Classic German Beef Rouladen Recipe
Introduction
Beef Rouladen is a classic German dish featuring tender beef rolled around flavorful fillings and slow-cooked to perfection. This hearty meal is packed with savory bacon, tangy pickles, and aromatic vegetables, making it a comforting choice for any occasion.
Ingredients
- 2-3 lbs round roast (thinly sliced lengthwise, about 1/8 inch thick)
- 8-12 slices bacon (optional)
- 1 onion (very thinly sliced)
- 2 carrots (very thinly sliced, julienne)
- 2 whole dill pickles (thinly sliced)
- 1/2 cup German mustard (or Dijon or stone-ground mustard)
- Salt and pepper
- Toothpicks
- 2 tablespoons butter or oil (or a combination)
- 1 cup water or beef broth
Instructions
- Step 1: Prep the vegetables by cutting the onion, carrot, and pickles into match-stick style pieces.
- Step 2: Lay out the thin slices of beef and spread each generously with mustard. Sprinkle with salt and pepper.
- Step 3: If using, place a slice of bacon on each piece of meat, then add pickle, carrot, and onion slices. Roll up the meat tightly and secure with toothpicks.
- Step 4: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add butter or oil and, once hot, sear the rolled meat bundles, turning to brown all sides.
- Step 5: Pour in 1 cup of beef broth or water, scraping up any browned bits from the bottom of the pot. Cover and simmer on low heat for 2 hours.
- Step 6: Remove the rouladen to a plate. Bring the cooking juices to a boil and thicken with cornstarch dissolved in 1 tablespoon of water. Adjust seasoning with salt, pepper, or beef bouillon if desired.
- Step 7: Remove toothpicks from the rouladen and serve hot with the gravy spooned over the top.
Tips & Variations
- For extra flavor, marinate the beef slices with mustard for an hour before assembling.
- Substitute sour cream or cream for a richer gravy variation.
- If you prefer, add a splash of red wine to the braising liquid for depth.
- Serve with traditional sides like mashed potatoes, red cabbage, or spaetzle for a full German meal.
Storage
Store leftover rouladen in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of broth if needed to keep the meat moist. The beef and gravy also freeze 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 other cuts of beef instead of round roast?
Yes, flank steak or top sirloin sliced thinly can also work well for rouladen, as long as the slices are thin and tender enough to roll.
What can I substitute for dill pickles?
If you don’t have dill pickles, you can use bread-and-butter pickles or even thinly sliced cucumbers for a milder taste, but the traditional tangy flavor comes best from dill pickles.
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Classic German Beef Rouladen Recipe
- Total Time: 2 hours 35 minutes
- Yield: 6–8 servings 1x
Description
Classic German Beef Rouladen recipe featuring thinly sliced round roast rolled with mustard, bacon, pickles, carrots, and onions, then seared and slow braised to tender perfection with a rich homemade gravy.
Ingredients
Meat
- 2–3 lbs round roast, thinly sliced lengthwise about 1/8” thick
- 8–12 slices bacon (optional)
Vegetables and Fillings
- 1 onion, very thinly sliced
- 2 carrots, very thinly sliced, julienne style
- 2 whole dill pickles, thinly sliced
Seasoning and Sauce
- 1/2 cup German mustard (or Dijon or stone-ground mustard)
- Salt and pepper, to taste
- Toothpicks for securing rouladen
- 2 tablespoons butter or oil, or a combination
- 1 cup beef broth or water
- 1 tablespoon cornstarch (for thickening gravy)
- 1 tablespoon water (for dissolving cornstarch)
Instructions
- Prep veggies: Cut the onion, carrots, and dill pickles into match-stick style pieces to create thin, uniform strips that will fit nicely in the rouladen.
- Prep meat: Lay out each thin slice of round roast flat on a clean surface. Spread each slice generously with German mustard and season with salt and pepper evenly across the surface.
- Assemble rouladen: Place a slice of bacon on top of the mustard-coated meat (if using). Layer on the sliced pickles, carrots, and onions. Roll the meat tightly around the fillings and secure securely with toothpicks to hold the rolls together during cooking.
- Sear rouladen: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add butter, oil, or a combination, and once hot, add the meat rolls. Sear them, turning carefully, until browned all over to develop a flavorful crust.
- Braise rouladen: Pour 1 cup of beef broth or water into the pot with the seared rouladen. Scrape up any browned bits stuck to the bottom of the pan for extra flavor. Cover the pot and reduce the heat to low. Let the rouladen simmer gently for about 2 hours until the meat is tender and infused with flavors.
- Prepare gravy: Remove the rouladen from the pot onto a serving plate. Bring the cooking juices in the pot to a boil. Dissolve 1 tablespoon cornstarch in 1 tablespoon water, then slowly whisk this slurry into the boiling liquid to thicken the gravy. Taste and adjust seasoning with salt, pepper, or beef bouillon granules as desired.
- Serve: Carefully remove the toothpicks from the rouladen. Serve the meat rolls hot with the thickened gravy spooned generously on top.
Notes
- For a more authentic flavor, use German mustard, but Dijon or stone-ground mustards are good substitutes.
- Beef broth adds richness to the braising liquid, but water can be used in a pinch.
- Rolling the meat tightly and securing with toothpicks is crucial to keep the filling intact during cooking.
- Cook on low heat for the best tender results; high heat can make the meat tough.
- Rouladen pairs wonderfully with traditional German sides like red cabbage and potato dumplings.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Braising
- Cuisine: German
Keywords: Beef Rouladen, German beef rolls, braised beef rouladen, traditional German recipe, rouladen with gravy
