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SNickelFritz Kitchens Oktoberfest Rouladen

snickelfritzkitche
Sep 30
2 min read

Rouladen is one of those classic German comfort foods that’s hard to beat — tender beef rolled around bacon, onion, pickles and mustard, then slowly braised in a rich, savoury gravy. 😋

My friend Donna makes the BEST Rouladen, so naturally, I had to give her favourite a little SNickelFritz twist! 💙 The secret? A generous layer of our SNickelFritz Oktoberfest Mustard. 🌭✨



Oktoberfest Mustard
CA$9.00
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🛒 Ingredients

🥩 For the Rouladen

  • 8 slices top round beef, about 4 × 6 inches and ¼-inch thick

  • 8 tbsp SNickelFritz Oktoberfest Mustard

  • 8 slices bacon 🥓

  • 8 medium dill pickles, sliced lengthwise 🥒

  • 1 medium yellow onion, chopped 🧅

  • Salt and freshly ground black pepper

  • Toothpicks or cooking twine

🥕 For the Gravy

  • 1 tbsp butter 🧈

  • 1 tbsp avocado or other high-heat cooking oil

  • 1 medium yellow onion, chopped

  • 1 clove garlic, minced 🧄

  • 1 small leek, chopped, rinsed and drained

  • 1 large carrot, chopped 🥕

  • 1 large celery stalk, chopped

  • 1 cup dry red wine 🍷

  • 2 cups strong beef broth

  • 1 tbsp tomato paste

  • 1 bay leaf

  • 1 tsp sugar

  • ½ tsp salt

  • ¼ tsp freshly ground black pepper

  • Cornstarch or flour slurry, as needed to thicken

  • Optional: a splash of heavy cream


👩‍🍳 Directions

1. Roll them up. Gently pound the beef to slightly less than ¼-inch thick. Spread each slice with Oktoberfest Mustard and season with salt and pepper. Top with bacon, pickle and chopped onion. Roll tightly, tucking in the sides, and secure with toothpicks or cooking twine.

2. Get a good sear. 🔥Heat the butter and oil in a heavy, oven-safe Dutch oven. Brown the rouladen generously on all sides, then transfer to a plate. Keep those beautiful browned bits in the pot — they’re gravy gold! ✨

3. Build that gravy. 🍷Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, followed by the leek, carrot and celery. Cook for another 5 minutes. Pour in the wine and bring to a boil for 1 minute. Reduce the heat and simmer for 2–3 minutes. Stir in the beef broth, tomato paste, bay leaf, sugar, salt and pepper.

4. Low and slow. ⏰Nestle the rouladen into the gravy. Cover and cook in a 325°F (165°C) oven for about 90 minutes, or until the beef is beautifully fork-tender.

5. Finish the gravy. 🥄Remove the rouladen and bring the gravy to a gentle simmer. I leave the vegetables and all those delicious browned bits right where they are — I like a rustic, chunky gravy! 😋

Whisk in a cornstarch or flour slurry until the gravy reaches your preferred consistency. Season to taste. For a creamier version, add a splash of heavy cream.

Remove the toothpicks or twine, return the rouladen to the gravy and warm through.

6. Serve & enjoy! 🍽️Spoon that gorgeous gravy over the rouladen and serve with buttered egg noodles, spaetzle, mashed potatoes or perogies. Add some red cabbage on the side and you’ve got serious Oktoberfest comfort food! 🇩🇪💙

Old-world comfort food, with a little SNickelFritz twist. ✨



 

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