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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/authentic-german-rouladen-recipe/