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Authentic German Beef Rouladen Recipe

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3.9 from 37 reviews

Authentic German Beef Rouladen featuring tender beef slices filled with mustard, bacon, onions, and pickles, slowly braised in a rich wine and beef broth gravy to create a classic hearty meal perfect for a traditional German dinner.

Ingredients

Scale

For the Rouladen

  • 2 pounds beef top round or similar cut, sliced to 1/4 inch thickness
  • 8 slices bacon
  • 4–5 whole pickles, thinly sliced
  • 2/3 cup yellow or whole grain mustard
  • 1 whole onion, half sliced and half diced

For the Gravy

  • 3 tablespoons clarified butter or vegetable oil
  • 2–3 stalks celery, chopped (about 1 to 1 ½ cups)
  • 2–3 medium carrots, chopped (about 1 to 1 ½ cups)
  • 1 whole bay leaf
  • 2 cups dry red wine (preferably)
  • 1 cup beef broth
  • 1/4 cup pickle juice
  • 2 tablespoons tomato paste
  • 2 tablespoons cornstarch

Instructions

  1. Preparing the Beef: Cover the beef slices with cling film and gently pound them with the flat side of a meat tenderizer to tenderize and slightly flatten them.
  2. Assembling the Rouladen: Spread an even layer of mustard over each beef slice. Top each slice with bacon, sliced onions, and pickles. Fold in the sides where possible and carefully roll the beef slices into tight rolls. Secure each roll with toothpicks or butcher’s twine to hold the filling inside during cooking.
  3. Browning the Rouladen: Heat vegetable oil or clarified butter in a large skillet over medium-high heat. Brown the rouladen on all sides until they develop a deep golden crust. Remove the browned rouladen and set them aside on a plate.
  4. Sautéing Vegetables: In the same skillet, add chopped onion, celery, and carrots. Sauté the vegetables over medium-high heat for 2-3 minutes until slightly softened and fragrant.
  5. Building the Braising Liquid: Stir in tomato paste to coat the vegetables, then add the dry red wine, beef broth, pickle juice, and the bay leaf. Bring the mixture quickly to a boil. Optionally add any leftover pickle slices to intensify the flavor.
  6. Braising the Rouladen: Reduce heat to low, return the browned rouladen rolls to the skillet, cover, and simmer gently for 1 hour and 30 minutes, allowing the flavors to meld and the beef to become tender.
  7. Straining the Sauce: Remove the rouladen from the skillet once cooked. Pour the braising liquid through a fine sieve to remove the cooked vegetables, creating a smooth base for the gravy.
  8. Preparing the Gravy: Return the strained sauce to the skillet over medium heat. Mix cornstarch with a small amount of cold water to create a slurry, and stir it into the sauce to thicken. Season with salt and pepper to taste.
  9. Finishing the Dish: Place the rouladen back into the thickened gravy, allowing them to warm through. Serve hot, ideally with traditional sides such as red cabbage and boiled potatoes. Enjoy your meal!

Notes

  • Use beef top round or similar lean cuts sliced thin for best results.
  • If you don’t have clarified butter, vegetable oil works well for browning.
  • Dry red wine adds depth but can be substituted with grape juice for non-alcoholic versions.
  • Securing rolls tightly prevents the filling from spilling out while cooking.
  • Leftover gravy can be refrigerated and used within 2 days or frozen for longer storage.

Find it online: https://yumfoodusa.com/authentic-german-beef-rouladen-recipe/