Recipes by Kristin Riley

Rinderrouladen (Beef Rouladen)

Rinderrouladen (Beef Rouladen)

A traditional german recipe.

Making Beef Rouladen is easier than you think. Once you get the hang of rolling and fastening with toothpicks, you may be tempted to make more. This recipe freezes well.


Traditional german beef rouladen.

Beef Rouladen

  • 4 slices beef rouladen
  • 4 tablespoons sharp german mustard
  • 8 slices bacon
  • 2 small chopped onions
  • 4 pickles, chopped fine
  • ¼ cup oil
  • 1 bay leaf
  • 1 cup cream
  • salt and pepper
  • water
  • butter
  1. Combine chopped pickle and onion. Set aside.
  2. Season both sides of beef with salt and pepper.
  3. Spread 1 tablespoon mustard on each slice.
  4. Top each piece of beef with 2 slices of bacon and 2 tablespoons of pickle and onion mixture.
  5. Roll up the beef and fasten with toothpicks.
  6. Preheat oven to 325
  7. Heat oil in pot.
  8. Sear each roll on all sides. Add enough water to pot to cover rouladen. Add bay leaf. Put the lid on the pot and cook on oven for 1½ - 2 hours.
  9. Once cooked, remove rouladen from pot. Mix cream into liquid. Season with salt and pepper. Add rouladen back to pot. Serve immediately.

Traditional beef rouladen

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