eCook Meal
German-Style Beef Rouladen
with crispy bacon, sauerkraut & creamy polenta
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.
Serving guide
Choose your portion size.
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 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 onion 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 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 onion 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!
Streaky Pork Bacon - 6 strips
Sauerkraut - 75g
Spring Onions - 2
Crème Fraîche - 150ml
Wholegrain Mustard - 30ml
Beef Schnitzel (without crumb) - 450g
Polenta - 150ml
Beef Stock Mix - 30ml
Onions - 2
Green Leaves - 60g
Radish - 60g
Lemon Juice - 30ml
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!
Streaky Pork Bacon - 8 strips
Sauerkraut - 100g
Spring Onions - 2
Crème Fraîche - 200ml
Wholegrain Mustard - 40ml
Beef Schnitzel (without crumb) - 600g
Polenta - 200ml
Beef Stock Mix - 40ml
Onions - 2
Green Leaves - 80g
Radish - 80g
Lemon Juice - 40ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R206.58
for 4 servings · R51.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Polenta needs 200 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Wholegrain Mustard needs 40 mlMaille Wholegrain Mustard 210 g R70.99 · whole pack (size can't be divided)R70.99
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Sauerkraut needs 100 gKuhne Holsteiner Fasskraut Sauerkraut 810 g 810 g at R94.99 · 12% of packR11.73
-
Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Beef Stock Mix
- Streaky Pork Bacon - 8 strips
- Beef Schnitzel (without crumb)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Polenta, Radish, Sauerkraut, Spring Onion, 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?
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! 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 onion 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. 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 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. 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.
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, Polenta, Radish, Sauerkraut, Spring Onion, 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