Entree: Germany – Franconia – Fränkische Rinderroulade (Franconian-style beef roulades of thinly sliced beef rolled with bacon, mustard, and pickles, braised until tender)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 beef top round slices (rouladen), about 6 oz (170 g) each
- 8 slices bacon, about 4 oz (115 g)
- 4 tbsp (60 ml) German or coarse brown mustard, 1 tbsp (15 ml) per roulade
- 4 small dill pickles or cornichons, sliced lengthwise, about 1/2 cup (120 g) total
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 2 tbsp (30 ml) vegetable oil or lard
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef broth
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 tsp (2.5 ml) dried thyme
- Salt to taste
- 1 tsp (5 g) freshly ground black pepper
- Kitchen twine for tying roulades
- Fresh parsley, chopped, for garnish

Show original ingredient measurements

- 4 beef top round slices (rouladen), about 6 oz (170 g) each
- 8 slices bacon, about 4 oz (115 g)
- 4 tbsp (60 ml) German or coarse brown mustard, 1 tbsp (15 ml) per roulade
- 4 small dill pickles or cornichons, sliced lengthwise, about 1/2 cup (120 g) total
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 tbsp (30 ml) vegetable oil or lard
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef broth
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 tsp dried thyme
- Salt to taste
- 1 tsp (5 g) freshly ground black pepper
- Kitchen twine for tying roulades
- Fresh parsley, chopped, for garnish

Instructions

1. Lay each beef slice flat on a cutting board, season lightly with salt and pepper, and spread 1 tbsp (15 ml) mustard over each slice. Place two bacon slices lengthwise on each, add a few pickle slices and a little of the thinly sliced onion.
2. Roll each beef slice tightly from one short end to the other, enclosing the filling. Tie each roulade securely with kitchen twine at two or three intervals.
3. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear roulades on all sides until browned, about 3–4 minutes per side. Remove roulades and set aside.
4. In the same pot add butter and the remaining sliced onion; sauté until translucent and beginning to brown, about 5–7 minutes. Sprinkle flour over the onions and stir to form a light roux, cooking 1–2 minutes.
5. Deglaze the pot with the red wine, scraping up browned bits, then add the beef broth, bay leaf, and thyme. Return roulades to the pot so they are partially submerged.
6. Bring to a gentle simmer, cover, and braise on low heat on the stovetop or in a 325°F (160°C) oven for about 1.5–2 hours, until the beef is tender.
7. Remove roulades and keep warm. Strain the braising liquid into a saucepan, skim fat if desired, and simmer to reduce. For a smoother gravy whisk in a small pat of butter or adjust thickness by simmering until desired consistency is reached. Season sauce to taste with salt and pepper.
8. Remove twine, slice roulades on the diagonal, garnish with chopped parsley, and serve with the sauce spooned over.