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Authentic German Rouladen
5 from 488 votes

Authentic German Rouladen

Authentic German Rouladen features thinly pounded beef slices rolled around a filling of bacon, mustard, pickles, and onions. The beef rolls are browned before being braised in a richly flavored gravy made with vegetables, red wine, and beef broth, resulting in tender meat wrapped around savory fillings. This traditional dish highlights the contrast between smoky bacon, tangy pickles, and tender beef.

Prep Time
30 mins
Cook Time
1 hr 55 mins
Total Time
2 hrs 25 mins
Servings: 4 servings
Calories: 392 kcal
Course: Main Course
Cuisine: German

Ingredients

  • For the Rouladen:
  • 8 top round beef ask your butcher), gently pound the slices with a meat mallet until they're a little thinner than 1/4 inch (be careful not to pound holes into them, slices about 4x6 inches and 1/4 inch thick (*see note
  • 1/3 cup yellow mustard German
  • 8 lices Bacon
  • 8 medium pickles sliced lengthwise, German style
  • 1 medium yellow onion , chopped
  • salt freshly ground
  • black pepper freshly ground
  • For the gravy:
  • 1 tablespoon butter
  • 1 tablespoon neutral cooking oil I use avocado oil because it's ideal for high heat, generic cooking oil
  • 1 medium yellow onion , chopped
  • 1 clove garlic , minced
  • 1 small leek , chopped, rinsed and drained in colander
  • 1 large carrot , chopped
  • 1 large celery chopped, stalk
  • 1 cup red wine dry
  • 2 cups beef broth strong
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 4 tablespoons butter chilled
  • cornstarch depending on how much gravy liquid there is you'll need about 1-2 tablespoons of cornstarch dissolved in 2-3 tablespoons of water or 2-3 tablespoons flour dissolved in 1/4 - 1/3 cup water, or flour dissolved in a little water for thickening

Instructions

    Cup of Yum
  1. Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.
  2. Heat the butter and oil in a heavy Dutch oven or pot (make sure it's oven-safe if baking in the oven) and generously brown the rouladen on all sides. Browning them well will ensure a rich and flavorful gravy. Set the rouladen aside on a plate.
  3. *Do not remove the browned bits in the bottom of the pan (important for a flavorful gravy): Add the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper.
  4. Nestle the beef rouladen in the pot. Oven or Stovetop: You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender, but for the most even cooking we recommend transferring the pot (make sure it's oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.
  5. To Make the Rouladen Gravy:When the beef is fork tender, remove the rouladen from the pot and set aside. Pour the liquid and vegetables through a strainer and reserve the liquid. (You can eat the veggies on the side or puree them in the blender and then return them to the gravy.) Return the strained liquid back to the pot and bring to a simmer. Thicken the gravy either with either a cornstarch slurry (for a clear/translucent gravy) or flour slurry (for an opaque gravy). For a creamy gravy you can also add a few tablespoons of heavy cream at this point. Simmer, whisking constantly, until the gravy is thickened.Add the chilled butter, whisking constantly, until the butter is melted and incorporated. Add salt, pepper and mustard to taste. Note: If you prefer a creamy gravy you can stir in some heavy cream.Carefully remove the toothpicks or cooking twine from the rouladen and return them to the gravy and heat through.
  6. Serve the rouladen and gravy with Homemade Rotkohl and either Homemade Spätzle, Homemade SemmelKnödel (or Kartoffelknödel) or boiled potatoes.

Notes

  • This recipe yields approximately two rouladen per person, which can be adjusted for appetite or serving preferences.
  • For larger servings, consider making one large rouladen per person instead of two smaller ones.

Nutrition Information

Serving 2rouladen Calories 392kcal (20%) Carbohydrates 12g (4%) Protein 39g (78%) Fat 26g (40%) Saturated Fat 11g (55%) Cholesterol 97mg (32%) Sodium 1121mg (47%) Potassium 360mg (8%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2073IU (41%) Vitamin C 5mg (6%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 392

% Daily Value*

Serving 2rouladen
Calories 392kcal 20%
Carbohydrates 12g 4%
Protein 39g 78%
Fat 26g 40%
Saturated Fat 11g 55%
Cholesterol 97mg 32%
Sodium 1121mg 47%
Potassium 360mg 8%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 2073IU 41%
Vitamin C 5mg 6%
Calcium 54mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.