Authentic German Rouladen Recipe
Introduction
Authentic German Rouladen is a classic comfort dish featuring tender beef rolls filled with bacon, pickles, and onions. Slow-cooked in a rich, flavorful gravy, it makes for a satisfying meal perfect for any occasion.
Ingredients
- 8 slices top round beef, about 4×6 inches in size and 1/4 inch thick
- 1/3 cup German yellow mustard
- 8 slices bacon
- 8 medium German pickles, sliced lengthwise
- 1 medium yellow onion, chopped
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon cooking oil (avocado oil recommended)
- 1 clove garlic, minced
- 1 small leek, chopped, rinsed and drained
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 1 cup dry red wine
- 2 cups strong beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons chilled butter
- Cornstarch or flour dissolved in a little water for thickening
Instructions
- Step 1: Lay the beef slices on a work surface. Spread each with about 2 teaspoons of mustard, then sprinkle with salt and pepper. Place a strip of bacon on each slice, followed by sliced pickles and chopped onions. Roll up the beef tightly, tucking in the sides, and secure with toothpicks or cooking twine.
- Step 2: Heat butter and oil in a heavy Dutch oven or oven-safe pot. Brown the rouladen on all sides to develop a rich flavor. Remove rouladen and set aside.
- Step 3: Without removing the browned bits, add chopped onions to the pot with extra butter or oil if needed. Cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Stir in leek, carrot, and celery, cooking another 5 minutes.
- Step 4: Pour in red wine, bring to a rapid boil for 1 minute, then reduce heat and simmer 2-3 minutes. Add beef broth, tomato paste, bay leaf, sugar, salt, and pepper. Nestle the rouladen into the pot.
- Step 5: Cover and cook on low stovetop heat for about 90 minutes or until fork tender. For even cooking, preheat oven to 325°F and bake the covered pot for about 90 minutes.
- Step 6: Remove rouladen and strain the cooking liquid, reserving the broth. Return the strained liquid to the pot and bring to a simmer. Thicken with cornstarch or flour slurry, whisking constantly. For a creamy gravy, stir in a few tablespoons of heavy cream if desired. Whisk in chilled butter until melted and incorporated. Adjust seasoning with salt, pepper, and mustard.
- Step 7: Remove toothpicks or twine from rouladen and return them to the gravy to heat through. Serve with traditional sides like rotkohl, spätzle, semmelknödel, or boiled potatoes.
Tips & Variations
- Use avocado oil or another high-heat oil for better browning without burning.
- For a smoother gravy, puree some of the cooked vegetables before adding the broth back.
- Substitute beef broth with homemade or low-sodium broth for deeper flavor and control over salt.
- Rouladen can be made a day ahead; flavors often improve after resting overnight.
- To keep rouladen intact during cooking, secure ends tightly with twine rather than toothpicks.
Storage
Store cooked rouladen and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through, adding a splash of broth if needed. The dish also freezes 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 a different cut of beef for rouladen?
Yes, although top round is traditional for its thin slices and tenderness after braising, other thinly sliced cuts like flank steak can work. Just ensure the slices are thin enough to roll easily.
Is it necessary to brown the rouladen before cooking?
Yes, browning the beef rolls creates flavorful browned bits in the pot that contribute to a rich, savory gravy. Skipping this step will result in less depth of flavor.
PrintAuthentic German Rouladen Recipe
Authentic German Rouladen is a classic hearty dish featuring thinly sliced top round beef filled with mustard, bacon, pickles, and onions, rolled and slow-cooked to tender perfection. Served with a rich, flavorful gravy made from browned bits, aromatic vegetables, red wine, and beef broth, this traditional recipe delivers a comforting taste of Germany, ideal for family dinners and special occasions.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: German
Ingredients
Scale
For the Rouladen:
- 8 slices top round beef, about 4x6 inches in size and 1/4 inch thick
- 1/3 cup German yellow mustard
- 8 slices bacon
- 8 medium German pickles, sliced lengthwise
- 1 medium yellow onion, chopped
- Salt and freshly ground black pepper to taste
For the Gravy:
- 1 tablespoon butter
- 1 tablespoon cooking oil (avocado oil recommended)
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 1 small leek, chopped, rinsed and drained
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 1 cup dry red wine
- 2 cups strong beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons chilled butter
- Cornstarch or flour dissolved in a little water for thickening
Instructions
- Prepare the Beef Rolls: Lay the beef slices out flat on a work surface. Spread about 2 teaspoons of German yellow mustard evenly over each slice, then sprinkle with salt and freshly ground black pepper. Place a strip of bacon running lengthwise on each beef slice. Add the sliced German pickles and chopped onions on top. Carefully roll up each beef slice, tucking in the sides to encase the filling securely. Use toothpicks or cooking twine to secure the rolls tightly.
- Brown the Rouladen: In a heavy Dutch oven or oven-safe pot, heat the butter and cooking oil over medium-high heat. Add the beef rouladen and brown them thoroughly on all sides. Browning enhances flavor and helps develop a rich gravy. Once browned, remove the rouladen to a plate and set aside.
- Sauté the Aromatics: Without removing the browned bits from the pot, add the chopped onions and additional butter or oil if needed. Cook the onions until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute. Then add the chopped leek, carrot, and celery, continuing to cook for about 5 more minutes to soften the vegetables.
- Deglaze and Build the Sauce: Pour in the dry red wine, bring the mixture to a rapid boil for one minute to reduce slightly, then lower the heat to medium and simmer for 2-3 minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt, and pepper, stirring to combine all ingredients well.
- Cook the Rouladen: Nestle the beef rouladen back into the pot with the sauce. Cover the pot with a lid and either simmer on the stovetop over low heat for about 90 minutes until the meat is fork tender, or transfer the covered pot to a preheated oven at 325°F (163°C) and cook for the same amount of time. Oven cooking yields more even heat distribution and consistent tenderness.
- Make the Gravy: When the beef is tender, remove the rouladen from the pot and keep warm. Strain the cooking liquid and vegetables through a fine sieve, reserving the liquid. Optionally, puree the vegetables and add back to the liquid for a thicker, more flavorful gravy. Return the strained liquid to the pot and bring to a simmer. Thicken the gravy with a cornstarch slurry for a clear gravy or a flour slurry for an opaque gravy, whisking constantly. For a creamier texture, stir in a few tablespoons of heavy cream. Finally, whisk in chilled butter until melted and fully incorporated. Adjust seasoning with salt, pepper, and more mustard to taste.
- Serve: Carefully remove toothpicks or twine from the rouladen, return them to the gravy to warm through, then serve immediately. Accompany with traditional German sides such as Rotkohl (red cabbage), Spätzle, Semmelknödel (bread dumplings), Kartoffelknödel (potato dumplings), or simple boiled potatoes for a complete, authentic meal.
Notes
- Use top round beef sliced thinly (about 1/4 inch thick) for the best texture and rolling ease.
- Do not discard the browned bits in the pot after browning the rouladen; they provide essential flavor to the gravy.
- Cooking can be done on the stovetop or in the oven; oven cooking is recommended for even heat and consistent results.
- Vegetables strained from the gravy can be served on the side or pureed back into the gravy for extra body and taste.
- For a richer gravy, add heavy cream after thickening.
- This dish pairs beautifully with traditional German sides like Rotkohl and Spätzle.
Keywords: German rouladen, beef rouladen recipe, traditional rouladen, German beef rolls, homemade rouladen gravy
