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german

Beef Rouladen with Mustard Pickles and Braised Red Cabbage

This braised dish pairs beef top round slices with dill pickle spear, cut into strips, dijon mustard and beef broth, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Hard
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

49 g Protein
27 g Carbohydrates
38 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 130g beef top round slices (thin, for rouladen) 325 kcal
  • 23g bacon slices 124 kcal
  • 30g dill pickle spear, cut into strips 4 kcal
  • 46g yellow onion, thinly sliced 18 kcal
  • 11g dijon mustard 8 kcal
  • 8g neutral oil (canola) 71 kcal
  • 191g beef broth, low sodium 11 kcal
  • 152g red cabbage, thinly sliced 38 kcal
  • 61g apple, thinly sliced 32 kcal
  • 8g apple cider vinegar 1 kcal
  • 6g all-purpose flour 22 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. bacon slicesdill pickle spearyellow oniondijon mustardsalt
    Season beef slices with salt and pepper. Spread mustard over each slice, then layer bacon, pickle, and onion. Roll tightly and secure with toothpicks or kitchen twine.
  2. neutral oil (canola)all-purpose flour
    Heat oil in a small heavy pot over medium-high heat. Brown rouladen on all sides, 4-6 minutes total.
  3. beef broth
    Add beef broth, bring to a simmer, cover, and braise on low heat 35-45 minutes, turning once, until tender.
  4. red cabbageappleapple cider vinegar
    While it braises, warm a small pan over medium heat. Add red cabbage and apple, then vinegar. Cover and cook 12-15 minutes, stirring occasionally, until softened but still bright.
  5. all-purpose flour
    Remove rouladen to a plate. Simmer the braising liquid uncovered 3-5 minutes to concentrate. Whisk in flour with a splash of cold water to make a slurry, then whisk into the pot and simmer 2 minutes until lightly thickened.
  6. red cabbage
    Serve rouladen with the pan gravy and a mound of braised red cabbage on the side.

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