If your stomach has been rumbling and complaining for a generous, interesting and decadent meal, expect to be satisfied beyond expectations. Featuring the savoury version of a roulade, these beef rouladen are filled with a bacon, sauerkraut & mustard-crème fraîche stuffing. Served with creamy polenta and a fresh side salad.
German-Style Beef Rouladen
German-Style Beef Rouladen
with crispy bacon, sauerkraut & creamy polenta
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Schnitzel (without crumb)
- Beef Stock Mix
- Creme Fraiche
- Green Leaves
- Lemon Juice
- Onion
- Onions
- Polenta
- Radish
- Sauerkraut
- Spring Onion
- Spring Onions
- Streaky Pork Bacon
- Wholegrain Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
- Toothpicks (optional)
- Kitchen Twine (optional)
CRISPY BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan.
SOME PREP
Roughly chop the bacon. In a bowl, combine the bacon, the Sauerkraut, the spring onion whites (to taste), ¾ crème fraîche, and the mustard. Lay the beef pieces out flat on a cutting board, pat dry with paper towel, and season. If they’re a bit thick, cover with cling wrap and pummel with a rolling pin or a meat tenderiser to flatten them. Add a tbsp of the bacon mixture at one end of each beef slice. Gently roll up the beef and secure each roll with toothpicks or kitchen twine for the filling to not fall out.
Beef ROULADEN
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Fry the Beef rolls until golden, 3-4 minutes (shifting as they colour). Remove from the pan.
Polenta
Bring a pot with 250ml [500ml]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-6 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the remaining crème fraîche, and seasoning. Loosen with a splash of warm water if it’s too thick just before serving.
Beef GRAVY & ROLLS
While the Polenta is on the go, combine the beef stock mix with 100ml [200ml]|#7DA0D7 of water. Return the pan to medium heat with a drizzle of oil if necessary. Fry the onions until soft, 3-4 minutes. Mix in the beef stock mixture and add the beef rolls and simmer until warmed through and the gravy has thickened, 3-4 minutes, turning occasionally. Remove from the pan. Remove the tooth picks/twine and gently slice into thick rounds.
JUST BEFORE SERVING
In a salad bowl, combine the green leaves, the Radish, the lemon juice (to taste), a drizzle of olive oil, and season.
TIME TO DINE
Dish up the Polenta, top with the beef rolls, and spoon over the gravy. Garnish with the spring onion greens and serve alongside the crisp salad. Well done, Chef!
CRISPY BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan.
SOME PREP
Roughly chop the bacon. In a bowl, combine the bacon, the Sauerkraut, the spring onion whites (to taste), ¾ crème fraîche, and the mustard. Lay the beef pieces out flat on a cutting board, pat dry with paper towel, and season. If they’re a bit thick, cover with cling wrap and pummel with a rolling pin or a meat tenderiser to flatten them. Add a tbsp of the bacon mixture at one end of each beef slice. Gently roll up the beef and secure each roll with toothpicks or kitchen twine for the filling to not fall out.
Beef ROULADEN
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Fry the Beef rolls until golden, 3-4 minutes (shifting as they colour). Remove from the pan.
Polenta
Bring a pot with 250ml [500ml]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-6 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the remaining crème fraîche, and seasoning. Loosen with a splash of warm water if it’s too thick just before serving.
Beef GRAVY & ROLLS
While the Polenta is on the go, combine the beef stock mix with 100ml [200ml]|#7DA0D7 of water. Return the pan to medium heat with a drizzle of oil if necessary. Fry the onions until soft, 3-4 minutes. Mix in the beef stock mixture and add the beef rolls and simmer until warmed through and the gravy has thickened, 3-4 minutes, turning occasionally. Remove from the pan. Remove the tooth picks/twine and gently slice into thick rounds.
JUST BEFORE SERVING
In a salad bowl, combine the green leaves, the Radish, the lemon juice (to taste), a drizzle of olive oil, and season.
TIME TO DINE
Dish up the Polenta, top with the beef rolls, and spoon over the gravy. Garnish with the spring onion greens and serve alongside the crisp salad. Well done, Chef!
CRISPY BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan.
SOME PREP
Roughly chop the bacon. In a bowl combine the bacon, the Sauerkraut, the spring onion whites (to taste), ¾ crème fraîche, and the mustard. Lay the beef pieces out flat on a cutting board, pat dry with paper towel, and season. If they’re a bit thick, cover with cling wrap and pummel with a rolling pin or a meat tenderiser to flatten them. Add a tbsp of the bacon mixture at one end of each beef slice. Gently roll up the beef and secure each roll with toothpicks or kitchen twine for the filling to not fall out.
Beef ROULADEN
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Fry the Beef rolls until golden, 3-4 minutes (shifting as the colour). Remove from the pan.
Polenta
Bring a pot with 750ml [1L]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 6-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the remaining crème fraîche, and seasoning. Loosen with a splash of warm water if it’s too thick just before serving.
Beef GRAVY & ROLLS
While the Polenta is on the go, combine the beef stock mix with 300ml [400ml]|#7DA0D7 of water. Return the pan to medium heat with a drizzle of oil if necessary. Fry the onions until soft, 4-5 minutes. Mix in the beef stock mixture and add the beef rolls and simmer until warmed through and the gravy has thickened, 4-5 minutes, turning occasionally. Remove from the pan. Remove the tooth picks/twine and gently slice into thick rounds.
JUST BEFORE SERVING
In a salad bowl, combine the green leaves, the Radish, the lemon juice (to taste), a drizzle of olive oil, and season.
TIME TO DINE
Dish up the Polenta, top with the beef rolls, and spoon over the gravy. Garnish with the spring onion greens and serve alongside the crisp salad. Well done, Chef!
CRISPY BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan.
SOME PREP
Roughly chop the bacon. In a bowl combine the bacon, the Sauerkraut, the spring onion whites (to taste), ¾ crème fraîche, and the mustard. Lay the beef pieces out flat on a cutting board, pat dry with paper towel, and season. If they’re a bit thick, cover with cling wrap and pummel with a rolling pin or a meat tenderiser to flatten them. Add a tbsp of the bacon mixture at one end of each beef slice. Gently roll up the beef and secure each roll with toothpicks or kitchen twine for the filling to not fall out.
Beef ROULADEN
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Fry the Beef rolls until golden, 3-4 minutes (shifting as the colour). Remove from the pan.
Polenta
Bring a pot with 750ml [1L]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 6-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the remaining crème fraîche, and seasoning. Loosen with a splash of warm water if it’s too thick just before serving.
Beef GRAVY & ROLLS
While the Polenta is on the go, combine the beef stock mix with 300ml [400ml]|#7DA0D7 of water. Return the pan to medium heat with a drizzle of oil if necessary. Fry the onions until soft, 4-5 minutes. Mix in the beef stock mixture and add the beef rolls and simmer until warmed through and the gravy has thickened, 4-5 minutes, turning occasionally. Remove from the pan. Remove the tooth picks/twine and gently slice into thick rounds.
JUST BEFORE SERVING
In a salad bowl, combine the green leaves, the Radish, the lemon juice (to taste), a drizzle of olive oil, and season.
TIME TO DINE
Dish up the Polenta, top with the beef rolls, and spoon over the gravy. Garnish with the spring onion greens and serve alongside the crisp salad. Well done, Chef!
Frequently Asked Questions
What is the preparation time for German-Style Beef Rouladen?
The preparation time for German-Style Beef Rouladen with crispy bacon, sauerkraut & creamy polenta is between 30 and 50 minutes.
What is the total time required to make German-Style Beef Rouladen with crispy bacon, sauerkraut & creamy polenta?
The total time required to make German-Style Beef Rouladen with crispy bacon, sauerkraut & creamy polenta is between 40 and 60 minutes.
How many servings does German-Style Beef Rouladen provide?
4 servings
What are the main ingredients in German-Style Beef Rouladen?
Beef, Beef Schnitzel (without crumb), Beef Stock Mix, Creme Fraiche, Green Leaves, Lemon Juice, Onion, Onions, Polenta, Radish, Sauerkraut, Spring Onion, Spring Onions, Streaky Pork Bacon, Wholegrain Mustard
What is the nutritional information of German-Style Beef Rouladen?
Calories: 842, Carbs: 54 grams, Fat: grams, Protein: 55.9 grams, Sugar: 11.2 grams, Salt: 1115 grams
How do I prepare German-Style Beef Rouladen?
SOME PREP: Roughly chop the bacon. In a bowl, combine the bacon, the sauerkraut, the spring onion whites (to taste), ¾ crème fraîche, and the mustard. Lay the beef pieces out flat on a cutting board, pat dry with paper towel, and season. If they’re a bit thick, cover with cling wrap and pummel with a rolling pin or a meat tenderiser to flatten them. Add a tbsp of the bacon mixture at one end of each beef slice. Gently roll up the beef and secure each roll with toothpicks or kitchen twine for the filling to not fall out. TIME TO DINE: Dish up the polenta, top with the beef rolls, and spoon over the gravy. Garnish with the spring onion greens and serve alongside the crisp salad. Well done, Chef! JUST BEFORE SERVING: In a salad bowl, combine the green leaves, the radish, the lemon juice (to taste), a drizzle of olive oil, and season. BEEF GRAVY & ROLLS: While the polenta is on the go, combine the beef stock mix with 100ml [200ml]|#7DA0D7 of water. Return the pan to medium heat with a drizzle of oil if necessary. Fry the onions until soft, 3-4 minutes. Mix in the beef stock mixture and add the beef rolls and simmer until warmed through and the gravy has thickened, 3-4 minutes, turning occasionally. Remove from the pan. Remove the tooth picks/twine and gently slice into thick rounds. POLENTA: Bring a pot with 250ml [500ml]|#7DA0D7 of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-6 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the remaining crème fraîche, and seasoning. Loosen with a splash of warm water if it’s too thick just before serving. BEEF ROULADEN: Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Fry the beef rolls until golden, 3-4 minutes (shifting as they colour). Remove from the pan. CRISPY BACON: Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan.
What should be prepared from my kitchen to make German-Style Beef Rouladen?
Beef, Beef Schnitzel (without crumb), Beef Stock Mix, Creme Fraiche, Green Leaves, Lemon Juice, Onion, Onions, Polenta, Radish, Sauerkraut, Spring Onion, Spring Onions, Streaky Pork Bacon, Wholegrain Mustard
How many calories does German-Style Beef Rouladen have?
842 calories
How much fat content does German-Style Beef Rouladen have?
grams
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