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Beef rouladen with sauerkraut

Nutrition: Calories ca 679 / Protein 63g / Carbohydr. 23g / Fat 33g

Utensils

cutting board, knife, large frying pan, large saucepan, kitchen string, braising pan, aluminum foil, kitchen towels

Wine Tip

Valpolicella Ripasso
Valpolicella Ripasso's fruit forwardness and velvety texture make it a great match for rich, red meat dishes like rouladen. 

RECOMMENDED PRODUCT

Dijon Mustard

Ingredients (4 servings)

     beef rouladen (rumpsteak)
700 g    sauerkraut
500 ml    beef broth
250 ml    red wine
50 g    bacon
  onions (divided)
  carrot
2 cloves    garlic
4 tbsp    vegetable oil
1 tbsp    tomato paste
1 tbsp    butter
4 tsp    mustard
  bay leaf
    flour (optional)
    salt
    pepper

Step 1

Beef rouladen with sauerkraut - Step 1

Cut bacon into fine cubes. Cut onions into thin slices. Cut pickles lengthwise into thin strips. Roughly chop garlic. Cut carrot into rings.

cutting board, knife
50 g bacon / 4 onions / 2 pickles / 2 cloves garlic / 1 carrot

Step 2

Beef rouladen with sauerkraut - Step 2

In a large frying pan, sauté bacon and half of onions over medium heat with some vegetable oil for approx. 2 – 3 min. Remove from heat and set aside.

large frying pan
vegetable oil for frying

Step 3

Beef rouladen with sauerkraut - Step 3

Pat dry rouladen. Spread a thin layer of mustard over each rouladen. Season to taste with salt and pepper.

kitchen towels
4 beef rouladen / 4 tsp mustard / salt / pepper

Step 4

Beef rouladen with sauerkraut - Step 4

Place sautéed bacon, onions, and pickles on the rouladen. With the long sides facing inwards, roll up the rouladen and tie them up using kitchen string.

kitchen string

Step 5

Beef rouladen with sauerkraut - Step 5

Heat up butter and vegetable oil in a braising pan. Add rouladen and brown them over medium heat for approx. 3 – 4 min. per side. Remove rouladen from pan. Add carrots, other half of the onions, garlic, and tomato paste and sauté for approx. 2 – 3 min. Return rouladen to pan. Deglaze with broth and red wine. Add bay leaf, bring to a boil, and cook until some of the liquid has evaporated. Cover pan and let simmer over low heat for approx. 1.5 h. Remove rouladen, set aside, and cover with foil to keep warm. Season sauce to taste with salt and pepper. Thicken with flour if necessary.

braising pan, aluminum foil
1 tbsp butter / 4 tbsp vegetable oil / 1 tbsp tomato paste / 500 ml beef broth / 250 ml red wine / 1 bay leaf / salt / pepper / flour (optional)

Step 6

Beef rouladen with sauerkraut - Step 6

Heat up sauerkraut in a large saucepan over medium heat for approx. 5 – 10 min. Stir occasionally. Add some broth and mustard for more flavor, if desired. To serve, place rouladen on a plate and serve with sauce and sauerkraut. Enjoy!

700 g sauerkraut / broth (optional) / mustard (optional)

Utensils

cutting board, knife, large frying pan, large saucepan, kitchen string, braising pan, aluminum foil, kitchen towels

Wine Tip

Valpolicella Ripasso
Valpolicella Ripasso's fruit forwardness and velvety texture make it a great match for rich, red meat dishes like rouladen. 

RECOMMENDED PRODUCT

Dijon Mustard