Traditional Rinderrouladen

7 steps. Take it one step at a time.

1. 01

   Lay the beef slices flat

   Lay the beef slices flat and season lightly with salt and pepper. Spread a generous tablespoon of mustard onto each slice.

2. 02

   Place two slices of bacon

   Place two slices of bacon on each beef piece, followed by half an onion (finely chopped) and one gherkin.

3. 03

   Roll up the beef slices tightly, tucking

   Roll up the beef slices tightly, tucking in the sides to keep the filling inside. Secure each roll with kitchen twine or skewers.

4. 04

   Heat butter in a heavy-bottomed pot

   Heat butter in a heavy-bottomed pot over medium-high heat. Sear the rouladen on all sides until well browned, then remove from the pot and set aside.

   10 min
5. 05

   In the same pot, sauté the remaining onion, diced carrots, and celery

   In the same pot, sauté the remaining onion, diced carrots, and celery until softened. Deglaze the pot with red wine, scraping up any browned bits from the bottom.

   5 min
6. 06

   Add the beef stock and return the rouladen

   Add the beef stock and return the rouladen to the pot. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 90 to 120 minutes until the meat is tender.

   2 hr
7. 07

   Remove the rouladen

   Once done, remove the rouladen. Strain the sauce through a sieve if desired. Season with salt and pepper. Thicken with a cornstarch slurry if a thicker gravy is preferred.

   5 min