Everyday Kitchen

German/Central European · Dinner

Beef Rouladen

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · High-protein

Beef Rouladen is a German/Central European dish. Tie rolls securely so the filling stays inside.

Prep
35 min
Cook
120 min
Total
155 min
Servings
4
Difficulty
Medium
Cuisine
German/Central European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef Rouladen. The photograph includes dumplings and red cabbage not included in this draft.
The photograph includes dumplings and red cabbage not included in this draft. Representative photograph of Beef Rouladen. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Rolls

Braise

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Roll · About 12 min

  1. Spread beef from 700 g thin beef slices, 40 g Dijon mustard, 100 g bacon strips, 150 g onion, sliced, 120 g pickled cucumbers, sliced, ½ tsp salt with mustard, add bacon, onion and pickle, fold sides and roll; secure with kitchen string.

Brown · About 6 min

  1. Brown rolls in oil from 30 ml neutral oil, 200 g carrots, diced, 150 g onion, chopped, 30 g tomato paste, 700 ml beef stock, remove and cook vegetables and paste 6 minutes.

Braise · About 110 min

  1. Add stock and rolls; simmer covered 90–110 minutes until fork-tender. Remove string and reduce sauce before serving.

    Check: Look for this result: fork-tender.

Tips

  • Tie rolls securely so the filling stays inside.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use wholegrain mustard instead of Dijon.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Beef Rouladen one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Beef Rouladen?

Tie rolls securely so the filling stays inside.

What can I substitute in Beef Rouladen?

Use wholegrain mustard instead of Dijon.

Can I prepare Beef Rouladen ahead?

Prepare the measured ingredients for Beef Rouladen one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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