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Rinderrouladen

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Rinderrouladen are a traditional German dish made from thinly sliced beef rolled around a filling of bacon, onions, and pickles, slow-cooked in a rich gravy.

Ingredients

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  • 4 beef roulades
  • 4 slices bacon
  • 1 onion, finely chopped
  • 4 pickles, sliced
  • 2 tablespoons mustard
  • 500 ml beef broth
  • 2 tablespoons flour
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Spread mustard on each roulade and season with salt and pepper.
  3. Place a slice of bacon, a few pieces of onion, and pickles on each roulade.
  4. Roll up the beef tightly and secure with toothpicks.
  5. Heat oil in a large skillet and brown the roulades on all sides.
  6. Remove roulades and set aside.
  7. Add remaining onions to the skillet and sauté until translucent.
  8. Stir in flour and cook for a minute.
  9. Add beef broth and bring to a simmer.
  10. Return roulades to the skillet, cover, and transfer to the oven.
  11. Cook for 1.5 hours, or until the meat is tender.
  12. Serve with gravy.

Notes

  • For best results, let the roulades marinate for a few hours or overnight.
  • Serve with red cabbage and potato dumplings for a traditional meal.

Nutrition

Find it online: https://rezeptfreund.de/rinderrouladen/