This classic German Beef Roulade is a hearty and comforting dish that brings traditional home-style flavor to your table. Thinly pounded flank steak is spread with tangy Dijon mustard and rolled with a savory mixture of crisp bacon, sweet onions, and tart dill pickles. The rolls are seared to lock in juices, then slow-baked in a rich, thickened beef broth gravy until tender. This satisfying main course offers a perfect balance of textures and flavors, making it ideal for family dinners or special occasions. It’s a timeless recipe that delivers deep, savory satisfaction with every bite, perfect for pairing with potatoes or egg noodles.
German Beef Roulade
Description
This classic German Beef Roulade is a hearty and comforting dish that brings traditional home-style flavor to your table. Thinly pounded flank steak is spread with tangy Dijon mustard and rolled with a savory mixture of crisp bacon, sweet onions, and tart dill pickles. The rolls are seared to lock in juices, then slow-baked in a rich, thickened beef broth gravy until tender. This satisfying main course offers a perfect balance of textures and flavors, making it ideal for family dinners or special occasions. It&# 226;ÂÂs a timeless recipe that delivers deep, savory satisfaction with every bite, perfect for pairing with potatoes or egg noodles.Ingredients
Directions
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Place the flank steak between two sheets of plastic wrap and pound with a meat mallet or rolling pin until flattened to a 10x8 inch rectangle.
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Spread the Dijon mustard evenly over the entire surface of the flattened steak.
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In a large skillet over medium-high heat, cook the diced bacon and chopped onion until the bacon is crisp and the onions are softened.
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Pour off the fat from the skillet, reserving 1/4 cup for later use.
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Spread the warm bacon and onion mixture evenly over the mustard-covered steak, leaving a 1-inch border on all sides. Sprinkle the chopped dill pickle over the bacon mixture.
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Roll up the steak tightly from the short end and secure the roll with kitchen string at 1-inch intervals.
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Heat the reserved bacon fat in the large skillet over medium-high heat and brown the beef roll on all sides.
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Transfer the browned beef roll to a 13x9 inch baking dish.
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Reduce heat to medium and stir the flour into the remaining fat in the skillet until smooth to make a roux.
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Gradually stir in the beef broth, cooking and stirring constantly until the sauce thickens and comes to a simmer.
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Pour the hot gravy over the beef roll in the baking dish.
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Cover the dish tightly with foil and bake at 325ðF (165ðC) for 1 1/2 hours, or until the beef is tender when pierced with a fork.
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Remove from oven and let the roulade stand for 10 minutes before slicing to allow juices to redistribute.
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Skim excess fat from the sauce, strain if desired, and serve the sliced roulade with the gravy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2220.0kcal
- % Daily Value *
- Total Fat 142.5g220%
- Saturated Fat 53.1g266%
- Cholesterol 476.7mg159%
- Sodium 3002.7mg126%
- Total Carbohydrate 20.1g7%
- Dietary Fiber 1.8g8%
- Sugars 3.0g
- Protein 197.4g395%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you cannot find flank steak, you can substitute with top round or eye of round, ensuring you pound it thin enough for easy rolling.
For a richer flavor, you can add a tablespoon of tomato paste or Worcestershire sauce to the gravy.
The roulade can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 15-20 minutes to the cooking time if baking from cold.
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish with a splash of broth to prevent drying out.
Serve with mashed potatoes, egg noodles, or red cabbage to soak up the delicious gravy.
