Traditional Beef Rouladen Recipe
Have you made or heard of rouladen before? This is a traditional German dish and one that I have made many times but not for years! This Traditional Beef Rouladen Recipe is pure comfort food and until the real warm weather hits we are still wanting dishes like this. Served up with some creamy mashed potatoes or spaetzle and steamed veggies this is a great dinner for any weeknight (but you do need time for it to cook) or would be perfect for a Sunday Supper.
In Canada we can buy meat that is actually called inside round rouladen, which is thinly sliced and meant for this dish. The dish consists of bacon, onions, mustard and sometimes a pickle rolled up inside. This time I omitted the pickle but in discussion with my girlfriend Cheryl she now chops hers up finely and adds it to the middle of the roll. What a great idea! Let’s dive into this recipe!!
The gravy is simple and just needs a little thickening at the end. The meat is so flavorful being slowly cooked and with the wonderful ingredients stuffed inside and out. This dish can be served all year round as it is a beloved dish that is welcomed on the supper table.
Rich gravy, scrumptious bacon, onions, mustard, and topped with mushrooms, that is cooked on a slow braise! What is not to love about this traditional dish that has been around for ages.
- 6 large inside round rouladen
- Dijon mustard
- ½ small onion, finely chopped
- ¼ cup chopped parsley and more for garnish
- 6 slices bacon
- Salt and pepper to taste
- ⅓ cup flour
- 3 Tbsp. butter
- 3 Tbsp. low sodium soy sauce
- 1 Tbsp. Worcestershire
- 8 mushrooms, sliced
- 2 Tbsp. flour
- 2 Tbsp. butter
- Lay out the 6 slices of meat and brush with Dijon mustard. Lay on a slice of bacon on each, cutting if needed for size. Sprinkle on the onions and fresh parsley. Season with salt and pepper. Roll up and fasten with a toothpick. Dredge in the flour.
- Heat a large saute pan and add the 3 Tbsp. butter. Fry the rouladen until nicely browned on all sides. Cook in batches if needed.
- Place in a casserole dish big enough for a single layer. Add water to the saute pan to get the drippings and scrape up, pour over the rouladen. Add additional water to come about half way up the rouladen. Sprinkle on the mushrooms. Season with salt and pepper. Bake covered in a 325F oven for 1½ hours to 2 hours.
- When finished cream the butter and flour together. Remove the rouladen and keep warm. Pour the gravy in a sauce pan and heat. Add the flour/butter mixture and whisk to thicken. Adjust seasoning if needed. Let simmer and pour over the rouladen. Sprinkle with parsley and serve.