Classic German rouladen takes thin slices of beef and fills them with mustard, bacon, pickles, and onions. The tangy, briny ingredients complement the smoky beef to create juicy drippings you can turn into gravy to pour over the savory roll. Best of all, it’s made in one pan and makes cleanup a cinch!
For our meat of choice, we use a top round steak that’s sliced and tenderized into thin fillets measuring ¼-inch in thickness. You can find it pre-prepared in many grocery stores, but if not, ask your butcher to slice it thin for you and they’ll be happy to oblige. A meat tenderizer can also be used to flatten the steak into the ideal fillet.
To get started, spread a thin layer of Dijon mustard on the top side of each beef fillet and season with salt and pepper. Place a strip of bacon on top, followed by a handful of thinly-sliced pickles. Use your hands to roll the beef lengthwise and secure with toothpicks.
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Next, melt two tablespoons of ghee in a skillet and place the beef rolls inside the pan. Brown the beef for four minutes on each side, then transfer to a casserole dish to keep warm. In the meantime, melt the remaining ghee in the same pan and add in the beef stock. This will be the base for your gravy later on.
When simmering the beef stock, use a wooden spatula to scrape up any brown bits in the pan. This will release extra flavor and add a slightly smoky texture to your beef. After a few stirs, add the beef back to the pan and place a cover on top. Reduce the heat to medium-low and continue simmering for another 1½ hours.
When ready, remove the beef from the pan and discard the toothpicks. Set the beef into a casserole dish and use a slotted spoon to discard any fatty pieces from the liquid. Cover the dish to keep the beef warm and begin making the gravy.
For the last step, return to the same skillet and gradually whisk in the arrowroot flour. Heat for four minutes or until the gravy becomes thick and fragrant. Return the beef back to the pan and continue cooking for two more minutes. Place the beef rolls onto a serving plate and enjoy with gravy and fresh parsley.
German Beef Rouladen
German Beef Rouladen
- Medium skillet
- Casserole dish
- 2 T Dijon mustard
- 4 fillets of top round beef, sliced ¼-inch thick (or about 4 oz each)
- 1/4 t sea salt
- 1/8 t black pepper
- 4 strips bacon
- 2/3 cup thinly-sliced dill pickle
- 2/3 cup sliced white onion
- 3 T ghee, divided
- 2 cups beef stock
- 1 T arrowroot flour
- 1/4 cup chopped curly parsley
- Spread the Dijon mustard on one side of each beef fillet and season with salt and pepper. Place a strip of bacon on top, followed by 5-6 pickles and onions. Roll the beef lengthwise and secure it with toothpicks.
- Melt 2 tablespoons of ghee in a skillet over medium heat for 2 minutes, then place the beef rolls into the pan. Brown for 8 minutes, flipping halfway through, and transfer to a plate.
- Heat remaining ghee in the same skillet and pour in the beef stock. Use a wooden spatula to scrape up any brown bits and add the beef back to pan. Cover and reduce heat to medium-low, then allow the meat to cook for 1½ hours.
- When finished, remove the beef from the pan and discard the toothpicks. Place in a covered casserole dish to keep warm and set aside.
- In the same skillet, gradually whisk in the arrowroot flour and heat for 4 minutes to make the gravy. When the gravy is slightly thickened, return the beef to the pan and continue simmering for 2 more minutes.
- Serve beef rolls hot with gravy and garnish with fresh parsley.
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