Save Tender beef rolls stuffed with bacon, onions, pickles, and mustard, braised until melt-in-your-mouth tender, served with hearty potato dumplings and rich gravy—a classic German comfort dish.
I first served this...
Ingredients
- 4 slices beef top round: (about 150g/5 oz each), pounded thin
- 4 tsp German or Dijon mustard:
- 4 slices bacon:
- 1 large onion: finely chopped
- 4 small dill pickles: quartered lengthwise
- Salt and freshly ground black pepper: to taste
- 2 tbsp vegetable oil:
- 2 carrots: sliced
- 1 leek: sliced
- 2 celery stalks: sliced
- 2 cups (500 ml) beef broth:
- 1 cup (250 ml) dry red wine:
- 2 tbsp tomato paste:
- 2 bay leaves:
- 1 tsp dried thyme:
- 2 lbs (900g) starchy potatoes: peeled
- 1/2 cup (60g) potato starch or flour:
- 1 large egg:
- 1/2 tsp salt:
- Pinch of nutmeg:
- 2 tbsp breadcrumbs: (optional, for filling)
- 2 tbsp butter: (optional, for serving)
Instructions
- Prepare the Beef Rouladen:
- a. Season beef slices with salt and pepper.b. Spread 1 tsp mustard onto each slice.c. Lay a slice of bacon, some chopped onion, and 1 pickle quarter on each.d. Roll up tightly and secure with kitchen twine or toothpicks.
- Brown Rouladen:
- In a large Dutch oven, heat oil over medium-high heat. Brown rouladen on all sides, then remove.
- Sauté Vegetables:
- Add carrots, leek, and celery to the pot, sauté for 5 minutes. Stir in tomato paste and cook for 1 minute.
- Deglaze and Braise:
- Pour in red wine; deglaze and simmer for 2 minutes. Add beef broth, bay leaves, thyme, and return rouladen to the pot. Bring to a simmer, cover, and braise gently for 1.5 to 2 hours.
- Make the Potato Dumplings:
- a. Boil potatoes until tender; drain and let cool slightly.b. Pass potatoes through a potato ricer or mash very finely.c. Mix in potato starch, egg, salt, and nutmeg until a smooth dough forms.d. With damp hands, form into 8 dumplings. If desired, fill each with a few toasted breadcrumbs.e. Simmer dumplings in gently boiling salted water for 15–20 minutes, until they float.
- Finish the Sauce:
- a. Remove rouladen and strain the sauce.b. Simmer sauce to reduce and thicken if needed. Adjust seasoning.
- Serve:
- Serve rouladen sliced, topped with sauce, alongside potato dumplings. Drizzle dumplings with melted butter if desired.
Save I remember my Grandmother making this dish for family gatherings, the aroma filling her cozy kitchen.
Required Tools
- Dutch oven or heavy pot
- Frying pan
- Potato ricer or masher
- Large pot for dumplings
- Kitchen twine or toothpicks
- Strainer
Allergen Information
- Contains: Eggs, Gluten (if using wheat flour for dumplings), Mustard
- May contain: Dairy (if using butter for serving)
- Check labels on mustard and broth for allergens if unsure.
Nutritional Information (per serving)
- Calories: 595
- Total Fat: 20 g
- Carbohydrates: 54 g
- Protein: 45 g
Save This hearty meal is perfect for a special occasion or a comforting family dinner.
Recipe FAQ
- → What cut of beef works best for rouladen?
Top round is preferred for tenderness and ease of rolling. Make sure to slice it thin and pound if needed.
- → Can I prepare potato dumplings ahead?
You can shape dumplings, then refrigerate for a few hours before cooking. Boil fresh for best texture.
- → Is there a gluten-free option for dumplings?
Yes, potato starch or gluten-free flour can replace standard flour. Check ingredient labels for safety.
- → Should I use German or Dijon mustard inside the beef?
Both work perfectly; German mustard adds a sharper kick, while Dijon gives milder warmth.
- → What sides pair well with this dish?
Braised red cabbage or sauerkraut complement the flavors. A crisp cucumber salad also works nicely.
- → Can I use a different type of wine for the sauce?
Dry red wine is ideal, but Pinot Noir or light-bodied reds will balance the gravy flavors well.