Beef Rouladen
This Beef Rouladen recipe features thinly sliced beef wrapped around bacon, pickles, carrots, and onion then braised in a red wine gravy until it’s fall-apart-tender. This German comfort food will warm your soul!
This is a classic German recipe, popular for Sunday family dinners, and always made in abundance for Oktoberfest. Everyone has their own special twist on this comforting braised beef dish, but there are a few pieces that always stay constant: thinly sliced steak wrapped around mustard, bacon, onion, and pickles, then braised to tender perfection.
Everyone has their own preference for mustard. Practically every recipe you’ll find will use a different variety! It’s all up to preference but my friend swears by Keens mustard. She also use carrots in her rouladen to give some extra flavor and umph. Serve Rouladen with some classic German red cabbage and creamy mashed potatoes. The perfect vessel for all that amazing gravy!
This beef rouladen is ideal to be made in the slow cooker. Follow the instructions as outlined including the searing and making the gravy, but place the rouladen and gravy in your slow cooker. Cook on low for 6 to 8 hours.
Ingredients:
Beef Rouladen
- 3 lb beef rouladen
- 3 oz keens hot mustard
- 2 medium onions shredded or finely chopped
- 3 medium carrots peeled, and cut into 1/4 inch sticks
- 6 pickles cut into 1/4 inch sticks
- 2 lb bacon thin cut, cut slices in half
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 3 tbsp vegetable oil
Gravy
- 4 cups water or more as needed
- 3/4 cup red wine such as Cabarnet Sauvignon or Malbec
- 1 cup all-purpose flour