An Authentic Rouladen Recipe For A Classic German Dish!
If you want to make German Rouladen, you’re in the right place! This special meat dish is made from thinly cut and rolled beef stuffed with onions, pickles, mustard, and bacon.
Served with delicious red wine gravy, beef Rouladen is a popular dish that takes a few steps but is definitely worth the effort!
To complete the meal, Rouladen are often served with hearty sides like spaetzle, bread dumplings, or potatoes as well as red cabbage and a simple green salad.
We’re big fans of Rouladen. In the part of Germany that Lisa grew up in, it’s one of these classic Sunday lunch dishes for when the whole family gets together.
Eric had never had Rouladen until Lisa’s mom made it when they came to visit – and now he’s hooked!
Since we both like it so much, we also frequently make it for the family now that we live in North America, and they always enjoy the flavors and uniqueness of the dish!
Recipe Tips & Substitutions
When making German Rouladen, be sure to consider these few recipe tips and suggestions:
- As for portions, we calculate one Roulade per person if the meat cut is on the larger side and you’ve got other dishes to serve with it. If the beef cuts are smaller, or you’ve got big eaters to serve, you should probably make two Rouladen per person.
- When pounding the meat, be gentle. You do not want to create holes in beef as this will make stuffing, rolling, and searing more difficult.
- For the wine, use a wine that you like to drink. If you choose a wine of lesser quality, you’ll taste the difference. That said, you don’t need a wildly expensive wine to make decent Rouladen.
- Before serving, be sure to remove what you held the beef rolls together with (cooking twine or toothpicks).
- Also keep in mind that you can make German beef Rouladen in advance. Lisa’s mom often makes hers the day before so they get a chance to develop more flavor overnight! She then just stores them in the fridge overnight and gently reheats them the next day.
How to Make Rouladen – Step by Step Instructions
If you want to make Rouladen at home, you can find the recipe card at the bottom of this post with measurements and instructions.
For those wanting to follow along visually with the recipe steps (there are quite a few steps involved), you can find the step-by-step recipe photos in this section.
This way, if you have any questions about what a step should look like, you can refer back to this beef Rouladen recipe as a guide!
First, peel the onion, then chop it into small cubes. Also, cut the baby dill pickles into small cubes.
Next, peel the carrot and cut it into slices. Wash the celery and then cut those into slices as well.
Also, wash the leek (make sure to wash it well – leek can be quite dirty) and cut it into rings. Set the vegetables aside for now.
Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.
Remove the cling film. Salt and pepper on both sides of the meat.
Then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade).
Add one slice of bacon as well as some of the cut-up onion and pickles.
Be sure to place the onion and pickles in the middle of the beef with room at the edges – you’ll need this space for rolling/tucking the beef.
You can do it either how we did it in the photo above (only add onions and pickles to a small area) or spread it out across the whole roulade.
Now roll up the piece of meat and try tucking in the edges.
Secure the roll of meat either with toothpicks (we like using a whole toothpick in the middle and a half toothpick for each end) or cooking twine (you can tie the beef roll as you would ribbon in four directions on a present).
Set the roulade aside on a plate and repeat the steps with the other pieces of meat.
If some mustard is leaking out, don’t worry about it – it will just add more flavor to the gravy.
At this time, preheat your oven to 310 degrees Fahrenheit.
Once you have rolled all the pieces of meat, heat oil in a pan/pot with high sides. Alternatively, you can also use a Dutch oven or similar that you can put in the oven.
Add the rouladen and sear the meat on high heat on all sides (so make sure to rotate them!). Once all the sides are browned, remove the meat from the pan.
Turn down the heat to medium and add the vegetables to the pan. Sauté them for around 5 minutes.
Then add the tomato paste and the sugar. Give everything a stir.
Now add 1/2 cup of wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.
Add the beef broth to the pan/pot and bring everything to a simmer.
