Tender rolls of thinly sliced beef wrapped around a savory filling of bacon, onions, and pickles, then slow-braised in a rich, flavorful gravy. A classic German comfort food perfect for a hearty family dinner.
Prep30 min
Cook105 min
Servings4
Serving size: 1 roulade
462cal
47gprotein
19gcarbs
21g
Ingredients
680 g beef top round steak (Cut into 4 thin slices, about 1/4-inch thick)
A rich, savory, and perfectly smooth brown gravy made from scratch in under 20 minutes. This classic American sauce uses a simple roux and flavorful beef broth to create a deep, comforting flavor that's the perfect companion for mashed potatoes, roast beef, turkey, and more.
Perfectly tender boiled potatoes, a simple and versatile side dish. They're a fantastic base for salads, mashed potatoes, or can be enjoyed on their own with a bit of butter and salt. Ready in under 30 minutes!
Tender-crisp carrots are gently simmered and then tossed in a sweet and savory brown sugar-butter glaze. This classic American side dish is incredibly simple to make, perfect for holiday feasts or elevating a simple weeknight meal. Ready in under 30 minutes.
About Beef Rouladen, Brown Gravy, Boiled Potatoes and Glazed Carrots
Melt-in-mouth beef rouladen with rich gravy and wholesome veggies – soul-satisfying homestyle food.
This german_american dish is perfect for dinner. With 1004.85 calories and 55.26g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 pcs carrot (Medium, chopped)
1 stalk celery (Chopped)
1 tbsp tomato paste
0.5 cup dry red wine (Such as Cabernet Sauvignon or Merlot)
2 cup beef broth (Low sodium recommended)
1 pcs bay leaf
1 tbsp cornstarch (Optional, for thickening gravy)
2 tbsp cold water (Optional, for cornstarch slurry)
2 tbsp fresh parsley (Chopped, for garnish)
Instructions
1
Prepare the Beef Rolls
Place beef slices between two sheets of plastic wrap and pound with a meat mallet to an even 1/8-inch thickness.
Pat the beef dry and season both sides generously with salt and pepper.
Spread 1 tablespoon of Dijon mustard evenly over one side of each beef slice.
On one end of each slice, place one slice of bacon, a sprinkle of the finely chopped onion (about 1/4 of the total), and two pickle quarters.
Starting from the filled end, roll the beef up tightly, tucking in the sides as you go. Secure each roll firmly with kitchen twine or toothpicks.
2
Sear the Rouladen
Place the flour in a shallow dish. Lightly dredge each beef roll in the flour, shaking off any excess.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
Carefully place the rouladen in the pot, seam-side down first. Sear on all sides until deeply browned, about 8-10 minutes total. Work in batches if necessary to avoid overcrowding the pot.
Remove the seared rouladen and set them aside on a plate.
3
Build the Braising Liquid
Reduce the heat to medium. Add the remaining chopped onion, carrot, and celery to the same pot. Sauté for 5-7 minutes, until softened and lightly caramelized.
Stir in the tomato paste and cook for 1 minute until it darkens in color.
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Allow it to simmer and reduce by about half, which takes about 3 minutes.
Stir in the beef broth and add the bay leaf. Bring the liquid to a simmer.
4
Braise the Rouladen
Return the seared rouladen to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the rolls.
Bring the liquid back to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, or until the beef is fork-tender.
Check occasionally and add a splash more broth if the liquid reduces too much.
5
Finish the Gravy and Serve
Carefully transfer the cooked rouladen to a serving platter and cover to keep warm. Remove and discard the twine or toothpicks.
Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.
Bring the gravy to a simmer over medium heat. For a thicker gravy, mix the cornstarch and cold water in a small bowl to create a slurry. Whisk the slurry into the simmering gravy and cook for 1-2 minutes until it has thickened.
Taste the gravy and adjust seasoning with salt and pepper as needed.
Pour the hot gravy over the beef rouladen, garnish with fresh parsley, and serve immediately.
