Cook and Scale
German Rouladen
4 servings · 390 min total
Beef rolls filled with mustard, bacon, onion, and pickle, slow-braised in a rich tomato gravy until melt-in-the-mouth tender.
Ingredients
- 4 beef steak, thinly sliced for rolling
- 4 tbsp Dijon mustard
- 4 bacon
- 1 onion, finely chopped
- 4 dill pickle, quartered lengthwise
- 2 tbsp vegetable oil
- 5 dl beef stock
- 2 tbsp tomato paste
- 1 bay leaf
- 2 tbsp wheat flour
- salt to taste
- black pepper to taste
Contains: Gluten, Celery, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Season and coat the beef slices — Lay the beef slices flat and season with salt and pepper. Spread each with a thin layer of mustard.
- 2.
Fill and roll the beef — Lay a bacon slice, a scattering of chopped onion, and a pickle quarter along one end of each slice, then roll up tightly and secure with toothpicks or string.
- 3.
Brown the rolls — Heat the oil in a pan and brown the rolls on all sides, about 10 minutes total. Transfer to the slow cooker.
- 4.
Pour over the stock — Whisk the tomato paste into the beef stock and pour over the rolls. Add the bay leaf.
- 5.
Slow cook and thicken the sauce — Cover and cook on low for 6 hours, until the beef is very tender. Lift out the rolls, remove the toothpicks, whisk the flour into the sauce, and simmer briefly to thicken before serving.