🇩🇪 German Rouladen (Rinderrouladen)

German Rouladen are a classic comfort food made from thin slices of beef rolled around a savory filling of mustard, bacon, onions, and pickles, then slowly braised until tender. They are traditionally served with rich brown gravy, potato dumplings, mashed potatoes, or red cabbage.

6

Prep Time

• Prep: 30 minutes
• Cook: 1½–2 hours
• Total: About 2½ hours

Servings

6 servings

Ingredients

Rouladen

• 6 thin slices beef round or top round (about ¼ inch thick)
• 3 tablespoons German mustard or Dijon mustard
• 6 slices bacon
• 1 large onion, thinly sliced
• 3–4 dill pickles, cut into thin strips
• Salt and black pepper, to taste
• 2 tablespoons flour (for dusting)
• 2–3 tablespoons vegetable oil or butter, for browning

Braising Sauce

• 2 cups beef broth
• 1 cup red wine (optional; replace with more broth if desired)
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tablespoons tomato paste
• 2 bay leaves
• 6 whole black peppercorns
• 1 teaspoon paprika

Gravy

• 2 tablespoons butter
• 2 tablespoons flour (or cornstarch slurry)
• Salt and pepper, to taste

Instructions

1. Prepare the Beef

1. Lay beef slices flat and gently pound them thinner if needed.
2. Season both sides with salt and pepper.
3. Spread each slice with mustard.
4. Place bacon, onions, and pickle strips on each piece of beef.
5. Roll tightly from the short end and secure with toothpicks or kitchen twine.

2. Brown the Rouladen

1. Lightly dust the rolls with flour.
2. Heat oil or butter in a Dutch oven over medium-high heat.
3. Brown the rouladen on all sides, about 2–3 minutes per side.
4. Remove and set aside.

3. Braise

1. In the same pot, sauté chopped onion, carrots, and celery until softened.
2. Stir in tomato paste and cook for 1 minute.
3. Add beef broth, wine, bay leaves, peppercorns, and paprika.
4. Return rouladen to the pot.
5. Cover and simmer gently for 1½–2 hours until fork-tender.

4. Make the Gravy

1. Remove rouladen from the sauce.
2. Strain the cooking liquid if desired.
3. Simmer the sauce until slightly reduced.
4. Thicken with a butter-flour roux or cornstarch slurry.
5. Season with salt and pepper.
6. Return rouladen to the gravy before serving.

Traditional Side Dishes

• 🥔 Kartoffelklöße (German potato dumplings)
• 🥔 Mashed potatoes
• 🥬 Red cabbage (Rotkohl)
• 🥖 Bread rolls to soak up the gravy
• 🥒 Pickled vegetables

Tips for Perfect Rouladen

• Choose beef slices that are thin and wide for easier rolling.
• Do not skip browning—the caramelized beef adds deep flavor.
• Make them a day ahead; the flavor often improves overnight.
• Remove toothpicks before serving and slice the rouladen diagonally for a beautiful presentation.

Storage

• Refrigerator: Keeps for up to 4 days in the gravy.
• Freezer: Freeze with sauce for up to 3 months. Thaw overnight and reheat gently.