Rinderrouladen (German Beef Rolls with Bacon and Pickle)
In short: Thin slices of beef rolled around mustard, bacon, onion and pickle, browned and braised in red wine until tender, with a rich gravy. It takes about 2 h 40 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 2 h
- Total
- 2 h 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 425 kcal
Rinderrouladen are a Sunday and holiday dish across Germany. A thin slice of beef is spread with mustard, wrapped around bacon, onion and a sour pickle, then browned and simmered in red wine and stock until it cuts with a fork. The cooking liquid turns into the gravy, which is half the point of the dish. Serve the rolls with red cabbage and potato dumplings, and make plenty of sauce.
Instructions
- Lay the beef slices flat. If any are thicker than 5 mm, pound them lightly between sheets of baking paper. Season both sides with salt, pepper and paprika.
- Spread each slice with about 2 teaspoons of mustard. Lay 2 slices of bacon, a quarter of the onion rings and 2 gherkin halves across the short end.
- Fold in the long sides slightly and roll up tightly from the filled end. Secure each roll with kitchen twine or two toothpicks.
- Heat the oil in a heavy casserole over medium-high heat. Brown the rolls on all sides, about 8 minutes in total, then remove them to a plate.
- Lower the heat to medium and cook the chopped onion, carrot and celery for 6 minutes until golden. Stir in the tomato paste for 1 minute, then pour in the wine and let it bubble for 5 minutes until reduced by half.
- Return the rolls to the pot with the stock and bay leaves. Bring to a gentle simmer, cover and cook on low heat for 90 minutes, turning once, until a fork slides in easily.
- Lift out the rolls and keep them warm. Strain the sauce, pressing on the vegetables, and simmer it to the thickness you like, or stir in the cornstarch mixture and cook 2 minutes.
- Remove the twine, return the rolls to the sauce and warm through for 5 minutes. Serve with the gravy poured over.
Tips
- Ask the butcher for beef cut for Rouladen, or slice a top round across the grain and pound it thin. Thin turkey or veal escalopes also work, with a shorter braise.
- For a deeper sauce, add a splash of the gherkin brine and a spoon of cold butter or cream at the end, off the heat.
Questions and answers
Can I make Rinderrouladen ahead of time?
Yes, they taste better the next day. Cool them in the sauce, refrigerate for up to 3 days and reheat gently on the stove. They also freeze for 3 months.
What cut of beef is used for Rouladen?
Thin slices of top round or topside cut across the grain are standard. In Germany butchers sell them ready cut as Rouladen.
What do you serve with Rouladen?
Red cabbage, potato dumplings or boiled potatoes and plenty of gravy are the classic sides. Green beans with bacon are also common.
How long does it take to make Rinderrouladen (German Beef Rolls with Bacon and Pickle)?
About 2 h 40 min in total: 40 min of preparation and 2 h of cooking.
How many calories are in Rinderrouladen (German Beef Rolls with Bacon and Pickle)?
About 425 kcal per serving, with 40 g of protein, 12 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 425 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 12 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
