Beef rouladen with sauerkraut

Beef rouladen with sauerkraut

Based on 37 ratings
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Mason

Mason

Contributor

"When it comes to how to fill of German rouladen, there are many disagreements to be had. Should it be with or without pickles, with raw or sautéed onions, filled with bacon or even veal sausage—the questions go on. For our traditional recipe, however, there is no discussion: We fill them with bacon, strips of pickles, and sautéed onion that makes them particularly flavorful. The cut of beef for rouladen traditionally comes from the rumpsteak, which is considered particularly tender and juicy. If you don't want to cook the rouladen on the stove, you can also finish them in the oven, just cover and braise them at 150°C/300°F after browning until they’re cooked through."

Difficulty

Medium 👍

Preparation

120 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2 slices
beef shanks
350 g
sauerkraut
250 ml
beef stock
125 ml
red wine
25 g
smoked bacon
2
onions
1
pickles
½
carrot
1 cloves
garlic
2 tbsp
vegetable oil
½ tbsp
tomato paste
½ tbsp
butter
2 tsp
mustard
½
bay leaf
salt
pepper
vegetable oil (for frying)
flour
MetricImperial

Utensils

cutting board, knife, frying pan (large), kitchen twine, braiser, aluminum foil, pot (large)

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How-To Videos

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Nutrition per serving

Cal679
Fat33 g
Protein63 g
Carb23 g
  • Step 1/6

    Cut bacon into fine cubes. Cut onions into thin slices. Cut pickles lengthwise into thin strips. Roughly chop garlic. Cut carrot into rings.
    • 25 g smoked bacon
    • 1 cloves garlic
    • 2 onions
    • ½ carrot
    • cutting board
    • knife

    Cut bacon into fine cubes. Cut onions into thin slices. Cut pickles lengthwise into thin strips. Roughly chop garlic. Cut carrot into rings.

  • Step 2/6

    In a large frying pan, sauté bacon and half of onions over medium heat with some vegetable oil for approx. 2 – 3 min. Remove from heat and set aside.
    • vegetable oil (for frying)
    • frying pan (large)

    In a large frying pan, sauté bacon and half of onions over medium heat with some vegetable oil for approx. 2 – 3 min. Remove from heat and set aside.

  • Step 3/6

    Pat dry rouladen. Spread a thin layer of mustard over each rouladen. Season to taste with salt and pepper.
    • 2 slices beef shanks

    Pat dry rouladen. Spread a thin layer of mustard over each rouladen. Season to taste with salt and pepper.

  • Step 4/6

    Place sautéed bacon, onions, and pickles on the rouladen. With the long sides facing inwards, roll up the rouladen and tie them up using kitchen string.
    • kitchen twine

    Place sautéed bacon, onions, and pickles on the rouladen. With the long sides facing inwards, roll up the rouladen and tie them up using kitchen string.

  • Step 5/6

    Heat up butter and vegetable oil in a braising pan. Add rouladen and brown them over medium heat for approx. 3 – 4 min. per side. Remove rouladen from pan. Add carrots, other half of the onions, garlic, and tomato paste and sauté for approx. 2 – 3 min. Return rouladen to pan. Deglaze with broth and red wine. Add bay leaf, bring to a boil, and cook until some of the liquid has evaporated. Cover pan and let simmer over low heat for approx. 1.5 h. Remove rouladen, set aside, and cover with foil to keep warm. Season sauce to taste with salt and pepper. Thicken with flour if necessary.
    • ½ tbsp butter
    • 2 tbsp vegetable oil
    • ½ tbsp tomato paste
    • 250 ml beef stock
    • 125 ml red wine
    • ½ bay leaf
    • salt
    • pepper
    • flour
    • braiser
    • aluminum foil

    Heat up butter and vegetable oil in a braising pan. Add rouladen and brown them over medium heat for approx. 3 – 4 min. per side. Remove rouladen from pan. Add carrots, other half of the onions, garlic, and tomato paste and sauté for approx. 2 – 3 min. Return rouladen to pan. Deglaze with broth and red wine. Add bay leaf, bring to a boil, and cook until some of the liquid has evaporated. Cover pan and let simmer over low heat for approx. 1.5 h. Remove rouladen, set aside, and cover with foil to keep warm. Season sauce to taste with salt and pepper. Thicken with flour if necessary.

  • Step 6/6

    Heat up sauerkraut in a large saucepan over medium heat for approx. 5 – 10 min. Stir occasionally. Add some broth and mustard for more flavor, if desired. To serve, place rouladen on a plate and serve with sauce and sauerkraut. Enjoy!
    • 350 g sauerkraut
    • pot (large)

    Heat up sauerkraut in a large saucepan over medium heat for approx. 5 – 10 min. Stir occasionally. Add some broth and mustard for more flavor, if desired. To serve, place rouladen on a plate and serve with sauce and sauerkraut. Enjoy!

  • Enjoy your meal!

    Beef rouladen with sauerkraut

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