Rinderroulade

Name: Rinderroulade
Cook time: 185 min
Total time: 185 min
Yield: 4 servings
Cuisine: German
Ingredients: 4 slices of Beef Rouladen, topside/silverside, pounded thin, 180-220 g each (about 1 kg total); 8 slices of Streaky Bacon; 3 tbsp German Mustard, medium-hot; 3 Dill Pickles, gherkin, cut into thin sticks; 2 medium Onions, thinly sliced; 2 tbsp Flour, for lightly dusting; 2 tbsp Lard, traditional or neutral oil; 1 large Onion, diced; 1 Carrots, diced; 1 stalk of Celery, diced; 1/2 Leeks, white part, sliced, optional; 1 1/2 tbsp Tomato Paste; 200ml Red Wine, dry; 600ml Beef Stock; 2 Bay Leaves; 4 Juniper Berries, lightly crushed; 6 Black Peppercorns; 1 tbsp Butter, optional, to finish; 1 tbsp Cornstarch, mixed with 2 tbsp cold water if needed, to thicken; 2 tbsp Water, cold, mixed with 1 tbsp cornstarch if needed, to thicken; Some Salt; Some Pepper (Black), freshly ground; Some Salt, to taste; Some Pepper (Black), to taste

Classic German Rinderroulade features thin slices of beef rolled around smoky bacon, tangy mustard, crunchy pickles and onion, then slowly braised until meltingly tender. The long, wine-scented sauce is reduced and finished with butter for a glossy, savory gravy—perfect with potatoes or red cabbage.

Classic German Rinderroulade features thin slices of beef rolled around smoky bacon, tangy mustard, crunchy pickles and onion, the... Show more

Traditional German Recipe

Health Grade

B- · Healthy

Rating

4.2

Time

3 hrs

Price

3,05 €

Calories

428 kcal

low calorie

low carb

keto

low sugar

Method

Prep the fillings

If the beef is still thick, place each Beef Rouladen between two sheets of plastic wrap and pound it to an even thinness. Thinly slice the onions for the filling, then dice the large onion, carrot, celery, and optional leeks for the braise. Season the beef lightly with salt and freshly ground black pepper.

Assemble the rolls

Lay the beef flat and spread a thin layer of medium-hot German mustard over each piece, leaving a small border at the edges. Top each one with 2 slices of streaky bacon, a few sticks of dill pickles, and some of the sliced onions, then roll them up tightly from the short side so the filling stays tucked inside. Secure each roll with toothpicks or kitchen twine if needed, and dust the outside lightly with flour.

Brown the rouladen

Heat the lard in a heavy pot over medium-high heat until it shimmers. Brown the rouladen in batches on all sides, turning carefully until a deep brown crust forms, then move them to a plate.

Cook the vegetables

Lower the heat to medium and add the diced onion, carrot, celery, and optional leeks to the same pot. Cook for 6 minutes, stirring and scraping up the fond, until the onion turns translucent and the vegetables start to soften. Stir in the Tomato Paste and cook for 1 minute more until it darkens and smells sweet.

Deglaze with wine

Pour in the Red Wine and scrape the bottom of the pot well, lifting up every browned bit. Let it bubble for 2 minutes so the sharp alcohol smell cooks off and the liquid reduces a little.

Braise gently

Add the Beef Stock, Bay Leaf, lightly crushed Juniper Berries, and Black Peppercorns, then nestle the browned rouladen seam-side down back into the pot. Bring the liquid to a gentle simmer, cover, and cook for 45 minutes; turn the rolls, cover again, and cook for 45 minutes more, until the beef is fork-tender.

Thicken the gravy

Lift the rouladen to a warm plate and fish out the bay leaf and any obvious juniper pieces. Let the sauce simmer uncovered for 10 minutes to concentrate. If it still looks a little thin, stir the Cornstarch into the Water until smooth, whisk that slurry into the sauce, and cook for 1 minute more. Finish with the Butter if you want extra shine, then taste and adjust with salt and black pepper.

Serve the rouladen

Return the rouladen to the gravy, spoon sauce over the top, and let them rest for 5 minutes. Pull out any toothpicks or twine before slicing, then serve warm with plenty of gravy.

Ingredients

Method

For 4 servings

Adjust servings

For the rouladen (beef rolls)

4 slices of Beef Rouladen, topside/silverside, pounded thin, 180-220 g each (about 1 kg total)
8 slices of Streaky Bacon
3 tbsp German Mustard, medium-hot
3 Dill Pickles, gherkin, cut into thin sticks
2 medium Onions, thinly sliced
2 tbsp Flour, for lightly dusting
2 tbsp Lard, traditional or neutral oil
Some Salt
Some Pepper (Black), freshly ground

For the braise and gravy

1 large Onion, diced
1 Carrots, diced
1 stalk of Celery, diced
1/2 Leeks, white part, sliced, optional
1 1/2 tbsp Tomato Paste
200ml Red Wine, dry
600ml Beef Stock
2 Bay Leaves
4 Juniper Berries, lightly crushed
6 Black Peppercorns
1 tbsp Butter, optional, to finish
1 tbsp Cornstarch, mixed with 2 tbsp cold water if needed, to thicken
2 tbsp Water, cold, mixed with 1 tbsp cornstarch if needed, to thicken
Some Salt, to taste
Some Pepper (Black), to taste

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

428 kcal

21% of Daily kcal

Protein

29 g

57% RDI

Fat

26 g

8.8g sat fat

Carbs

18 g

7% RDI

Sugar

7.1 g

14% RDI

Fiber

3.7 g

12% RDI

Salt

4.1 g

82% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B- · 7.1 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the rouladen (beef rolls)

4 slices of Beef Rouladen, topside/silverside, pounded thin, 180-220 g each (about 1 kg total)
8 slices of Streaky Bacon
3 tbsp German Mustard, medium-hot
3 Dill Pickles, gherkin, cut into thin sticks
2 medium Onions, thinly sliced
2 tbsp Flour, for lightly dusting
2 tbsp Lard, traditional or neutral oil
Some Salt
Some Pepper (Black), freshly ground

For the braise and gravy

1 large Onion, diced
1 Carrots, diced
1 stalk of Celery, diced
1/2 Leeks, white part, sliced, optional
1 1/2 tbsp Tomato Paste
200ml Red Wine, dry
600ml Beef Stock
2 Bay Leaves
4 Juniper Berries, lightly crushed
6 Black Peppercorns
1 tbsp Butter, optional, to finish
1 tbsp Cornstarch, mixed with 2 tbsp cold water if needed, to thicken
2 tbsp Water, cold, mixed with 1 tbsp cornstarch if needed, to thicken
Some Salt, to taste
Some Pepper (Black), to taste

🧂 Plus ~1g of salt

Rinderroulade

Method

Prep the fillings

Assemble the rolls

Brown the rouladen

Cook the vegetables

Deglaze with wine

Braise gently

Thicken the gravy

Serve the rouladen

Ingredients

Method

For the rouladen (beef rolls)

For the braise and gravy

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the rouladen (beef rolls)

For the braise and gravy

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