German

Rinderrouladen

Tender beef roulades are spread with mustard, filled with bacon, onion, and pickles, then slowly braised in a dark, savory gravy. This is classic German Sunday cooking, best served with red cabbage and potatoes or dumplings.

▶Watch it madeFood Wishes · 7:44

Ingredients

• Thin beef roulade slices, from top round or silverside2 slices, about 150g each
• Dijon or medium-hot German mustard2 tbsp
• Smoked streaky bacon2 slices
• Onion, finely sliced1 small
• German pickles, quartered lengthwise2 small
• Saltto taste
• Freshly ground black pepperto taste
• Butterschmalz or neutral oil1 tbsp
• Carrot, diced1 small
• Celeriac or celery stalk, diced50g
• Leek or additional onion, diced50g
• Tomato paste1 tbsp
• Dry red wine150ml
• Beef stock300ml
• Bay leaf1
• Juniper berries, lightly crushed2
• Cornstarch1 tsp
• Cold water1 tbsp
• Unsalted butter1 tsp

Method

1. Lay the beef slices flat, pat them dry, and gently pound any thick areas so each slice is even and thin.
2. Season the beef with salt and pepper, then spread 1 tablespoon mustard over each slice.
3. Place 1 slice of bacon on each piece of beef, then add some sliced onion and 2 pickle spears near one short end.
4. Fold the long sides slightly inward, roll the beef up tightly from the filled end, and secure each roulade with kitchen twine, skewers, or roulade clips.
5. Heat the Butterschmalz in a heavy pot over medium-high heat and brown the roulades well on all sides, then remove them to a plate.
6. Add the carrot, celeriac, and leek to the same pot and cook until browned at the edges.
7. Stir in the tomato paste and cook for 1 minute until it darkens slightly.
8. Pour in a splash of red wine and scrape up the browned bits, then let it reduce almost completely.
9. Add the remaining red wine and reduce by about half.
10. Return the roulades to the pot and add the beef stock, bay leaf, and juniper berries; the liquid should come about halfway up the roulades.
11. Cover and braise gently over low heat for 1 hour 20 minutes to 1 hour 30 minutes, turning the roulades once or twice, until the beef is tender.
12. Remove the roulades and keep them warm, then strain the braising liquid through a fine sieve, pressing on the vegetables for flavor.
13. Return the sauce to the pot, simmer to concentrate if needed, then stir in the cornstarch mixed with cold water and cook until lightly thickened.
14. Whisk in the butter, taste the sauce, and adjust with salt and pepper.
15. Remove the twine or clips from the roulades and serve them with the dark gravy spooned over the top.

Common questions