Rinderroulade — Print Recipe — The Culinary Codex

Thin slices of beef rolled around a filling of mustard, onions, and pickles, braised in rich brown gravy until fork-tender.

Ingredients

1 Lay beef slices flat, season with salt and pepper. Spread each with a thin layer of mustard.
2 Place strips of smoked turkey, diced onion, and pickle spears along one edge of each slice. Roll up tightly and secure with twine or toothpicks.
3 Sear roulades in hot oil in a Dutch oven until browned on all sides. Remove and set aside.
4 In the same pot, sauté sliced onion and tomato paste for 3 min. Sprinkle in flour and stir.
5 Deglaze with red wine, then add beef broth, bay leaves, and allspice. Return roulades to the pot.
6 Cover and braise at 160°C (325°F) for 2 hours until fork-tender. Remove roulades, strain and thicken the gravy.

Did You Know?

Rinderrouladen are considered the quintessential German Sunday roast — many families have passed down their exact filling recipe for generations.