Hello, fellow food lovers!
With autumn leaves turning the landscape into a tapestry of warm hues and a nip in the air heralding the arrival of cozy evenings, there’s nothing more inviting than warming up with a hearty, comforting meal. Today, I’m excited to share a recipe that’s perfect for those days when you need a little extra warmth and comfort—a classic German dish that feels like a warm hug from your favorite woolen blanket: Beef Rouladen.
I have always had a soft spot for traditional dishes that take me on a culinary journey across the globe, bringing flavors home with authentic ingredients and techniques. Beef Rouladen is a wonderfully rich and savoury dish that pairs slices of beef with bacon, onions, pickles, and a luscious gravy. It’s like an explosion of all the best comfort flavors, bundled up in a neat roll. This meal has a rather nostalgic charm that reminds me of family gatherings and the aroma of a lovingly prepared feast wafting from the heart of the home.
The beauty of Rouladen lies not only in its unique preparation but also in how beautifully it harmonizes different flavours and textures. Each beef roll is stuffed with a delightful balance of sweet onions and tangy pickles, all nestled with smoky bacon, and then slowly simmered to tender perfection. The savory notes of the beef, coupled with the sumptuous gravy, make every bite a celebration.
Paired with creamy mashed potatoes, this dish is grounded by the comforting carb-forward side that somehow makes everything feel right with the world. And, don’t even get me started on the braised red cabbage! With its slightly sweet and tangy taste, it adds a punchy contrast that brightens the plate and the palate. This side is not just a garnish—it’s a star in its own right with its vibrant hue and bold flavor.
It’s these chilly evenings that remind me of why I adore spending time in the kitchen, getting lost in the rhythms of chopping, stirring, and taste-testing. Cooking is not just about the food itself but about the memories we make and the love we share with each bite. The moments gathered around the table with loved ones, smiling over stories and savoring a home-cooked meal, are what truly make the heart happy.
So, let’s take a little trip to Germany together and embrace the delightful experience that is Beef Rouladen. Pour yourself a nice glass of red wine, put on your coziest socks, and enjoy the fruits of your labour with this rich, delicious meal. Remember, it’s not just about reaching the destination—sometimes, it’s all about finding joy in the journey.
Happy cooking, and here’s to creating warm and wonderful memories around your dining table!
Cheers,
Al
Ingredients
For the Rouladen:
– 4 large beef slices (about 200g each, ideally thinly sliced top round or flank steak)
– 4 tbsp Dijon mustard
– 8 strips of bacon
– 2 medium-sized onions, thinly sliced
– 4 pickles, thinly sliced
– Salt and pepper, to taste
– 2 tbsp vegetable oil
– 2 cups beef broth
– 1 cup red wine (optional)
– 1 tbsp tomato paste
– 2 tbsp all-purpose flour
– Fresh parsley, for garnish
For the Creamy Mashed Potatoes:
– 1 kg potatoes, peeled and quartered
– 100 ml milk
– 50g unsalted butter
– Salt, to taste
– Freshly ground black pepper, to taste
For the Braised Red Cabbage:
– 1 medium red cabbage, finely shredded
– 1 onion, finely sliced
– 2 apples, peeled and grated
– 2 tbsp vegetable oil
– 3 tbsp apple cider vinegar
– 2 tbsp brown sugar
– Salt and pepper, to taste
Method
1. **Prepare the Rouladen:**
– Lay each beef slice flat and spread a tablespoon of Dijon mustard over the surface. Season lightly with salt and pepper.
– Place two strips of bacon, a few slices of onion, and pickles on each piece of beef.
– Carefully roll each beef slice tightly, tucking in the sides as you go. Secure with kitchen twine or toothpicks.
2. **Brown the Rouladen:**
– Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
– Once hot, add the rouladen and brown on all sides for about 8-10 minutes. You may need to work in batches to avoid overcrowding the pan.
– Remove the rouladen and set aside.
3. **Prepare the Gravy:**
– In the same pan, add the remaining onions and cook until softened, about 5 minutes.
– Stir in the tomato paste and cook for an additional 2 minutes.
– Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan.
– Return the rouladen to the pan. Cover and simmer on low heat for about 60-90 minutes, or until the beef is tender.
4. **Make the Creamy Mashed Potatoes:**
– While the rouladen is simmering, place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
– Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
– Drain and return potatoes to the pot. Add milk and butter, then mash until creamy and smooth. Season with salt and pepper to taste.
5. **Prepare the Braised Red Cabbage:**
– In a separate large pan, heat the vegetable oil over medium heat.
– Add the onion and cook until softened, about 5 minutes.
– Add the shredded red cabbage, grated apples, apple cider vinegar, and brown sugar. Stir to combine.
– Cover and cook on low heat, stirring occasionally, for about 30-40 minutes, or until the cabbage is tender. Season with salt and pepper to taste.
6. **Finish the Rouladen:**
– Once the rouladen is tender, remove them from the pan.
– Mix the all-purpose flour with a bit of cold water to create a slurry.
– Gradually pour the slurry into the gravy, stirring constantly, until the desired thickness is achieved.
– Return the rouladen to the pan to coat in the gravy.
7. **Serve:**
– Plate the rouladen with a generous serving of creamy mashed potatoes and braised red cabbage.
– Garnish with fresh parsley and serve hot. Enjoy your hearty German meal!
