German Beef Rouladen Recipe

#### Ingredients:
– **4 beef rouladen steaks** (about 6-8 ounces each, usually top round or sirloin, pounded thin)
– **2 tablespoons Dijon mustard** (or yellow mustard)
– **4 slices bacon** (cut into strips)
– **1 medium onion** (finely chopped)
– **2-3 dill pickles** (sliced lengthwise, or pickle spears)
– **Salt and pepper** (to taste)
– **1-2 tablespoons vegetable oil** (for browning the meat)
– **2 cups beef broth** (low-sodium)
– **1 cup dry red wine** (optional, but adds great depth of flavor)
– **2 tablespoons tomato paste**
– **2 bay leaves**
– **1 teaspoon dried thyme** (or a few sprigs of fresh thyme)
– **2 tablespoons flour** (for thickening the gravy)
– **Fresh parsley** (optional, for garnish)

### How to Make German Beef Rouladen

Now, let’s walk through the steps to make **German Beef Rouladen**. This dish requires a little time and attention, but the result is well worth the effort!

#### 1. **Prepare the Beef**
– Lay out the thin beef steaks and season both sides with salt and pepper. Spread a thin layer of Dijon mustard on each steak, ensuring it covers the entire surface. This adds flavor and helps tenderize the beef.
– Lay a slice of bacon, a few slices of dill pickle, and a small amount of chopped onion on each piece of beef.

#### 2. **Roll the Rouladen**
– Carefully roll the beef tightly around the filling, securing the ends with toothpicks or kitchen twine to hold everything together. Make sure the beef is rolled tightly to prevent the fillings from spilling out during cooking.

#### 3. **Brown the Rouladen**
– Heat a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the vegetable oil. Once the oil is hot, brown the rouladen on all sides, turning them until they’re evenly seared. This step helps develop the rich flavor and texture of the beef.

#### 4. **Make the Gravy**
– Once the rouladen is browned, remove them from the pan and set them aside. In the same pan, add the chopped onion and sauté it until soft and golden brown, about 4-5 minutes.
– Add the tomato paste and cook it for another 1-2 minutes to deepen the flavor. If you’re using wine, add the wine to the pan now, scraping up any browned bits from the bottom of the pan (this is where the flavor is!). Let it simmer for a minute or two to reduce.
– Pour in the beef broth, and add the bay leaves, thyme, and any additional seasoning. Stir well to combine.

#### 5. **Simmer the Rouladen**
– Return the beef rouladen to the pan, nestling them into the gravy. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. During the cooking process, you may need to add a little more broth or water to keep the gravy at the right consistency.

#### 6. **Thicken the Gravy**
– Once the rouladen is done cooking, remove the beef from the pan and set it aside. To thicken the gravy, you can make a slurry by mixing the flour with a little cold water, then stirring it into the simmering gravy. Continue cooking for another 5-10 minutes until the gravy thickens to your desired consistency.

#### 7. **Serve**
– Return the beef rouladen to the pan, spooning the thickened gravy over the top. Serve the rouladen with a garnish of fresh parsley, if desired. This dish pairs beautifully with mashed potatoes, spaetzle (German noodles), or roasted vegetables.

### Tips for the Perfect Beef Rouladen

– **Use Good Quality Beef**: The key to a tender rouladen is using high-quality, well-marbled beef. Look for a cut that’s both tender and flavorful, like top round or sirloin. Don’t skip the step of pounding the beef thin—it helps with both tenderness and the ability to roll the beef tightly around the filling.

– **Don’t Rush the Browning Process**: When browning the rouladen, make sure you give it enough time to develop a deep, caramelized color on all sides. This step builds a lot of the flavor for the dish.

– **Customize the Fillings**: While bacon, pickles, and mustard are the traditional fillings, feel free to get creative with your rouladen. Some people add herbs like thyme or rosemary to the filling, or swap the bacon for prosciutto for a different flavor.

– **Slow and Low Cooking**: The longer you cook the rouladen, the more tender and flavorful it becomes. Slow simmering in the gravy allows the beef to absorb all the wonderful flavors of the filling and the sauce.

– **Make Ahead**: Beef Rouladen can be made ahead of time and reheated. In fact, like many stews and braised dishes, it often tastes even better the next day as the flavors have time to meld together.

### Why You’ll Love German Beef Rouladen

**German Beef Rouladen** is a dish that brings rich, comforting flavors to the table with each bite. It’s an easy yet impressive way to recreate the heartwarming dishes of German cuisine in your own kitchen. The combination of tender beef, savory fillings, and a rich gravy makes it a perfect choice for family dinners, special occasions, or even a cozy Sunday meal.

This recipe offers a taste of Germany’s culinary heritage while being adaptable enough to suit your personal preferences. With its melt-in-your-mouth beef and flavorful gravy, you’ll understand why **Beef Rouladen** remains a beloved classic in German cooking.

So gather your ingredients, follow the steps, and enjoy this hearty and flavorful dish with your family and friends. Guten Appetit!