Lunchbreak: Beef Rouladen

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Hofbrauhaus Chicago’s Food and Beverage Director Kat Hummel

Oktoberfest at Hofbrauhaus Chicago (through 10/31/19)

5500 Park Place

Rosemont, IL 60018





  • 2 ½ Pounds lean high-quality beef round steak, cut into 8 equal rectangular sections and pounded flat
  • 8 tablespoons yellow mustard
  • Salt & Pepper to taste
  • 4 Slices of Bacon, roughly chopped
  • 1/2 Cup White Onion, chopped
  • 1/4 Cup Dill Pickle, finely chopped
  • ¼ Cup Oil, for frying
  • 3 ½ Cups Beef Broth
  • 1 Bay Leaf
  • 1/4 Cup Flour
  • 2 Tablespoons Water
  • ¼ Cup Fresh Parsley, For Serving
  • Twine


  • Season beef with salt and pepper.
  • Thinly spread mustard on top of each slice.
  • Divide bacon, pickle, and onion slices on one end of each slice.
  • Roll up slices, tucking the ends in and securing with twine.
  • Heat oil in skillet. Brown Rouladen well on all sides. Do not crowd Rouladen in the skillet, or they will not brown nicely.
  • Once all Rouladen are browned, add 3 1/2 cups of beef broth and bay leaf, gently stirring up browned bits.
  • Return all Rouladen to skillet, bring to simmer and cover.
  • Simmer for about 1½ hours.
  • Remove roulade and set aside to rest.
  • To thicken gravy, remove bay leaf then combine flour and water to form slurry. Then stir gently into cooking liquid until slightly thickened, forming a gravy.
  • Season gravy to taste with salt and freshly ground pepper.
  • Remove twine to serve. Top with homemade beef broth gravy and garnish with fresh parsley.


Kasespatzle Recipe


1 Pound Flour

½ Quart of Water

1 ½ t Salt

Pinch Nutmeg

Pinch White Pepper


  • Combine all of the ingredients in a mixer and beat until the dough makes bubbles.
  • Press dough through spätzle maker directly into salted boiling water.
  • Cook until water comes back up to boil, about 4 minutes.
  • Ice Spatzle as soon as it finishes cooking.

Red Cabbage Recipe


2 Pounds Red Cabbage

2 Tbsp Cranberry Sauce

¼ Cup Apple Sauce

3 Tbsp Red Wine Vinegar

½ Cup Red Wine

1 Tbsp Sugar

½ tsp Salt

¼ tsp White Pepper

¼ tsp Ground Cloves

¼ tsp Cinnamon

1 Tbsp Butter

2 Tbsp Corn Starch


  • Combine all of the ingredients except butter & corn starch and marinate in the refrigerator for 24 hours. Once done, cook with butter in a skillet for 30 minutes. Combine cornstarch with water and add to red cabbage mixture until desired thickness is reached.


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