Beef Rouladen
Thin beef rolls stuffed with mustard, bacon, and onion, seared and finished in the oven. A German weeknight classic that tastes like Sunday dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- ¾ lb beef sirloin or round, thinly sliced
- 3 slices bacon, chopped
- ½ medium yellow onion
- 3 tbsp grainy mustard
- ¾ cup beef broth
- 1 tbsp tomato paste
- 2 tbsp fresh parsley or dill, chopped
Instructions
- 1
Heat oven to 400°F. Chop bacon and onion finely, then cook bacon in a large skillet over medium until crispy, about 4 minutes.
- 2
Stir onion into bacon, cooking 2 minutes until softened. Spread 1 tbsp mustard on each beef slice, then divide bacon-onion among them.
- 3
Roll each slice tightly and secure with a toothpick. Increase skillet heat to medium-high, then sear rolls 90 seconds per side without moving.
- 4
Pour broth and tomato paste around (not over) the rolls, stirring to combine. Transfer skillet to the oven for 10 minutes.
- 5
Remove from oven. Scatter parsley on top and serve the rolls with pan sauce spooned over.
Tools you’ll need
- 12-inch cast iron or oven-safe skillet
- cutting board
- chef's knife
- toothpicks
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