Beef rouladen with sauerkraut

Beef rouladen with sauerkraut

Based on 28 ratings
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Difficulty

Medium đź‘Ť
120
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
beef rouladen (rumpsteak)
700 g sauerkraut
500 ml beef broth
250 ml red wine
50 g bacon
onions (divided)
pickles
carrot
2 cloves garlic
4 tbsp vegetable oil
1 tbsp tomato paste
1 tbsp butter
4 tsp mustard
bay leaf
salt
pepper
vegetable oil for frying
flour (optional)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large frying pan
  • kitchen towels
  • kitchen string
  • aluminum foil
  • braising pan
  • large saucepan

Nutrition per serving

Cal
679
Protein
63g
Fat
33g
Carb
23g

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.
  • 50 bacon
  • 4 onions
  • 2 pickles
  • 2 cloves garlic
  • 1 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
  • large frying pan

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.
  • 4 beef rouladen
  • 4 tsp mustard
  • salt
  • pepper
  • kitchen towels

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 string

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.
  • 1 tbsp butter
  • 4 tbsp vegetable oil
  • 1 tbsp tomato paste
  • 500 ml beef broth
  • 250 ml red wine
  • 1 bay leaf
  • salt
  • pepper
  • flour (optional)
  • aluminum foil
  • braising pan

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!
  • 700 sauerkraut
  • broth (optional)
  • mustard (optional)
  • large saucepan

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!