140cal
2gprotein
7gcarbs
12gfat
Ingredients
4 tbsp unsalted butter (Can be substituted with beef drippings)
4 tbsp all-purpose flour
2 cup low-sodium beef broth (Warm or room temperature is best)
0.5 tsp onion powder
0.25 tsp garlic powder
1 tsp Worcestershire sauce
0.5 tsp salt (Adjust to taste)
0.25 tsp black pepper (Freshly ground is recommended)
Instructions
1
Create the Roux
In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the all-purpose flour until a smooth paste forms.
Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2
Incorporate the Broth
Remove the saucepan from the heat temporarily to prevent lumps.
Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
Continue whisking until the paste is completely smooth.
Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3
Simmer and Thicken
Bring the gravy to a gentle simmer, then reduce the heat to low.
Stir in the onion powder, garlic powder, and Worcestershire sauce.
Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4
Season and Serve
Taste the gravy and season with salt and freshly ground black pepper as needed.
If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed and cut into uniform 2-inch pieces)
8 cup Water (Or enough to cover potatoes by 1-2 inches)
1 tbsp Salt (For the boiling water)
Instructions
1
Prepare the potatoes. Wash the potatoes thoroughly under cool running water. You can peel them or leave the skin on for more nutrients and fiber. If using larger potatoes, cut them into uniform 2-inch chunks to ensure they all cook at the same rate.
2
Start in cold water. Place the prepared potatoes in a large pot or Dutch oven. Add the salt, then pour in enough cold water to cover the potatoes by at least 1-2 inches. Starting with cold water is crucial as it helps the potatoes cook evenly from the inside out.
3
Bring to a boil, then simmer. Place the pot over high heat and bring the water to a rolling boil, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer.
4
Cook until tender. Let the potatoes simmer for 15-20 minutes. The exact time will depend on the size and type of your potatoes. Start checking for doneness at the 15-minute mark by piercing a potato with the tip of a paring knife or a fork. It is ready when the utensil slides in easily with no resistance.
5
Drain and dry the potatoes. Once tender, carefully drain the potatoes in a colander. For a fluffier texture, return the drained potatoes to the hot, empty pot and place it back on the warm burner (with the heat turned off) for 1-2 minutes. Gently shake the pot to help evaporate any remaining surface moisture.
6
Serve immediately. The potatoes are now ready. Serve them hot, tossed with butter, fresh herbs like parsley or chives, and a sprinkle of black pepper, or use them as the base for your favorite potato salad or mashed potatoes recipe.
1.5 lb Carrots (Peeled and sliced into 1/4-inch thick rounds)
4 tbsp Unsalted Butter
0.25 cup Light Brown Sugar (Packed)
2 tbsp Orange Juice (Freshly squeezed is best)
0.5 tsp Salt
0.25 tsp Black Pepper (Freshly ground)
2 tbsp Fresh Parsley (Finely chopped, for garnish)
Instructions
1
Cook the Carrots
Place the sliced carrots in a medium saucepan and add enough cold water to cover them by about 1 inch.
Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5-7 minutes, or until the carrots are tender-crisp (easily pierced with a fork but still have a slight bite).
Drain the carrots thoroughly in a colander and set aside.
2
Prepare the Glaze
While the carrots are cooking, melt the unsalted butter in a large skillet or pan over medium heat.
Once melted, stir in the packed light brown sugar, orange juice, salt, and freshly ground black pepper.
3
Thicken the Glaze
Continue to cook the glaze, stirring constantly with a whisk or spatula, for about 2-3 minutes.
The sugar should completely dissolve, and the glaze will begin to bubble and thicken slightly.
4
Glaze the Carrots
Add the drained carrots to the skillet with the hot glaze.
Gently toss and stir to coat all the carrot slices evenly.
Continue to cook for another 3-5 minutes, stirring occasionally, until the glaze has thickened further and clings beautifully to the carrots.
5
Garnish and Serve
Remove the skillet from the heat.
Sprinkle the chopped fresh parsley over the carrots and give them one final toss.
