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German-Style Beef Rouladen

German-Style Beef Rouladen.jpg

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

  • 8 slices Milanese sliced beef about ¼” thick
  • 1/3 cup Dijon or German mustard
  • 16 slices bacon
  • 2 medium dill pickles cut into 8 spears each
  • 1 medium carrot, cut into 16 thin carrot sticks
  • 1 medium yellow onion, Cut into thin wedges
  • Salt and pepper to season
  • ¼ c. flour (optional)
  • 4 T. oil
  • 1 cup dry red wine
  • 2 cups strong beef stock
  • 2 T. cornstarch in 1 T. water
  • 2 T. cold butter, cut into small cubes


Step 1: Heat the oven to 325 degrees.

Step 2:Lay the beef slices out on a work surface. If desired, pound the meat to about ⅛” thick. This will give a more tender finished product.

Step 3: Spread each beef slice with about 2 teaspoons of mustard. Place two strips of bacon on each beef slice, cutting as needed and laying it so it fills the beef. Place the pickles, onions, and carrot sticks on each beef slice, spreading out over about 2/3 of the slice. This will give you a pinwheel effect as you slice the finished beef. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks if needed. Season with salt and pepper. If you wish to have a crust on the meat, roll each piece in the flour before placing in the Dutch oven.

Step 4: Heat the oil in a Dutch oven and brown four of the beef bundles on all sides. Do not crowd the pan. As the beef is browned, place the bundles on a plate then return all the bundles to the hot Dutch oven. Add the red wine and beef stock. Cover the pot and place in the oven for 75 minutes.

Step 5: Return the Dutch oven to the stovetop and heat over medium-high heat. If the beef is tight in the pan, remove the beef to a plate. Add the cornstarch mixture and stir until the sauce begins to thicken. If the beef has been removed, return it to the pan to simmer with the sauce. Simmer for 10 minutes. Remove from the heat and stir in the cold butter a piece at a time to continue the thickening process and to enrich the sauce.

Step 6: To platter the beef, remove the picks, if used. Place the beef roulade on a platter and serve with the sauce.

Serves 4


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