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Whenever chilly weather sneaks in, beef rolls with spätzle hit my comfort food sweet spot. Low and slow cooking turns plain beef into the softest, tastiest treat. Spätzle lap up all that rich sauce—you can't beat it. Try mixing mustard, pickles, onions, and bacon in that silky beef broth. Once you get a forkful with a splash of red wine in the sauce, you'll know why this dish is a Sunday staple for so many families.
The first time I tried making these, I was so nervous, but the smell while the rolls cooked pulled me in. That first taste? Total game changer. Now they're a regular in our kitchen traditions.
Ingredients
- Thin beef slices: go for topside, and pound them until they're super flat to get them nice and even
- Punchy mustard: Dijon or a medium-hot type works, throwing in loads of flavor and blending with the sauce
- Crisped-up bacon: packs in smokiness and keeps everything from getting greasy
- Chopped onions: add sweet and deep flavor, especially after slow browning
- Pickles: add a fresh little zap and crunchy bite, stick with the ones that feel firm
- Salt, pepper, and paprika: season well for warmth; go with sweet paprika if you like a rounder note
- Flour: roll the stuffed beef in it, helps with that silky sauce and a gentle crust
- Beef stock or strong broth: for a deep, rich sauce base
- Dry red wine: gives depth—pick one you’d actually drink
- Fresh thyme: drops in a bit of herby aroma during the simmer
- Fresh mushrooms: stir in earthiness and thicken up the sauce at the end
- Cream: finishes the sauce smooth and lush
- For the spätzle—eggs, flour, milk, salt: grab fresh eggs and fine flour for the softest noodles
Easy step-by-step directions
- Garnish and serve:
- Put your fluffy spätzle on a plate, top with rolls and loads of sauce, and a sprinkle of fresh thyme on top for a nice boost
- Make the spätzle:
- Combine flour, eggs, milk, and salt to a smooth dough and let it chill for a bit. Push it through a spätzle press or coarse sieve over boiling salted water. When they pop up to the top, fish them out and mix with butter right away
- Finish the sauce:
- Lift out the rolls, crank up the heat and simmer that liquid until it's slightly thick. Stir in lukewarm cream and your fried mushrooms, adjust taste, slip the rolls back in, and let everything warm through together
- Braise gently:
- Pour in stock and wine, throw in thyme, bubble it once, then turn it super low. Cover and let things hang out for about an hour and a half until the beef is super soft
- Sear the rolls:
- Heat up your pot, add oil, and brown those rolled-up beef packs on every side until they're caramel-colored everywhere
- Dust with flour:
- Toss your rolled-up beef all over in flour so you end up with a spoon-coating sauce later
- Stuff and roll the beef:
- Spread mustard on each slice, dust with paprika, salt and pepper. Add bacon, onion, and pickle to one end, then roll up snugly and secure with toothpicks or string
- Pound out the beef:
- Spread out your beef slices and flatten them to about 1/4 inch so they’ll cook evenly and get tender
- Slow-cook onions:
- Toss your chopped onion into a little oil and cook slow on medium, stirring a lot. Don’t rush—it takes about 15 minutes till they're soft and golden
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Good stuff to know
The long cook makes the beef melt-in-your-mouth soft, just how you want it
That red wine and cream are flavor boosters for an extra-rich sauce
Mustard and pickles add a uniquely German tang
If you make them ahead, these rolls taste even better the next day
Honestly, the crispy bacon is my undercover favorite part. It layers in a smoky hit and the beef gets so tender. Best moment? My husband broke into song from pure happiness after just one bite!
Keeping and leftovers
Store rolls, with plenty of sauce, airtight in the fridge up to three days. You can freeze leftovers, too. Just reheat gently in a pot and you'll have a fancy meal ready in no time. They taste as good as fresh after a gentle warm-up.
Variations and swaps
Feel free to swap in pork or turkey slices instead of beef. If bacon's not your thing, dried ham or pan-fried mushrooms work. Want to skip the wine? Use more broth with a splash of grape juice for color—it works great.
Serving ideas
Home-style spätzle or wide egg noodles are classic with these rolls, but a crisp green salad on the side is a perfect match. If sauce is left, pour it over mashed potatoes or dumplings. Nothing goes to waste!
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Traditional delight and German culture
Beef rolls serve as real-deal comfort food for country weekends, especially around Swabia and Franconia, where folks pair them with spätzle. They're a great example of simple ingredients building big flavors, just like so many German slow-cooked classics.
Recipe FAQs
- → What makes the filling inside beef roulades taste so good?
It's all about browning the onions, crisping up the bacon, and spreading tangy mustard with some crunchy pickles. Toss in some paprika and fresh cracked pepper for even deeper flavor.
- → Can I make spaetzle ahead and fry it later?
Definitely. Boil your spaetzle, let it cool, and toss it in a pan with butter when you're ready. You'll get those golden, crisp edges and loads of flavor.
- → What else goes well with rouladen?
Try potato dumplings, simple boiled potatoes, or some sweet and tangy red cabbage. All work great with the saucy beef.
- → How do I keep the meat super tender while braising?
Just braise low and slow so your beef cooks gently all the way through. That way, it'll end up crazy tender and pick up loads of flavor.
- → How can I make the sauce extra creamy?
Reduce that braising liquid till it thickens, then stir in some cream or a spoonful of crème fraîche. If it needs more body, a little flour does the trick.
- → What's the best way to season roulades?
Classic combo: mustard, salt, pepper, some sweet paprika, and maybe a sprig of thyme for a fresh kick.