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German

Rinderrouladen

Non-vegetarian

Thin slices of beef spread with mustard and rolled around bacon, onion and gherkin, then braised slowly in a rich red-wine gravy.

Rinderrouladen is a German main course from Germany, ready in about 2 hours 10 minutes and made with beef sirloin steak, prepared mustard and bacon. It serves 4 and is rated intermediate to cook.

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Prep
25 min
Cook
1 h 45 min
Total
2 h 10 min
Serves
4
Level
Intermediate
Calories
468

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Lay the beef slices flat, spread each with mustard and season with half the salt and the pepper (opens in a new tab). Top with a bacon (opens in a new tab) rasher, onion (opens in a new tab) wedges and a piece of gherkin (opens in a new tab).

    • 10 min

    Food safety: Wash hands and surfaces after handling raw beef.

  2. Step 2

    Roll up tightly from the short end, tucking in the sides, and secure with cocktail sticks or kitchen string.

  3. Step 3

    Brown the rolls well on all sides in the oil in a heavy pot, then lift out. Fry the chopped onion (opens in a new tab), carrot (opens in a new tab) and celery (opens in a new tab) until browned, then stir in the tomato paste (opens in a new tab).

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  4. Step 4

    Pour in the wine and let it bubble, then add the stock and bay leaf (opens in a new tab). Return the rolls, cover and braise gently until very tender.

    • 90 min
    • low heat

  5. Step 5

    Lift out the rolls and remove the sticks. Strain or blend the sauce, thicken with the cornstarch (opens in a new tab) slurry and season with the remaining salt. Return the rolls to the gravy to serve.

    • 5 min
    • medium heat
    Liquid being strained through a sieve
    How it looks · Photo: Katerina Holmes on Pexels

About this dish

Origin
Germany · Well documentedAlso popular in AustriaMore food from Germany
Dish
Dinner · Lunch · Main courses · Stews & braises
Cooking method
Braised, Pan-fried
Taste
savoury, umami, tangy, rich
Diet
No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Low-carb · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Festive & celebration · Make-ahead · Freezer-friendly
Cook more with
Beef sirloin steak · Prepared mustard · Bacon · Onion · Dill pickles · Carrot
Techniques
Pan-frying · Braising

Allergens

  • Contains: Mustardfrom prepared mustard, dill pickles
  • Contains: Celeryfrom celery, beef stock
  • Contains, can be adapted: Sulphitesfrom prepared mustard, dry red wine

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

468 kcal per serving

Calculated

1 serving ≈ 445 g · recipe makes 4

Where the energy comes from

  • Protein 38%
  • Carbohydrate 12%
  • Fat 50%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy468 kcal105 kcal
Protein40.3 g9.1 g
Carbohydrate12.9 g2.9 g
Net carbohydrate10.7 g2.4 g
Sugars4.9 g1.1 g
Added sugars0 g0 g
Fibre2.2 g0.5 g
Fat23.8 g5.3 g
Saturated fat6.4 g1.4 g
Trans fat——
Cholesterol108 mg24 mg
Sodium1299 mg292 mg
Salt equivalent3.2 g0.7 g
Vitamins & minerals per serving
Potassium
1056 mg
Calcium
90 mg
Iron
3.5 mg
Magnesium
66 mg
Vitamin A (RAE)
135 µg
Vitamin C
7 mg
Vitamin D
0.3 µg
Vitamin B12
1.8 µg
Folate (DFE)
41 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Ask the butcher for 'Rouladen' slices of topside — they are cut thin for exactly this.

Common mistakes

  • Not browning the rolls well enough leaves the gravy pale and bland.

Serve with

  • Serve with boiled potatoes or potato dumplings and braised red cabbage.

Storage

  • Refrigerate in the gravy for up to 3 days, or freeze for 3 months.

Reheating

  • Reheat gently in the gravy until piping hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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