Then pour the contents of the pan into a roasting pan for the oven or leave them in the pan/pot if it is oven safe.
Place the meat on top of the evenly spread out sauce and vegetables and put the roasting pan with the lid off into the oven.
After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven.
Bake them for another 30 minutes, flip them again, and put the lid on at the 1-hour mark.
This way, they get a nice dark color. If you don’t want them to be that dark, place them into the oven with the lid on from the beginning – but still flip them every 30 minutes.
Test if the meat is tender after 90 minutes. If it is, remove the pan from the oven. If not, put it back in to continue cooking the beef.
Once the meat is tender, remove the rouladen from the roasting pan and set them aside.
Pour the sauce through a sifter to capture the cooked vegetables.
To thicken the sauce, you have two options. Either blend approximately 1/2 of the cooked vegetables with some of the liquid from the sauce drippings.
Then add it back to the strained liquid and bring this mixture to a simmer on the stove in a pot.
Add salt and pepper to taste.
Alternatively – if you don’t want to use any vegetables to thicken the sauce – thicken the sauce with approximately 1 tablespoon of cornstarch dissolved in a little bit of cold water and discard the cooked vegetables or eat them on the side.
Serve the meat and gravy with potato dumplings, bread dumplings, spaetzle noodles, or potatoes. German red cabbage and a green side salad are also popular additions.
Storage Tips
Store any uneaten Rouladen in a sealed container in the fridge. We usually store the leftover gravy in another container but they can be combined.
It’s best to eat leftovers within 1-2 days. If you prepared the Rouladen in advance, it’s especially important to consume leftovers soon.
To re-heat Rouladen, you can pan fry the beef on low or just toss it in the microwave. For the sauce, add a bit of water to the leftover gravy and add it to a pot on the stovetop on low heat while stirring frequently.
FAQ
Rouladen are German rolled beef stuffed with onions, pickles, bacon, and mustard. They are seared then roasted and served with the beef gravy produced in the dish.
Round – often from the top. We sometimes use outside round cutlets and they work as well.
Rouladen are best served with a filling side that goes well with gravy such as potato dumplings, spaetzle, bread dumplings, or boiled potatoes. Red cabbage, cucumber salad, or a simple green salad are popular additions are well.
To make Rouladen from scratch, chop all the fillings and fill and roll the beef. Pan sear them, then prepare the vegetables, wine, and broth for roasting. Roast the beef and vegetables until tender, then create gravy from the vegetables and/or broth. For the complete recipe, follow the Rouladen recipe card below.
Related Recipes
For more classic German meat dishes, try out these tasty recipes:
- Königsberger Klopse – Delicious meatballs in that famous creamy caper sauce!
- German Schnitzel – A classic recipe for simple breaded pork schnitzel (also good as a sandwich)
- German Meatloaf – A simple meatloaf recipe – with hard-boiled eggs inside
Rouladen
Ingredients
The Meat
- 4 thin slices of beef, approximately 9×5 inches or slightly bigger (ideally top round cut, but flank steak or outside round cutlets also work)
- 4 slices bacon
- 4 tablespoons Dijon mustard
- 4 baby dill pickles
- 1 small yellow onion
- salt
- pepper
- 1 tablespoon oil
- toothpicks or cooking twine
The Sauce
- 1 large carrot
- 1 small leek
- 2 celery sticks
- 1 cup red wine
- 1 tablespoon tomato paste
- a pinch of sugar
- 2 cups beef broth
- salt and pepper
Instructions
- Peel the onion, then chop it into small cubes. Also, cut the baby dill pickles into small cubes.
- Peel the carrot and cut it into slices. Wash the celery and leek (make sure to wash it well – leek can be quite dirty), then cut those into slices/rings as well. Set the vegetables aside for now.
- Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.
- Remove the cling film. Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade). Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges – you’ll need this space for rolling/tucking the beef.
- Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks (we like using a whole toothpick in the middle and a half toothpick for each end) or cooking twine (you can tie the beef roll as you would ribbon in four directions on a present). Set the roulade aside on a plate and repeat the steps with the other pieces of meat.
- Preheat your oven to 310 degrees Fahrenheit.
- Once you have rolled all the pieces of meat, heat oil in a pan/pot with high sides. Alternatively, you can also use a Dutch oven or similar that you can put in the oven. Add the rouladen and sear the meat on high heat on all sides (so make sure to rotate them!). Once all the sides are browned, remove the meat from the pan.
- Turn down the heat to medium and add the vegetables to the pan. Sauté them for around 5 minutes, then add the tomato paste and the sugar. Give everything a stir.
- Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.
- Add the beef broth to the pan/pot and bring everything to a simmer. Then pour the contents of the pan into a roasting pan for the oven or leave them in the pan/pot if it is oven safe.
- Place the meat on top of the evenly spread out sauce and vegetables and put the roasting pan with the lid off into the oven. After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven. Bake them for another 30 minutes, flip them again, and put the lid on at the 1-hour mark. This way, they get a nice dark color. If you don’t want them to be that dark, place them into the oven with the lid on from the beginning – but still flip them every 30 minutes.
- Test if the meat is tender after 90 minutes. If it is, remove the pan from the oven. If not, put it back in to continue cooking the beef.
- Once the meat is tender, remove the rouladen from the roasting pan and set them aside.
- Pour the sauce through a sifter to capture the cooked vegetables.
- To thicken the sauce, you have two options. Either blend approximately 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove in a pot. Add salt and pepper to taste. Alternatively – if you don’t want to use any vegetables to thicken the sauce – thicken the sauce with approximately 1-2 tablespoons of cornstarch dissolved in a little bit of cold water and discard the cooked vegetables or eat them on the side.
- Serve the meat and gravy with potato dumplings, bread dumplings, spaetzle noodles, or potatoes. German red cabbage and a green side salad are also popular additions.
Notes
- We usually calculate one roulade per person if the meat is on the bigger side and there are different side dishes. If the meat is smaller and/or you are cooking this dish for people with large appetites, it’s best to calculate two rouladen per person.
- Use a wine that you would also drink. If you use one with poor quality, you’ll taste it. At the same time, there’s no need to use a very expensive wine either.
- Be careful when you pound the meat – you want to get it thin but don’t want to break through the grains and create holes in the piece of beef.
- Make sure to remove the toothpicks or cooking twine from the meat before eating it.
- You can prepare the rouladen the day before. Some people (Lisa’s mom include) like doing this since it gives the flavors in the rouladen time to mingle. Just place them in the fridge overnight and then gently reheat them the next day.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
Love these I fry my bacon first!
I made this and it’s cooking right now but I don’t need to wait to taste it to know this is a 5 stars dinner.
Three small differences: I added a small amount of garlic to the gravy vegetable, because I love garlic. The onion and pickle mix I pulsed to a fine mix in a food processor. Lastly, the bacon I chopped and cooked, drained and dried, I know I prefer this both taste and texture wise.
I also salt and peppered both sides of the meat before a good 15 minutes before I needed it.
I am so excited to eat. We’re having it on rice because I forgot to get potatoes.
Thanks for sharing, Anna – I hope you enjoyed them! /Lisa
Grew up with a German mother and grandparents. Favorite family dish by far. One difference I’d suggest in your recipe however is to cut up/dice the bacon along with the pickles and onion – and to also dice them a bit finer then is being shown.
The increased surface area/contact of these ingredients along with the mustard against the beef when being cooked really brings out the flavor so much better. Also, before rolling them up, sprinkle a generous amount of fresh ground black pepper and a little bit of salt across them – anything applied to the outside of the meat simply cooks off into the gravy, which can be salted/peppered separately.
