Gefllter Braten

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Servings: 6 Difficulty: Advanced
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A traditional German stuffed roast beef filled with hard-boiled eggs and Canadian bacon, served in a rich savory gravy.
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Gefllter Braten

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1266.8

Description

This Gefllter Braten is a hearty, classic German main course that brings comfort and tradition to the dinner table. The tender boneless beef is carefully stuffed with a savory mixture of sliced hard-boiled eggs and cubed Canadian bacon, creating a beautiful cross-section when sliced. Slow-simmered until fork-tender, the meat absorbs the flavors of onions, carrots, and spices. The result is a juicy, flavorful roast surrounded by a thick, creamy gravy made from the cooking juices. Perfect for Sunday dinners, holidays, or any occasion where you want to serve something impressive yet homey. It pairs wonderfully with wide egg noodles, mashed potatoes, or braised red cabbage.

Ingredients

Directions

  1. Cut a deep pocket into one side of the beef roast, being careful not to cut all the way through.
  2. Slice the hard-boiled eggs and cube the Canadian bacon.
  3. Stuff the pocket with the cubed Canadian bacon and egg slices, layering them evenly.
  4. Spread a little spicy mustard over the filling to help hold it in place.
  5. Sew the pocket closed using cooking thread to secure the stuffing inside the meat.
  6. Rub the outside of the meat with salt and additional spicy mustard.
  7. Melt butter in a large, heavy skillet over medium-high heat.
  8. Add the onion and carrot to the skillet and saut&# 195;© briefly.
  9. Place the stuffed roast in the skillet and sear on all sides until browned.
  10. Add 1 cup of water to the skillet.
  11. Cover and simmer gently for about 2 hours, or until the meat is tender, adding more water if needed.
  12. Remove the roast from the skillet and keep warm.
  13. Mix flour with a little water to form a smooth slurry.
  14. Stir the flour slurry into the cooking liquid in the skillet.
  15. Simmer the gravy for 10 minutes until thickened.
  16. Strain the gravy to remove solids if a smooth texture is desired.
  17. Slice the roast, remove the cooking thread, and serve with the gravy and vegetables.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1266.8kcal
% Daily Value *
Total Fat 86.1g133%
Saturated Fat 30.9g155%
Cholesterol 612.4mg205%
Sodium 1810.2mg76%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.0g0%
Sugars 1.5g
Protein 111.8g224%

* 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

Use a sharp knife to create the pocket in the meat to avoid tearing. If the meat is very lean, you may want to baste it occasionally during simmering to keep it moist.

Cooking thread is available in most kitchen supply stores. If unavailable, you can use cotton kitchen twine, but ensure it is food-safe and easy to remove.

For a richer gravy, you can stir in sour cream at the very end of cooking, off the heat, to prevent curdling.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.

This dish is traditionally served with wide egg noodles (Brezen) or mashed potatoes. Braised red cabbage or green beans make excellent side dishes.

Keywords: german roast, stuffed beef, gefullter braten, canadian bacon, hard boiled eggs, slow cooked, beef roast, gravy, comfort food, traditional recipe, holiday dinner, sunday roast, meat stuffing, braised beef, german cuisine, family meal, hearty dinner, roast beef, egg stuffing, savory gravy, classic german
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