Grandma Joyce’s Beef Rouladen

A Hearty, Comforting Classic

Grandma Joyce’s Beef Rouladen is a cherished family recipe that brings warmth and nostalgia to every bite. Thinly sliced beef is rolled with tangy mustard, savory bacon, onions, and pickles, then slow simmered in a rich gravy until melt-in-your-mouth tender. This German-inspired dish is perfect for special occasions or a cozy Sunday dinner.

I remember watching Grandma Joyce in the kitchen, carefully layering each ingredient before rolling them up with precision. The aroma of slow-cooked beef and caramelized onions would fill the house, signaling a meal made with love and tradition. Now, making this dish feels like bringing a piece of her kitchen into my own home.

Ingredient Notes

Beef

Use top round or sirloin, sliced thinly and pounded slightly for even cooking. If unavailable, flank steak works well too.

Mustard

Traditional German-style or Dijon mustard adds a necessary tang to balance the richness of the dish.

Bacon

A strip of smoky bacon in each roll adds depth of flavor and keeps the meat moist.

Onions and Pickles

Caramelized onions provide sweetness, while pickles add a contrasting bite that makes Rouladen truly unique.

Gravy

A combination of beef broth, red wine, and a bit of tomato paste creates a savory, silky sauce that perfectly coats each bite.

Step-by-Step Instructions

1. Prepare the Beef

Lay out the beef slices and spread each with a thin layer of mustard. Season lightly with salt and pepper.

2. Assemble the Rolls

Place a slice of bacon, some chopped onions, and a pickle spear on each piece of beef. Roll tightly and secure with toothpicks or kitchen twine.

3. Sear the Rolls

Heat oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the rouladen on all sides until browned. Remove and set aside.

4. Make the Gravy

In the same pan, sauté additional onions until softened. Stir in tomato paste, then deglaze with red wine. Add beef broth and bring to a simmer.

5. Simmer to Perfection

Return the beef rolls to the pan, cover, and let simmer for 1.5 to 2 hours until tender.

6. Finish the Sauce

Remove the rouladen and thicken the gravy with a cornstarch slurry if needed. Adjust seasoning to taste.

Expert Tips for the Best Results

1. Choose the Right Cut

Thin beef slices make rolling easier and ensure a tender result.

2. Low and Slow Cooking

Simmering the rolls gently ensures they stay moist and flavorful.

3. Let the Flavors Develop

The dish tastes even better the next day as the flavors meld together.

Serving Suggestions

• With Spaetzle: A classic German pairing for soaking up the rich gravy.
• Mashed Potatoes: Buttery mashed potatoes complement the savory beef perfectly.
• Red Cabbage: A tangy, slightly sweet side dish that balances the richness of the rouladen.

Storage and Reheating Tips

Refrigerating

Store in an airtight container in the fridge for up to 3 days.

Freezing

Freeze rouladen in the gravy for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm gently on the stovetop over low heat, adding a splash of broth if needed.

Frequently Asked Questions

1. Can I make this ahead of time?

Yes! Rouladen tastes even better the next day. Simply reheat gently before serving.

2. What’s the best way to thicken the gravy?

A cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) helps achieve the perfect consistency.

3. Can I use pork instead of beef?

Absolutely! Pork rouladen is another delicious variation, using the same fillings and cooking method.

4. What if I don’t have red wine?

You can substitute it with extra beef broth or a splash of balsamic vinegar for depth.

Final Thoughts

Grandma Joyce’s Beef Rouladen is a timeless dish that brings family together around the table. It’s hearty, comforting, and filled with tradition. I hope you give it a try, let me know how it turns out in the comments!

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