Rouladen Or Rinderroulade Recipe

Name: Rouladen Or Rinderroulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless beef shank, cut into very thin steaks and hammered flat; 1 onion, peeled and chopped; French mustard (to taste); 4 slices bacon or 4 slices pancetta, to taste; 1 large dill pickle, cut into strips; 2 garlic cloves, peeled and crushed; 1 carrot, peeled and sliced; 1 stalk celery, cut into moons; 1 bay leaf; 12 ounces red wine (approx. 1/2 bottle); 1 tablespoon tomato puree; beef stock, to taste; sea salt, to taste; fresh ground black pepper, to taste; flour, for dusting (or cornmeal)

Servings: persons

1 boneless beef shank, cut into very thin steaks and hammered flat
1 onion, peeled and chopped
French mustard (to taste)
4 slices bacon or 4 slices pancetta, to taste
1 large dill pickle, cut into strips
2 garlic cloves, peeled and crushed
1 carrot, peeled and sliced
1 stalk celery, cut into moons
1 bay leaf
12 ounces red wine (approx. 1/2 bottle)
1 tablespoon tomato puree
beef stock, to taste
sea salt, to taste
fresh ground black pepper, to taste
flour, for dusting (or cornmeal)

1
Spread the mustard on the inside of the steak.
2
Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.
3
Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside.
4
In the same pan, saute the onion,celery, carrot and garlic for 6 minutes.
5
Add a little red wine and stir to deglaze the pan.
6
Place the rouladen on top of the vegetables and pour the remaining wine over the top.
7
Heat for 5 minutes to reduce the wine a little.
8
Add a little beef stock, tomato puree, bay leaf and season well.
9
Simmer gently for 1.5 hours
10
Strain the gray before serving and thicken a little if needed
11
Serve hot with boiled or mashed potatoes, carrots and broccoli.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 boneless beef shank, cut into very thin steaks and hammered flat, 1 onion, peeled and chopped, French mustard (to taste), 4 slices bacon or 4 slices pancetta, to taste, and more.

Yes, Rouladen Or Rinderroulade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rouladen Or Rinderroulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions