Introduction
Beef Rouladen is a classic German dish known for its deep, savory flavors and elegant presentation. Thin slices of beef are filled with mustard, bacon, onions, and pickles, then rolled, browned, and slowly braised until tender. The result is a rich, comforting meal with a silky gravy that feels both rustic and refined. I first prepared this dish for a family dinner, and it quickly became a favorite because of its hearty nature and impressive appearance. While it may look complex, the process is straightforward when broken down into simple steps.
Beef Rouladen: A Traditional German Comfort Dish Made at Home
- Total Time: 1 hour 50 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
Beef Rouladen is a traditional German dish made with thin slices of beef rolled around mustard, onions, and pickles, then slowly braised until tender in a rich savory gravy.
Ingredients
- 8 thin slices beef top round or rump steak
- 2 tablespoons Dijon or German mustard
- 1 large onion, thinly sliced
- 2 dill pickles, sliced lengthwise
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Lay beef slices flat and season lightly with salt and pepper.
- Spread a thin layer of mustard over each slice.
- Top with sliced onions and pickle strips.
- Roll the beef tightly and secure with toothpicks or kitchen twine.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown rouladen on all sides, then remove and set aside.
- Add tomato paste to the pot and cook briefly, scraping up browned bits.
- Pour in beef broth and paprika, then return rouladen to the pot.
- Cover and simmer on low heat for 90 minutes, until tender.
- Remove rouladen. Thicken sauce with cornstarch slurry if desired.
- Serve rouladen with gravy spooned over the top.
Notes
- Traditionally served with red cabbage or mashed potatoes.
- Do not overfill rolls to prevent them from opening.
- Flavor improves when simmered slowly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: German
Why You’ll Love This Recipe
This recipe delivers tender beef, bold savory flavors, and a deeply satisfying sauce. It is perfect for special occasions, family dinners, and anyone who appreciates classic European comfort food.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef Top Round Steak
Thinly sliced beef is essential for rouladen, as it rolls easily and becomes tender during slow cooking. Top round is traditional and holds its shape well.
Dijon or German Mustard
Mustard provides sharpness and depth, cutting through the richness of the beef and bacon while seasoning the interior of the rolls.
Bacon
Bacon adds smokiness and fat, keeping the beef moist as it braises and infusing the sauce with flavor.
Onion
Finely sliced onion adds sweetness and aroma, balancing the tang of the mustard and pickles.
Dill Pickles
Pickles give rouladen their signature tangy bite, which brightens the dish and contrasts the rich sauce.
Salt
Salt enhances the natural flavor of the beef and seasons the filling evenly.
Black Pepper
Freshly ground black pepper adds gentle heat and complexity.
Vegetable Oil
Oil is used for browning the rouladen, helping to develop flavor through caramelization.
Beef Broth
Beef broth forms the base of the braising liquid and gravy, adding depth and richness.
Red Wine
Red wine enhances the sauce with acidity and complexity, rounding out the savory notes.
Flour
Flour is used to thicken the gravy to a smooth, velvety consistency.
Directions
Lay the beef slices flat and season lightly with salt and black pepper. Spread a thin layer of mustard over each slice. Top with bacon, onions, and pickles, distributing evenly. Roll the beef tightly from one end to the other and secure with toothpicks or kitchen twine.
Heat oil in a heavy pot over medium-high heat. Brown the rouladen on all sides until well colored, then remove and set aside. In the same pot, add a small amount of flour and cook briefly. Deglaze with red wine, scraping up any browned bits, then add beef broth.
Return the rouladen to the pot, cover, and simmer gently for about 90 minutes, turning occasionally. Once tender, remove the rouladen and reduce the sauce if needed. Adjust seasoning and serve the rouladen with the gravy spooned over the top.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 4 people. Preparation time is approximately 25 minutes, with a cooking time of 90 minutes, making the total time about 1 hour and 55 minutes.
Storage/reheating
Leftover rouladen can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce.
Variations and Customizations
Beef Rouladen can be adapted while staying true to its roots. Some versions include carrots or celery in the filling for added sweetness. I have also prepared this dish without wine, substituting extra beef broth, with excellent results. For a richer gravy, a small amount of butter can be stirred in at the end.
If top round is unavailable, flank steak or sirloin can be used, provided it is sliced thin. Serving rouladen with spaetzle, mashed potatoes, or red cabbage completes the traditional experience and balances the robust flavors of the dish.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 38 g |
| Carbohydrates | 9 g |
| Fat | 36 g |
| Saturated Fat | 14 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 680 mg |
Expert Tips & Customizations
Pound the beef lightly if needed for even thickness.
Brown the rouladen well for maximum flavor.
Simmer gently to avoid toughening the meat.
Remove toothpicks before serving for easier presentation.
FAQs
What cut of beef is best for rouladen?
Top round is traditional, but flank steak also works well.
Can I make beef rouladen ahead of time?
Yes, it tastes even better the next day after the flavors develop.
Do I have to use pickles?
Pickles are traditional, but can be omitted if preferred.
Can this dish be frozen?
Yes, rouladen freeze well when stored with the sauce.
Is red wine necessary?
No, additional beef broth can be used instead.
What should I serve with beef rouladen?
Mashed potatoes, spaetzle, or red cabbage are classic pairings.
Conclusion
Beef Rouladen is a deeply satisfying dish that showcases traditional flavors and comforting textures. With tender beef, a flavorful filling, and a rich gravy, it is a timeless recipe that brings warmth and authenticity to the table.
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