Rinderroulade: Stuffed beef rolls in gravy.
Rinderroulade is a classic German dish that features thin slices of beef rolled around a filling of mustard, onions, pickles, and bacon, then braised in a rich gravy. The beef rolls are seasoned with salt, pepper, and occasionally paprika, seared until brown, and then slowly cooked in a savory gravy made from beef stock, red wine, and spices. This hearty and comforting dish is traditionally served with mashed potatoes, red cabbage, or dumplings. The slow cooking process ensures that the beef becomes tender and the flavors of the fillings and gravy are fully integrated, making Rinderroulade a favorite during festive occasions or Sunday dinners.
Introduction:
Today, I’m thrilled to share a beloved traditional German recipe from Hensslers Schnelle Nummer: Classic Beef Rouladen. This hearty dish is a staple in German cuisine and has been savored for generations. It combines tender slices of beef rolled with flavorful fillings and browned to perfection. It's the epitome of comfort food and will surely bring the warm, cozy feeling of Oma's kitchen to your dining table.
- 4 slices of beef (top round), cut for rouladen
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 large onion, cut into strips
- 4 teaspoons Dijon mustard (or a robust German mustard)
- 8 strips of bacon
- 4 German pickles, quartered lengthwise
- 1 carrot, peeled and cut into sticks
- 1 small celery root (celeriac), peeled and cut into sticks
- Toothpicks or kitchen twine, for securing the rouladen
- More salt and pepper for seasoning the outside of rouladen
Instructions:
1. Begin by sautéing the onion strips in a pan with vegetable oil over medium heat until they have taken on some color and become soft, about 10 minutes. Add a knob of butter to finish, then set them aside to cool slightly.
2. Lay out the beef slices on a flat surface. Season each piece generously with salt and pepper.
3. Spread approximately 1 teaspoon of mustard on each beef slice, almost covering the surface.
4. Place two strips of bacon on top of the mustard, followed by the German pickle quarters and a portion of the sautéed onions. If you’d like, you can also add carrot and celery sticks to the filling for an additional texture.
5. Roll the beef slices carefully, tucking in the sides to enclose the filling and creating a tidy roll. Secure each rouladen with toothpicks or tie them with kitchen twine to hold them together.
6. Season the outside of the rouladen with more salt and pepper.
7. In a large skillet or braiser, heat additional oil over medium-high heat. Brown the rouladen on all sides until they develop a nice crust. This step is key for flavor development.
8. Once browned, remove the rouladen from the pan, and in the same pan add the remaining chopped onions, carrot, and celery root. Sauté them until they are well-caramelized, forming a rich fond on the bottom of the pan.
9. Return the rouladen to the pan with the vegetables. At this point, you could add beef stock and bring it to a simmer, cover, and cook on low for 1–1.5 hours, or until tender.
Prep Time: 30 minutes
Cook Time: 1–1.5 hours
Total Time: 1.5–2 hours
Equipment: Large skillet or braiser, toothpicks or kitchen twine
Cooking Tips: Make sure to brown the meat well to develop the deep flavors associated with this dish. You can also cook the rouladen in an oven set at 325°F (163°C), covered, for the same amount of time.
Servings: 4
Enjoy this Classic German Beef Rouladen recipe by Hensslers Schnelle Nummer and make sure to visit their YouTube channel (https://www.youtube.com/@hensslersschnellenummer572) for more delicious dishes.
#german #beef #traditional #comfortfood
YouTube channel - Hensslers Schnelle Nummer: https://www.youtube.com/@hensslersschnellenummer572
Rinderroulade: Stuffed beef rolls in gravy.
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