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Rouladen- German Beef Roulades
This is our recipe for Rouladen. Although it may not be 100% authentic, we have used as many authentic ingredients as we could source.
Our Rouladen is made with a Top Round beef roast that we asked the butcher to slice thin for Rouladen.
We sourced German gherkins and German mustard. We used a stone ground mustard. I believe a more authentic dish uses German yellow or dijon mustard.
My wife’s family is of German descent and this dish has been in her family for almost a decade.
We topped or beef with mustard, smoked bacon, sautéed onions and the gherkins and rolled into a roulade. We browned our roulades and used the fond from the pan to deglaze carrots, celery and onions with red wine and beef stock.
We then placed our roulades into a 325 degree oven for 2 hours. The roulades were then set aside and the vegetable were string from the liquid. We added a corn starch slurry to thicken and placed the roulades back into the sauce before serving.
