Here’s a surefire way to get dinner on a roll, and to get everyone to roll up to the table in a hurry! German Beef Rolls roll up tender and sweet roasted carrots and tangy, sour pickles in crisp, fatty bacon and savory, juicy beef. Then it braises that beef for hours in a beefy, red wine-infused gravy that will get lips smacking and smiles beaming. German Beef Rolls can serve as a glorious crown to a head of mashed potatoes or the pillow to a fluffy bed of white rice, but you could also enjoy them all on their own with a nice piece of crusty bread to mop up the gravy. This hearty dish is like all the best parts of food rolled together!
Ingredients
For the beef:
- 3 pounds beef, thinly sliced
- 3 ounces hot mustard
- 2 medium onions, shredded or finely chopped
- 2 pounds bacon, thin cut, cut slices in half
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 3 medium carrots, peeled and cut into 1/4-inch sticks
- 6 pickles, cut into 1/4-inch sticks
- 3 tablespoons vegetable oil
For the gravy:
- 1 cup all-purpose flour, plus more as needed
- 4 cups water, plus more as needed
- 1/4 cup red wine, plus more as needed
Directions
Step 1 –Preheat the oven to 350 degrees F, making sure an oven rack is in the middle position.
Step 2 –If necessary, cut the beef into 4×4-inch pieces.
Step 3 –Lay the beef slices on a cutting board. Spread about 1 teaspoon of the mustard onto each piece of beef.
Step 4 –Add about 1 teaspoon of the onion and a piece of the bacon to the mustard-smeared beef.
Step 5 –Season the beef with salt and pepper.
Step 6 –Add at least 1 piece of the carrots and 1 piece of the pickle to each piece of the beef, adding a second piece of each depending on the side.
Step 7 –Roll up the beef and secure each one with a toothpick.
Step 8 –Repeat as necessary until all of the beef is rolled and ready.
Step 9 –Heat 1 tablespoon of the vegetable oil in a frying pan or skillet over medium-high heat.
Step 10 –Add about 6 of the rouladen to the oil and sear on all sides, increasing or decreasing this number to fit the pan or skillet without overcrowding.
Step 11 –Transfer the seared rouladen to a large, oven-safe dutch oven with a lid. Don’t worry if the beef isn’t cooked through yet, it will finish cooking in the oven.
Step 12 –Repeat the searing process using the rest of the oil until all of the beef rolls are sealed. Reserve the drippings.
Step 13 –In a separate bowl, whisk 1 cup of flour with the water.
Step 14 –Pour the flour mixture into the skillet with the drippings over medium heat.
Step 15 –Whisk until it starts to thicken and the flour cooks to a light gold color.
Step 16 –Add 1/4 of the red wine to the gravy mixture.
Step 17 –Whisk until thickened and the red wine is fully incorporated.
Step 18 –Pour the gravy over the roulden. There should be enough to cover all of the roulden. If not, wipe the skillet clean and repeat the gravy-making process with more flour, water, and red wine.
Step 19 –Cover the dutch oven with the lid and bake until the beef is cooked through and the vegetables in the rolls are tender, for about 2 1/2 to 3 hours.
Step 20 –Serve hot.
