Tender German Beef Rouladen is a classic dish featuring thinly sliced beef rolled with bacon, onions, and pickles, then slow-cooked to perfection.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:1.5 to 2 hours
Total Time:2 to 2.5 hours
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:German
Diet:Low Carb
Ingredients
Scale
2 pounds beef flank steak, thinly sliced
4 slices of bacon, chopped
1 medium onion, finely chopped
2 medium dill pickles, sliced lengthwise
2 tablespoons Dijon mustard
Salt and pepper, to taste
1 cup beef broth
1 tablespoon vegetable oil
1 teaspoon dried thyme
1 teaspoon paprika
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Lay the slices of beef flank steak flat on a clean surface. Season each slice with salt and pepper.
Spread a thin layer of Dijon mustard over each slice of beef.
In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
In the same skillet, add the chopped onion and sauté until translucent. Remove from heat and mix in the cooked bacon.
Place a few slices of dill pickle and a spoonful of the bacon and onion mixture at one end of each beef slice. Roll the beef tightly around the filling and secure with toothpicks or kitchen twine.
In the same skillet, heat the vegetable oil over medium-high heat. Sear the beef rouladen on all sides until browned, about 3-4 minutes per side.
Transfer the rouladen to a baking dish. Pour the beef broth over the top and sprinkle with thyme and paprika.
Cover the baking dish with aluminum foil and bake in the preheated oven for 1.5 to 2 hours, or until the beef is tender.
Once cooked, remove the rouladen from the oven and let rest for 10 minutes before serving. Garnish with fresh parsley.
Notes
For a richer flavor, add a splash of red wine to the beef broth before baking.
You can substitute the dill pickles with sliced roasted red peppers for a different flavor profile.