Thanks for your comment John! It’s always interesting to hear how other people make a dish. I usually add salt and pepper to both sides of the meat before adding the “filling” but adding it before rolling up the Rouladen also makes lots of sense. My grandmas also usually cut the bacon into pieces because strips of bacon like we use here are not very common in Germany. I just like using strips of bacon because then it’s easier to roll up the Rouladen without everything wanting to spill out. I’ll make some with cut up bacon next time to see if there is a change in taste! /Lisa
I love German rouladen recipes! They are so hearty and delicious. I’m looking forward to trying this one!
Hello! So my mom’s maternal side is Bavarian and my dad was also had a nanny who was a Catholic nun who escaped during the unspeakable time, Gunda was also Bavarian and she wound up marrying the gentleman who helped her and many hundreds of people escape Germany during this time. When my mother and father married, and recipes were compared, Rouladen became our Christmas meal!
One tip I could offer, to hold the rolls together, we use uncooked spaghetti noodles which are fully cooked and safe to eat when the rolls are ready to eat! Only difference in our recipe we do not stuff with onion, only pickle, and we use French’s yellow mustard. We do put onions in the gravy though!
Thanks for sharing, Mike! I’ve never heard about using uncooked spaghetti noodles to hold the Rouladen together – sounds like a great tip. There are so many different variations for Rouladen (and many other classic German dishes), that’s what I like about them.
When I lived in Germany (many years ago), we frequently visited a local castle that had a restaurant in it where you could go to eat either lunch or dinner. The rouladen they served didn’t have mustard or pickles, but more of some kind of stuffing rolled inside, which I preferred. My ex-husband ordered a version that had pickled (I think) onions rolled inside. Is there any chance you know where I could get a recipe for rouladen with the stuffing I liked?? I really don’t like the taste of cooked pickles or mustard and I really liked the rouladen. I would love to be able to make it myself! Unfortunately, the German cookbook I bought while stationed in Germany many years ago has gotten lost and I’ve searched and searched for the recipe I’m looking for.
Unfortunately I don’t know exactly what the Rouladen filling you speak of is. I’m only used to having Rouladen with pickles and mustard. But there can be so many regional differences when it comes to cooking traditional German food, so if you let me know in which part of Germany the castle was in, I can do some digging or ask around. Sorry I can’t be more helpful! /Lisa
Hi,I’m originally from Luxembourg ,I remember and make it quite often, we make it with thinly sliced beef, cover with mustard, then bacon, now comes the difference, put in seasoned ground beef, roll up and tie with string, sear all around meat, no pickles or veggies, make a brown gravy,they are so good, don’t know if this helps, but no tomato sauce either,
Hi Edwina Moody,
I saw your request for a Rouladen recipe without pickles or mustard. You also mentioned that your husband had Rouladen with pickled onions in it. I am sending you a recipe for Netherland Beef Birds. This is very much like Rouladen but uses pickled cocktail onions and is quite good. I would recommend you start with the basic recipe I am sending you. Be creative and vary the filling to your tastes after trying this dish as sent.
NETHERLANDS BEEF BIRDS
1½ pounds boneless round steak (sliced very thin – 1/4” or cut for carne asada)
2 teaspoons salt
¼ teaspoon pepper
¼ teaspoon marjoram
6 small white onions (I use pickled cocktail onions in a jar, Mezzeta brand)
¼ cup flour
1 can (6 oz.) tomato paste
2 Tablespoons Wesson oil
2 cups water or beef broth
1-2 Tablespoons prepared horseradish
2 Tablespoons chopped parsley
Cut steak into 6 pieces; with meat hammer pound until quite thin (unless already thin enough). Sprinkle 1 side with salt, pepper, and marjoram. Place an onion on each piece and roll up; secure with toothpicks. Coat meat rolls with flour. In heavy skillet, brown rolls in oil; pour off fat. Stir in tomato paste, water, horseradish & parsley. Simmer, covered, 1½ hours or until tender.
6 servings.