German Beef Rouladen | Recipe | Elle Republic (2024)

Print

• 6slicestop round or rump beef (preferably organic)
• approx. 3 tablespoons Dijon mustard
• sea salt and freshly ground pepper,to taste
• 18slicesCoppa di Parma,or 12 slices of breakfast bacon (preferably organic)
• 2-3small yellow onions,cut into thin wedges
• 3dill pickles,sliced long ways
• 2tablespoonsbutter
• 1piececelery root or 1-2 stalks celery, diced
• 1large carrot,diced
• 1/2leek,diced
• 1/2bottle dry red wine(good quality)
• 1bay leaf
• 2cupsbeef stock(500 ml)
• 1dash pickle juice
• 1teaspooncorn starch

1. Preheat oven to 320°F / 160°C

2. Lay beef out flat and lightly spread each slice with mustard; sprinkle with salt and pepper. Place 3 slices Coppa di Parma, some onion slices and half a pickle on each slice; roll up and secure with toothpicks or kitchen string.

3. Melt the butter in a large over-proof skillet or Dutch oven and brown the outside of the beef rolls (roulade). Once brown, remove and set aside on a plate.

4. Place the celery, the remaining onion, the leeks and carrots in the pan and sauté for a few minutes, until soft.

5. Stir briefly, then add a very thin layer of red wine; without stirring allow to cook until the liquid evaporates. Once the vegetables are dry again, a layer of wine, briefly stir and also to further evaporate. Repeat this until the 1/2 bottle of wine has been used up. Continue to allow vegetables to cook until liquid has evaporated but vegetables remain moist. Add the stock, bay leaf, salt and pepper and a good dash of pickle juice.

6. Place the roulade on top of the vegetables, cover and braise over low heat (160 degrees) for 1 1/2 hours, or until beef is tender.

7. Remove roulades and keep warm. With a little water, puree sauce and thicken (optional) with corn starch until it reaches the desired consistency. Season to taste with salt and pepper and pickle juice as needed.

8. Remove toothpicks/string and return roulades to the sauce. Serve with spätzle or boiled potatoes and steamed vegetables.