German Beef Rouladen

German Beef Rouladen are rolls of thin, tender round steak stuffed with spicy mustard, bacon, onions, and pickles, all baked to fork tenderness. Then it is smothered with an easy-to-make beef sauce made from the delicious browned bits and beef juices.

Course main meal beef

Cuisine German

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Prep Time 20

Cook Time 1 30

Servings servings

Calories 356kcal

Author Beth Pierce

Ingredients

8 slices beef top round roast sliced very thin
¼ cup spicy brown German mustard
8 slices bacon
2-3 dill pickles thinly sliced
1 small onion thinly sliced
1 tablespoon butter
1 tablespoon vegetable oil
1¼ cup low sodium beef broth
¼ cup dill pickle juice
2 tablespoons cornstarch
salt and pepper to taste
2-3 pinches sugar to taste optional

Instructions

Preheat oven to 350 degrees.
Spread out your beef steaks on a clean work surface. Coat each with a thin layer of German mustard. Lay a bacon slice on each one. Top with the pickles and onions, leaving the last couple of inches free of any.
Start with the busy end (the one with the pickles and onions) and roll up tight, tucking the pickles and onions in as you go. Once completely rolled up, secure it with a toothpick. Repeat the procedure until all are rolled up.
Heat the butter and vegetable oil in a large ovenproof skillet over medium heat. Brown the rolls on all sides. Add 1 cup of beef broth and pickle juice.
Cover the skillet with aluminum foil and bake for 1½-2 hours. Remove the rouladen from the skillet and plate.
Place the skillet on the stovetop over medium heat. Scrape the bottom to remove any brown bits. Combine ¼ cup beef broth and cornstarch. Whisk into the skillet and cook until thickened.
Season with salt, pepper, and a pinch or two of sugar to taste. Add the rouladen back to the skillet and simmer. Spoon the gravy over the top and warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over low heat or in the microwave at reduced power.
To freeze, first cool to room temperature. Then, add the rouladen and gravy to a sturdy freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or in the microwave at reduced power.

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