Authentic German Rouladen Recipe

Introduction

Authentic German Rouladen is a classic comfort dish featuring tender beef rolls filled with bacon, pickles, and onions, simmered in a rich, flavorful gravy. Perfect for a cozy dinner, this recipe brings traditional German flavors right to your kitchen.

Ingredients

• 8 slices top round beef, about 4×6 inches in size and 1/4 inch thick
• 1/3 cup German yellow mustard
• 8 slices bacon
• 8 medium German pickles, sliced lengthwise
• 1 medium yellow onion, chopped
• Salt and freshly ground black pepper
• 1 tablespoon butter
• 1 tablespoon cooking oil (avocado oil recommended)
• 1 medium yellow onion, chopped
• 1 clove garlic, minced
• 1 small leek, chopped, rinsed and drained
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 1 cup dry red wine
• 2 cups strong beef broth
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons chilled butter
• Cornstarch or flour dissolved in a little water for thickening

Instructions

1. Step 1: Lay the beef slices out on a work surface. Spread about 2 teaspoons of mustard on each slice and sprinkle with salt and freshly ground black pepper. Place a strip of bacon along the length of each beef slice. Add sliced pickles and chopped onions on top. Roll up the beef tightly, tucking in the sides, and secure with toothpicks or cooking twine.
2. Step 2: Heat butter and oil in a heavy Dutch oven or oven-safe pot. Brown the rouladen on all sides until richly colored, then set aside on a plate.
3. Step 3: Keep the browned bits in the pot. Add chopped onions and a little more butter or oil if needed. Cook onions until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in leek, carrot, and celery; cook 5 more minutes. Pour in red wine, bring to a rapid boil for 1 minute, then reduce heat and simmer 2-3 minutes. Add beef broth, tomato paste, bay leaf, sugar, salt, and pepper.
4. Step 4: Nestle the rouladen into the pot. Cover and cook on the stovetop over low heat for about 90 minutes until fork tender, or transfer the oven-safe pot to a preheated 325°F oven and cook for the same amount of time for even cooking.
5. Step 5: Remove the rouladen and set aside. Strain the cooking liquid and vegetables, reserving the liquid. You can enjoy the vegetables on the side or puree them into the gravy. Return the strained liquid to the pot and simmer. Thicken the gravy with cornstarch or flour slurry, whisking constantly. For a creamy sauce, add a few tablespoons of heavy cream. Whisk in chilled butter until melted and incorporated. Adjust seasoning with salt, pepper, and mustard. Return rouladen (after removing toothpicks or twine) to the gravy and heat through.
6. Step 6: Serve rouladen and gravy with traditional sides like homemade Rotkohl, Spätzle, Semmelknödel, Kartoffelknödel, or boiled potatoes.

Tips & Variations

• Use avocado oil or another high-heat oil for browning to avoid burning the fat.
• For easier rolling, chill the beef slices briefly before assembling.
• Add more mustard to the gravy for extra tang and depth.
• Try adding a splash of heavy cream to the gravy for a richer, creamier texture.
• If you prefer less tangy pickles, soak the slices in cold water briefly before using.

Storage

Store leftover rouladen and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid drying out the beef. For longer storage, rouladen freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, top round is traditional and tender when cooked slowly, but you can also use bottom round or flank steak. Just ensure the slices are thin for easy rolling.

Is it necessary to brown the rouladen before cooking?

Browning is important as it adds deep flavor to both the meat and the gravy by creating fond in the pan, which enriches the sauce.

Authentic German Rouladen Recipe

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★★★★★

4.8 from 112 reviews

Authentic German Rouladen is a classic dish featuring thinly sliced beef rolled around mustard, bacon, pickles, and onions, then braised until tender in a rich red wine and beef broth gravy. Perfectly browned rouladen simmered in a flavorful broth creates a comforting and hearty main course, traditionally served with sides like red cabbage and potato dumplings or spätzle.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Braising
• Cuisine: German

Ingredients

Scale 1x2x3x

For the Rouladen:

• 8 slices top round beef, about 4x6 inches and 1/4 inch thick
• 1/3 cup German yellow mustard
• 8 slices bacon
• 8 medium German pickles, sliced lengthwise
• 1 medium yellow onion, chopped
• Salt and freshly ground black pepper, to taste

For the Gravy:

• 1 tablespoon butter
• 1 tablespoon cooking oil (avocado oil recommended)
• 1 medium yellow onion, chopped
• 1 clove garlic, minced
• 1 small leek, chopped, rinsed and drained
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 1 cup dry red wine
• 2 cups strong beef broth
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons chilled butter
• Cornstarch or flour dissolved in a little water for thickening

Instructions

1. Prepare the Beef Rolls: Lay out the beef slices on a work surface and spread each slice with about 2 teaspoons of German mustard. Season with salt and freshly ground black pepper. Place a strip of bacon lengthwise on each slice, then add sliced pickles and chopped onions. Carefully roll the beef slices tightly, tucking in the sides, and secure each roll with toothpicks or cooking twine.
2. Brown the Rouladen: Heat butter and oil in a heavy Dutch oven or oven-safe pot over medium-high heat. Brown the rouladen generously on all sides to develop flavor, then remove and set aside on a plate.
3. Sauté Vegetables: Without removing the browned bits, add chopped onions to the pot with a bit more butter or oil if needed. Cook until onions are softened and translucent, about 5 minutes. Add minced garlic and cook for 1 minute more. Then add leek, carrot, and celery, cooking for an additional 5 minutes.
4. Deglaze and Assemble: Pour in the red wine and bring to a rapid boil for 1 minute, then reduce heat and simmer for 2-3 minutes. Stir in beef broth, tomato paste, bay leaf, sugar, salt, and pepper. Nestle the browned rouladen back into the pot and ensure they are partially submerged in the liquid.
5. Braise the Rouladen: Cover the pot and either simmer on the stovetop on low heat for about 90 minutes until the beef is fork tender or transfer the oven-safe pot to a preheated oven at 325°F (163°C) and cook for 90 minutes until tender.
6. Make the Gravy: Once the rouladen are tender, remove them from the pot and set aside. Strain the cooking liquid and vegetables through a fine sieve, reserving the liquid. Optionally, puree the vegetables and return them to the liquid for a richer gravy. Bring the strained liquid to a simmer, then thicken with dissolved cornstarch or flour slurry while whisking constantly. For a creamy gravy, stir in a few tablespoons of heavy cream. Add chilled butter and whisk until melted and incorporated. Adjust seasoning with salt, pepper, and additional mustard to taste.
7. Finish and Serve: Remove toothpicks or twine from rouladen, return them to the pot with the gravy, and heat through gently. Serve hot alongside traditional German sides like red cabbage (Rotkohl), spätzle, semmelknödel, kartoffelknödel, or boiled potatoes.

Notes

• Use top round beef slices about 1/4 inch thick for best texture and rolling.
• Do not discard the browned bits in the pan—they add essential flavor to the gravy.
• The gravy can be made translucent with cornstarch or opaque with flour; adding heavy cream creates a creamy texture.
• Rolls can be secured with either toothpicks or cooking twine—remove before serving.
• Leftover gravy and softened vegetables can be served on the side or blended back into the sauce.
• Traditional accompaniments include red cabbage, spätzle, and potato dumplings.

Keywords: German Rouladen, Beef Rouladen, Braised Beef Rolls, Traditional German Dinner, Rouladen Gravy