Rinderrouladen
Rinderrouladen are tender German beef rolls filled with bacon, onions, and pickles, simmered in a savory gravy—perfect for hearty, comforting meals with rich flavors.
Ingredients
Instructions
- Pound the beef until 1/4 inch thick and cut into pieces approximately 7x4 inches.
- Lightly sprinkle each piece with salt and black pepper.
- Spread each piece with 1 tablespoon of prepared mustard.
- Place half a slice of bacon down the center of each piece.
- Sprinkle with chopped onion and snipped parsley.
- Place half of a pickle on the narrow end of each piece and roll up.
- Secure each roll with a wooden pick.
- Heat vegetable oil in a 10-inch skillet until hot.
- Cook the rolls over medium heat until browned on all sides.
- Add 1/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the skillet.
- Bring to a boil, then reduce heat, cover, and simmer until beef is tender, about 1 hour.
- Remove the rolls and keep warm.
- Add enough water to the skillet to measure about 1 cup of liquid, if necessary.
- Mix 2 tablespoons of flour with 2 tablespoons of water to create a slurry.
- Gradually stir the slurry into the skillet's broth.
- Bring to a boil, stirring constantly, and cook for 1 minute.
- Serve the rolls with the gravy, garnished with parsley springs, over mashed potatoes.
Nutrition & Diet Analysis (per serving)
623
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).