German Rouladen Recipe

Beef round steak: Thinly sliced cuts of beef, perfect for rolling and braising.

Bacon: Adds a smoky flavor and richness to the dish.

Onion: Chopped and used as a filling for the rouladen.

Dill pickles: Quartered slices that add a tangy crunch inside the beef rolls.

German mustard: A tangy and slightly spicy mustard that enhances the flavor of the beef.

Beef broth: Used for braising the rouladen, creating a rich and flavorful gravy.

Vegetable oil: Used for browning the rouladen before braising.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the seasoning.

When preparing rouladen, make sure to spread the mustard evenly over the beef slices to ensure each bite is flavorful. Additionally, when rolling the beef with the bacon, onions, and pickles, roll them tightly to prevent the filling from falling out during cooking. Using kitchen twine instead of toothpicks can provide a more secure hold and make it easier to brown the rouladen evenly on all sides.

• beef round steak - Substitute with pork loin: Pork loin is tender and can be sliced thinly, making it a suitable alternative for the beef round steak in rouladen.

• bacon - Substitute with prosciutto: Prosciutto offers a similar salty and savory flavor profile, and its thin slices make it easy to roll within the rouladen.

• chopped onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to onions, which can complement the other ingredients in the dish.

• dill pickles - Substitute with cornichons: Cornichons are small, tart pickles that can provide a similar tangy flavor and crunchy texture as dill pickles.

• german mustard - Substitute with dijon mustard: Dijon mustard has a smooth texture and a tangy, slightly spicy flavor that can mimic the taste of German mustard.

• beef broth - Substitute with vegetable broth: Vegetable broth can be used as a base for the sauce, providing a rich flavor while keeping the dish lighter.

• vegetable oil - Substitute with olive oil: Olive oil is a versatile cooking oil with a mild flavor that can be used for browning the rouladen.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, enhancing the overall taste.

• pepper - Substitute with white pepper: White pepper has a milder flavor compared to black pepper and can add a subtle heat without overpowering the other ingredients.

• Allow the rouladen to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• For short-term storage, place the rouladen in an airtight container and refrigerate. They will stay fresh for up to 3-4 days.
• To freeze, wrap each roulade individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps the flavors intact.
• Place the wrapped rouladen in a freezer-safe bag or container. Label with the date to keep track of storage time.
• The rouladen can be frozen for up to 3 months. For best results, use within this time frame to maintain optimal taste and texture.
• When ready to reheat, thaw the rouladen in the refrigerator overnight. This ensures even thawing and prevents the meat from becoming tough.
• Reheat the rouladen in a preheated oven at 325°F (165°C) until warmed through, about 20-30 minutes. You can also reheat them in a saucepan with some beef broth to keep them moist.
• If reheating in a microwave, cover the rouladen with a microwave-safe lid or wrap to retain moisture. Heat on medium power in short intervals, checking frequently to avoid overcooking.
• Serve the reheated rouladen with freshly made gravy for the best experience.

• Preheat your oven to 350°F (175°C). Place the rouladen in an oven-safe dish, cover with foil, and heat for about 20-25 minutes until warmed through. This method helps retain moisture and keeps the meat tender.

• For a quicker option, use a microwave. Place the rouladen on a microwave-safe plate, cover with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on medium power for 2-3 minutes. Check and continue heating in 1-minute intervals until hot.

• Reheat on the stovetop by placing the rouladen in a skillet with a bit of beef broth or gravy. Cover and heat over medium-low heat, turning occasionally, until warmed through. This method helps keep the rouladen moist and flavorful.

• If you have a sous vide machine, vacuum-seal the rouladen and immerse in a water bath set to 140°F (60°C) for about 45 minutes. This gentle reheating method ensures the meat stays juicy and tender.

• For a crispy exterior, reheat in an air fryer. Preheat the air fryer to 350°F (175°C), place the rouladen inside, and heat for about 10 minutes, turning halfway through. This method gives a nice texture while keeping the inside moist.

• Skillet: A large skillet is essential for browning the rouladen on all sides, ensuring a nice sear and locking in the flavors.

• Oven-safe pot: This pot is used to transfer the browned rouladen and braise them in the oven. It needs to be able to withstand oven temperatures.

• Toothpicks: These are used to secure the rolled-up beef slices, keeping the filling intact during cooking.

• Kitchen twine: An alternative to toothpicks, kitchen twine can also be used to tie the rouladen securely.

• Cutting board: A sturdy cutting board is necessary for laying out and preparing the beef slices and other ingredients.

• Chef's knife: A sharp chef's knife is crucial for chopping the onion and slicing the pickles.

• Measuring spoons: These are used to measure out the mustard and vegetable oil accurately.

• Measuring cups: Useful for measuring the beef broth to ensure the correct amount is used.

• Strainer: A strainer is needed to strain the cooking liquid to create a smooth gravy.

• Saucepan: A saucepan is used to simmer and reduce the strained cooking liquid into a thick gravy.

• Tongs: Tongs are helpful for turning the rouladen while browning them in the skillet.

• Oven: The oven is used to braise the rouladen at a low temperature, ensuring they become tender.

• Serving platter: A serving platter is used to present the rouladen once they are cooked and ready to be served.

Prepare ingredients in advance: Chop the onion and slice the pickles ahead of time to streamline the assembly process.

Use pre-sliced beef: Purchase thinly sliced beef round steak from the butcher to save on slicing time.

Batch cooking: Double the recipe and cook extra rouladen to freeze for future meals.

Quick browning: Use a large skillet to brown multiple rouladen at once, reducing the time spent on this step.

Simmer on stovetop: If short on time, simmer the rouladen on the stovetop instead of braising in the oven.