German Beef Rouladen with Gravy

Rouladen is filled with bacon, onion, and a blend of mustards, served with a rich and flavorful gluten free gravy.

Inspiration

I made this dish with my aunt Barbara many years back. It took the entirety of the day to prepare. We used a whole top round roast and filleted in open. I tried this method again and then the method used below. Using the smaller cuts were much easier to handle and required much less cooking time.

At the time, she had an old hand-printed recipe book with the roulade recipe in it. She has since moved further away and packed up most personal belongings. I haven’t seen her for some time but intend to ask her for a copy of the recipe book when I do.

In years past, myself and many other members of the family would spend days preparing for big celebration dinners. When eating every one of these meals, my uncle Speed, aunt Barbara’s husband, would say “ladies, that was great…but you could’ve done better.” We heard this over and over throughout the years.

We never took offense to this, knowing it was always some of the best food he had ever eaten. The one-day aunt Barb and I made the rouladen recipe from her handwritten cookbook, he said “ladies, that was great…and I don’t think you could’ve done any better.” We truly could’ve fallen off of our seats!

How to Make Rouladen

Start with three slices of thinly sliced top round beef. Season the beef with salt and pepper on each side. Mix the mustards together and spread out thinly over each slice. Place 2 slices of bacon on top of each slice. Place the sliced onions over the top and then the sliced pickles in between the onion slices. Roll up the stuffed beef and tie with butcher’s twine.

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Heat a Dutch oven or large deep skillet over medium high heat. Place a couple tablespoons of oil in the pan and allow it to get hot. Transfer the rolled beef into the pan and sear on all sides. If making a double or triple batch, make sure to not crowd the pan and sear the beef in batches.

Once the beef is seared on all sides, place the chopped celery, carrot, onion, tomato paste, herbs, beef broth, and red wine in the pan. Cover and place in a 300° oven for one and a half hours.

Remove from the oven and remove the beef and herbs from the pot. Allow the beef to cool while making the gravy, then slice into one-inch portions.

Making the Gravy

In a blender, puree the broth and vegetables together and strain through a fine mesh sieve. In a sauce-pan, over medium heat, bring the mixture to a boil with the cornstarch slurry, stirring often. Reduce heat to low and continue to cook for about three minutes. Remove from heat and add the sour cream.

Serve with gluten free spaetzle or potatoes.

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