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German/Central European · Dinner

Beef Rouladen

Non-vegMedium

Diet: Non-veg · High-protein

Beef Rouladen is a German/Central European dish. Tie rolls securely so the filling stays inside.

Prep
35 min
Cook
120 min
Total
155 min
Servings
4
Difficulty
Medium
Cuisine
German/Central European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef Rouladen. The photograph includes dumplings and red cabbage not included in this recipe.
The photograph includes dumplings and red cabbage not included in this recipe. Representative photograph of Beef Rouladen. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Rolls

Braise

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Roll · About 12 min

  1. Spread beef from 700 g thin beef slices, 40 g Dijon mustard, 100 g bacon strips, 150 g onion, sliced, 120 g pickled cucumbers, sliced, ½ tsp salt with mustard, add bacon, onion and pickle, fold sides and roll; secure with kitchen string.

Brown · About 6 min

  1. Brown rolls in oil from 30 ml neutral oil, 200 g carrots, diced, 150 g onion, chopped, 30 g tomato paste, 700 ml beef stock, remove and cook vegetables and paste 6 minutes.

Braise · About 110 min

  1. Add stock and rolls; simmer covered 90–110 minutes until fork-tender. Remove string and reduce sauce before serving.

    Check: Look for this result: fork-tender.

Tips

  • Tie rolls securely so the filling stays inside.
  • Judge Beef Rouladen by the texture and doneness signs in its steps. Your pan and heat affect how long Beef Rouladen takes to cook.

Substitutions

  • Use wholegrain mustard instead of Dijon.

Storage

  • Get perishable Beef Rouladen into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Beef Rouladen within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Beef Rouladen to 74°C / 165°F, stirring or turning it for even heating. When Beef Rouladen is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Beef Rouladen includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Beef Rouladen becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Beef Rouladen one day ahead. For Beef Rouladen, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Beef Rouladen on the day of serving.

FAQ

What matters most when making Beef Rouladen?

Tie rolls securely so the filling stays inside.

What can I substitute in Beef Rouladen?

Use wholegrain mustard instead of Dijon.

Can I prepare Beef Rouladen ahead?

Prepare the measured ingredients for Beef Rouladen one day ahead. For Beef Rouladen, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Beef Rouladen on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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