thicken gravy, and serve gravy over rolls.

Questions

How long does Beef Rouladen keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Beef Rouladen?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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