German Cooking: Authentic Rouladen Recipe
Delicious Rouladen With Gravy and Mashed Potatoes! Yum!
Take a Trip to Germany in Your Kitchen!
One of my favorite things in the world is having the wonderful smell of a German dish wafting through the house. As a kid, I remember my mom's delicious German cooking and the mouth-watering smell from her wonderful rouladen. I missed it so much that I decided to recreate it in my own kitchen!
If you've never made (or had) rouladen, don't be intimidated! It's delicious! If you like beef, onions, relish, and mustard, you're sure to adore this German classic. Below is my foolproof recipe for delicious rouladen. I've tried many variations of this recipe, and this is certainly my favorite—and the easiest. I hope you enjoy it as much as I do!
Please Tell Me If You Enjoyed It This Rouladen Recipe!
- 1.5 Pounds Beef, Round Steak, Cut into 4 pieces and pound thin to approx. 1/4 inch
- 4 Tablespoons Spicy German Mustard, Can use yellow mustard instead if you prefer
- 3 slices Bacon, Chopped and uncooked
- 1/2 White or Yellow Onion, Chopped
- 4 German Dill Pickles, Finely chopped
- 1/4 Cup, Canola Oil (or similar oil)
- 1/3 Cup, Flour
How to Make Your Delicious Rouladen
- Ideally, you want your steak to be about 1/4 inch thick. So, if you have thicker pieces, pound them into thinner ones because then they will be easier to wrap later.
- Then take your mustard, you can use a German spicy mustard or yellow mustard (I actually mixed the two, and it's delicious with the right amount of kick), and spread it on your steak pieces.
- Now you can salt and pepper to your taste, and then sprinkle the onion, bacon, and pickles over the mustard. I chose to dice my pickles because it gives it a more even flavor throughout.
- Now, roll your steak up, contents on the inside and secure with twine or toothpicks. I used a combination because it helped keep all of the contents inside as it simmered. I would do the twine on each end of your roll, then secure any loose ends with the toothpicks.
- In a large sauce pan or dutch oven, heat your cooking oil up because it's time to get cooking! You want your oil to be at about medium-high heat, just enough to brown all of the edges of your rouladen. This should take about five minutes per side, but every pan and burner is different so just keep an eye on them!
- Once browned, add your broth until it just covers the rouladen. Crank that heat up to high until it boils, add your bay leaf and then reduce it to low so it's simmering nicely. Let those guys cook for 1.5, covered. Resist the temptation to check on them all of the time (it will be tempting because it's going to smell DELICIOUS) and only check once, at the halfway point. If they look like they need more broth, go ahead and add just a bit to keep them nice and moist.
- Once they're done cooking, remove the rouladen with tongs or a big serving spoon (be gentle, these guys should be nice and tender) and put them in a dish to keep warm in the oven. I recommend setting your oven to 200 degrees to keep them warm without overcooking.
- And now for the gravy! Make sure to keep the broth in your pan/dutch oven. You'll mix your flour with one cup of water. Stir it up well and add the mixture to the broth, stirring frequently to make sure it dissolves nicely into the broth. Can't have a lumpy gravy!
- After you make sure to stir up any brown bits and that your gravy is nice and smooth, bring the temp up to medium-high so that it comes to a boil. I recommend boiling for 3-5 minutes to your desired thickness. When your gravy is ready, remove the Bay Leaf and salt and pepper to taste.
- Now, you can remove your rouladen from the oven and place it onto your plates or serving dish and add your gravy. All you have to do now is sit back and enjoy this delicious German favorite! The compliments you'll get will only make it better! Enjoy!
Cuisinart Pan - A must-have for the kitchen!
This is absolutely the BEST thing in my kitchen, well, other than my stand mixer. It's durable, heats extremely well and always cooks evenly. This is my go-to pan when making Rouladen or Schnitzel.