Rouladen

Bacon, beef broth, and tomato paste make this hearty beef recipe for Rouladen a major umami delight.Try this gravy-topped classic German entree as part of your Oktoberfest menu or anytime you’re craving comfort food.Rouladen is a traditional German recipe made with long, thin strips of meat, often beef, stuffed with bacon and smothered in a rich gravy.

Translation: This beef recipe is the epitome of comfort food, and ideal for warming up a cold winter day or any Oktoberfest feast.Think of its format somewhat like a jelly roll or cake roll; just savory-style with mustard, bacon, onion, and pickles in the flank steak filling.Table of ContentsRecipe ingredientsIngredient notesStep by step instructionsRecipe tips and variationsRouladen RecipeRecipe ingredients Ingredient notes Flank steak: If your store doesn’t sell this beef cut pre-packaged and thinly-sliced, ask at the meat counter.

Most butchers will be happy to slice the steak thin for you so less pounding is required in step 1 of this Rouladen recipe.Otherwise, you’ll just need to pound your beef a little longer to get it thin enough to roll.Hanger steak and skirt steak are terrific alternatives if you can’t find flank.Mustard: Brown or yellow; homemade or store-bought.Bacon: Thick or regular strips work great, just skip the sweet-flavored styles such as maple or apple.Dill pickle spears: I love the tang and texture these add to the Rouladen stuffing, but these are totally optional.

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