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
Scale
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
