"My German buddy shared this recipe, and now my husband can't get enough of it every week!"

German Beef Rouladen is a comforting dish that brings a taste of European tradition right to your kitchen. This version of the classic recipe features herb-infused beef rolled around a savory filling, offering a delicious twist with caramelized onions. Perfect for a cozy family dinner or impressing guests, this dish combines the rich flavors of beef, bacon, and herbs, all simmered in a luscious sauce. It's a delightful way to explore German cuisine and enjoy a hearty meal.

This Herb-Infused German Beef Rouladen pairs beautifully with traditional sides like creamy mashed potatoes or buttery spaetzle. For a lighter option, consider serving it with a fresh green salad or steamed vegetables. The rich sauce also complements roasted root vegetables or a simple potato salad. Don't forget a slice of crusty bread to soak up every last drop of the delicious sauce.

Servings: 4

4 thin slices of beef (top round or flank steak)
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons mustard
4 slices of bacon
1 cup caramelized onions
4 pickles, sliced lengthwise
2 tablespoons vegetable oil
1 cup beef broth
1/2 cup red wine
1 tablespoon cornstarch
2 tablespoons water

Season the beef slices with salt, pepper, thyme, and rosemary.

Spread each slice of beef with mustard.

Layer a slice of bacon, a spoonful of caramelized onions, and a pickle slice on each beef slice.

Roll up the beef slices tightly and secure them with toothpicks.

Heat vegetable oil in a skillet over medium-high heat and brown the rouladen on all sides.

Remove the rouladen from the skillet and set aside.

Deglaze the pan with beef broth and red wine, scraping up any browned bits.

Return the rouladen to the skillet, cover, and simmer on low heat for about 1.5 to 2 hours until tender.

To thicken the sauce, mix cornstarch with water to make a slurry and stir it into the sauce. Cook until the sauce thickens.

Remove toothpicks from the rouladen before serving.

For a different flavor profile, try using Dijon mustard instead of regular mustard. You can also add a slice of cheese, such as Swiss or Gouda, to the filling for a creamy touch. If you prefer a spicier kick, add a dash of cayenne pepper to the seasoning. For a lighter version, use turkey bacon and reduce the amount of oil for browning. This dish can also be made in a slow cooker for convenience; simply brown the rouladen first, then transfer to the slow cooker with the broth and wine, cooking on low for 6-8 hours.