Beef rouladen as good as Grandma’s – or maybe even better? 😉 In this video, I’ll show you how to prepare beef rouladen that literally melt in your mouth! With an aromatic filling of savory duxelles, bacon, carrots, and ham, you’ll be rolling up flavor bombs that elicit a “Mmmh!” with every bite. Whether in a pot, oven, or quick fix in a pressure cooker – I explain all three methods so nothing can go wrong (unless you leave them unattended – then it’s “Rolled away and escaped”! 😄).

And the best part? The side dish isn’t just boring mashed potatoes but a sophisticated version of Brussels sprouts with bacon and Parmesan – refined to the point that even Brussels sprouts skeptics will be won over! 🥓🧀 We banish all the bitterness until only tender leaves and a delicious nutty flavor remain.

What to expect:

🔸 Beef Rouladen with Duxelles Filling:
Dijon mustard, pickles, bacon, and a mushroom duxelles so flavorful it could stand alone as a bread spread!

🔸 Three Cooking Methods:
→ Pot: The classic method, just like Grandma used to do it.
→ Pressure Cooker: For those with little time but a lot of taste.
→ Oven: Slow-cooked to perfection, tender and juicy.

🔸 Delicious Brussels Sprouts with Bacon & Parmesan:
Blanched, wrapped in bacon, and baked with Parmesan. Crispy, tender, and anything but boring!

Full Ingredient List for Your Shopping:

Beef Rouladen:

• 6 beef rouladen (thinly sliced top round or flank steak)
• 6 tbsp Dijon mustard
• 100 g bacon strips
• 100 g ham
• 4 large carrots (one sliced thin for the filling)
• 1 large onion
• 4 shallots
• 1 whole garlic bulb
• 1/2 celery root
• 1 liter beef broth
• 150 ml Madeira or Port wine
• 800 g mushrooms (for the duxelles)
• 4-5 pickles, quartered lengthwise
• 1 tbsp brown mustard seeds
• 1 tbsp yellow mustard seeds
• 1 tbsp black peppercorns
• 4-5 bay leaves
• 1 tbsp thyme
• Clarified butter or oil
• Salt/pepper
• 2 tbsp flour
• 150 g chanterelle mushrooms (for the sauce)
• 2 tbsp butter

Brussels Sprouts:

• 1 kg Brussels sprouts, trimmed
• 150 g diced bacon
• 40 g freshly grated Parmesan
• 2 tbsp sugar
• Salt/pepper
• Oil

Cooking Tips:

1. Prepare the Mushroom Duxelles: Finely chop shallots and mushrooms, sauté in clarified butter until all the liquid evaporates, then deglaze with Madeira. 👨‍🍳 Voilà, the secret to your filling!
2. Fill & Roll the Rouladen: Generously spread with mustard, add the duxelles, bacon, and ham, then lay down carrot strips and pickles – roll tightly and secure with kitchen twine to avoid a surprise escape! 😄
3. Sear & Add to the Sauce: Sear the rouladen in clarified butter until nicely browned, then place into the prepared sauce base (celery, onion, carrot & co.) and let simmer slowly.
4. Brussels Sprouts Deluxe: Blanch the sprouts, enhance with bacon and Parmesan, then bake in the oven until golden brown. Who could resist… 🙌

Craving More?

We serve ours with noodles for the kids, and if you’re looking for something hearty, don’t miss out on my Kaspressknödel – simply click here: [Link].
Or are you more of a Mashed Potato lover? Perfect! Find the recipe here: [Link].

The translation maintains the lively tone and structure of the original, while adjusting for English readability and flow. Enjoy! 😊