Classic German Beef Rouladen with Red Cabbage and Spaetzle

Step 1: Preheat oven and prepare beef rolls

Preheat the oven to 350°F (175°C). Spread a tablespoon of Dijon mustard on one side of each beef slice. Place 2 slices of bacon and 1 pickle in the center of each beef slice. Roll up the beef slices tightly, securing them with toothpicks if necessary.

• 1 tablespoon Dijon mustard
• 2 slices bacon per beef slice
• 1 pickle per beef slice
• Beef slices

Step 2: Brown the beef rolls

In a large, oven-safe skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and sauté until golden brown. Add the beef rolls to the skillet and brown on all sides. Remove the beef rolls from the skillet and set aside.

• 2 tablespoons vegetable oil
• 1 onion, chopped
• Beef rolls from step 1

Step 3: Make the sauce

In the same skillet, add the beef broth, red wine, tomato paste, flour, paprika, salt, and black pepper. Bring the mixture to a simmer and return the beef rolls to the skillet.

• 1 cup beef broth
• 1/2 cup red wine
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Beef rolls from step 2

Step 4: Bake the beef rolls

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.

• Skillet with beef rolls from step 3

Step 5: Prepare the red cabbage

While the beef is baking, prepare the red cabbage. In a large saucepan, melt the butter over medium heat. Add the shredded red cabbage, apple cider vinegar, brown sugar, and caraway seeds. Cook, stirring frequently, until the cabbage is tender and the flavors have melded together, about 30 minutes.

• 2 tablespoons butter
• 1 head red cabbage, shredded
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 teaspoon caraway seeds

Step 6: Cook the spaetzle

In a separate pot, cook the spaetzle according to package instructions.

• Spaetzle

Step 7: Serve the dish

Once the beef is done, remove it from the oven and let it rest for a few minutes. Remove the toothpicks from the beef rolls and slice them into 1-inch thick pieces. Serve the sliced beef rolls with the red cabbage and spaetzle, and spoon the gravy over the beef.

• Sliced beef rolls from step 4
• Red cabbage from step 5
• Cooked spaetzle from step 6
• Gravy from step 3

Enjoy your Classic German Beef Rouladen with Red Cabbage and Spaetzle!