German Beef Roulades
Traditional German beef olives rolled up with a savory filling of mustard, bacon, and tangy pickles.
- 110 min
- 408 kcal / serving
- hard
- Protein
- 45.9 g
- Fat
- 20.8 g
- Carbs
- 8.6 g
Contains: gluten, mustard, celery, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
4 servings
- 4 pc large beef roulades (topside or round)
- 4 tsp mustard (medium-hot)
- 8 slices bacon
- 2 pc pickled gherkins (sliced into strips)
- 1 pc onion (sliced into strips)
- 1 bunch soup greens (finely diced)
- 400 ml beef broth
- 150 ml red wine (dry)
- 1 tbsp wheat flour (for thickening)
- 2 tbsp vegetable oil
- salt and pepper
Method
- Lay the beef roulades flat on a work surface, season with salt and pepper, and spread 1 tsp of mustard onto each.
- Top each roulade with 2 slices of bacon, a few pickle strips, and a few onion strips.
- Fold in the long sides slightly, roll up the beef tightly, and secure with kitchen twine or roulade needles.
- Heat the vegetable oil in a Dutch oven and sear the roulades thoroughly until deeply browned all over, then remove.
- Sauté the diced soup greens in the remaining fat, deglaze with red wine, and pour in the beef broth.
- Return the roulades to the pot, cover, and simmer over low heat for 80-90 minutes, then strain the gravy and thicken it with the flour whisked into a little cold water before serving.
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