Rouladen Entree Recipe
Tender beef rolled and filled with bacon, German mustard, pickles and onions topped with a rich beef sauce. Served with pickled red cabbage and red potatoes topped with scallions, sweet bacon jam and Muenster cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rouladen Filling
Beef Sauce
Pickled Red Cabbage
Red Potatoes
Method
Prepare Rouladen
- 1
Prepare the Beef
Lay the beef round slices flat on a cutting board and gently pound them to about 1/4 inch thickness.
- 2
Add Filling
Spread 1 tablespoon of German mustard on each slice. Lay 1 slice of bacon, 1 pickle spear, and a few slices of onion on each slice of beef.
- 3
Roll and Secure
Roll the beef tightly around the filling and secure with toothpicks or kitchen twine.
Cook Rouladen
- 4
Brown the Rouladen
In a heavy skillet, melt 1 tablespoon of butter over medium heat. Add the beef rolls and brown on all sides. Remove and set aside.
- 5
- 6
Simmer
Return the rouladen to the skillet, season with salt and pepper, and let simmer for 1.5 hours on low heat.
Prepare Pickled Red Cabbage
- 7
Slice Cabbage
Finely slice the red cabbage and place in a bowl.
- 8
Mix Pickling Ingredients
In a separate bowl, mix apple cider vinegar, sugar, and salt until dissolved.
- 9
Pickle Cabbage
Pour the vinegar mixture over the cabbage and let it sit at room temperature for at least 1 hour.
Prepare Red Potatoes
- 10
Boil Potatoes
Wash and cut the red potatoes into halves or quarters. Boil in salted water until tender, about 15-20 minutes.
- 11