German Beef Rouladen (Rouladen)
Rouladen Say it: roo-LAH-den
Rouladen are a classic German comfort food consisting of thin slices of beef wrapped around a savory filling of bacon, onions, pickles, and mustard, then braised until meltingly tender. Popular throughout Germany, especially in the colder months, they are a Sunday lunch or holiday favorite. The combination of tangy mustard, smoky bacon, and bright pickles creates a rich, deeply savory flavor balanced by a silky gravy made from the braising liquid.
German Beef Rouladen (Rouladen)
Rouladen
Pronounced roo-LAH-den
- Serves
- 4
- Prep
- 30 min
- Cook
- 2 hr
- Total
- 2 hr 30 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Lay the beef slices on a cutting board and gently pound with a meat mallet until evenly thin, about ⅛ inch (3 mm). Season both sides lightly with salt and pepper.
Spread 1 teaspoon of mustard evenly over the top of each slice, leaving a small border. Place 4 half-slices of bacon on each piece, then scatter about 2 tablespoons of chopped onion and 4 pickle spears down the center.
Roll each slice tightly from the short end, tucking in the sides as you go. Secure each roulade with 2–3 toothpicks or tie with kitchen twine.
Heat the oil in a large Dutch oven over medium-high heat. Brown the rouladen on all sides until deeply golden, about 8–10 minutes total. Remove and set aside.
Add the remaining onion, carrot, and celery to the pot. Cook, stirring, until softened and lightly browned, about 5 minutes. Stir in the tomato paste and cook 1 minute more.
Pour in the red wine, scraping up any browned bits. Add the beef stock, bay leaves, and a pinch of salt and pepper. Return the rouladen to the pot, nestling them in the liquid.
Bring to a gentle simmer, then cover and reduce heat to low. Braise for 1½ to 2 hours, turning once halfway, until the beef is fork-tender.
Remove the rouladen and keep warm. If desired, strain the sauce and return to the pot. Mix cornstarch with 2 tablespoons cold water and whisk into the simmering sauce until thickened, about 2 minutes. Season to taste.
Remove toothpicks or twine from the rouladen, slice in half on the diagonal if desired, and serve with the rich gravy.
Regional variants
Some regions add a thin spread of liverwurst or use leeks instead of onions. In modern versions, a splash of cream may be added to the gravy for extra richness.
Cook's notes
- Ask your butcher for “rouladen” or “rolladen” cuts; if unavailable, thin top-round steaks work well.
- The longer the braise, the more tender the meat; they can even be cooked the day before and gently reheated.
- Use good-quality German mustard for the most authentic tangy flavor.
Serve with
Classic sides are potato dumplings (Kartoffelklöße), red cabbage (Rotkohl), and boiled potatoes.
Make ahead and storage
Rouladen taste even better the next day. Store in the gravy in the refrigerator up to 3 days; reheat gently on the stovetop.
