German Braised Beef Rolls

German Braised Beef Rolls


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Enjoy a German classic for dinner tonight! Impress your family with this traditional dish called Rouladen, or simply German braised beef rolls. The beef is rolled with bacon, onions, and pickle spears and braised until tender!

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Time needed

14 min preparation + 1 hour cooking

Serving Size / Yield

6-8 servings


  • 12 slices boneless beef chuck, pounded
  • salt and freshly ground black pepper
  • 3/4 C. mustard
  • 6 slices bacon, halved crosswise
  • 3 whole dill pickles, quartered lengthwise
  • yellow onion, thinly sliced
  • toothpicks
  • 5 T. margarine
  • 3 cloves garlic, thinly sliced
  • 1 carrot, thinly sliced
  • 1 stalk celery, thinly sliced
  • 1/3 C. dry red wine
  • 2 1/2 C. beef stock
  • 1 bay leaf
  • 3 T. flour
  • 2 T. roughly chopped parsley, for garnish

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Season beef with salt and pepper. Working with one slice at a time, spread one tablespoon mustard over surface. Lay one piece bacon, one pickle spear, and about five slices onion across one narrow end; roll into a tight package and secure with toothpicks. Melt two tablespoons of margarine in a saucepan over medium-high heat. Working in batches, cook beef rolls for about 14 minutes, turning as needed, until browned. Transfer to a plate. Add remaining onion, the garlic, carrot, and celery to pan; cook until soft, for eight minutes. Add wine; cook until almost evaporated. Stir in stock and bay leaf and return beef rolls to pan; boil. Reduce heat to medium-low; cook for about an hour, slightly covered, until beef is tender.
Transfer beef rolls to a platter; throw away toothpicks. Strain stock into a bowl. Add remaining margarine to pan; melt over medium-high. Add flour; cook two minutes. Whisk in stock and cook until thickened for five minutes; pour over beef rolls. Garnish with parsley and serve.

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