Classic Beef Rouladen
Tender beef filled with mustard, bacon, onion and pickle, braised in a dark red wine sauce.
- Preparation
- 35 min
- Cook/bake time
- 1 hr 45 min
- Total
- 2 hr 20 min
- Difficulty
- Medium
- Calories
The ultimate Sunday roast. Thin slices of beef top round are spread with mustard, classically filled with bacon, onion and pickle, rolled and braised until tender in a rich sauce. The secret is the hard sear, which makes the sauce dark and aromatic. Serve this with red cabbage and potato dumplings, nothing else.
Step-by-step instructions
- 1
Fill the rouladen
Lay the meat out flat, season it with salt and pepper and spread it thinly with mustard. Place two slices of bacon, a few onion wedges and a pickle on each slice. Fold the sides in slightly, roll everything up tightly and secure the rouladen with rouladen pins or kitchen twine.
- 2
Sear hard
Fry the rouladen in clarified butter until they are strongly browned all over, because this fond will later give the sauce color and aroma. Remove them afterwards.
- 3
Start the sauce
Sauté the onions, carrots and celeriac in the frying fat and briefly roast the tomato paste with them. Deglaze with red wine, let it boil down almost completely and then fill up with the broth.
- 4
Braise
Put the rouladen back into the pot, add the bay leaves, bring everything to a boil and let it braise covered over low heat for 90 minutes. Turn the rouladen once halfway through the cooking time.
- 5
Finish the sauce
Take the rouladen out and keep them warm. Pass the sauce through a sieve and press the vegetables out well, so it thickens all by itself, without flour. Season to taste and put the rouladen back in.
