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Home » Authentic German Rouladen Recipe

Authentic German Rouladen Recipe

October 29, 2019

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One of Germany’s most famous and delicious dishes, Rouladen are beef roulades filled with bacon, onions, mustard and pickles, then browned and simmered in the richest gravy imaginable.  Mouthwateringly delicious, this authentic Rouladen recipe is the only one you’ll ever need!

rouladen recipe homemade how to make German authentic traditional beef roulades roll ups

Growing up in Stuttgart, we regularly enjoyed family dinners with my Oma and Opa.  My Oma was famous for her Kasseler, Kartoffelpuffer, Sauerbraten and her Rouladen.  When a meal included gravy she always knew to make extra when we came over because I would heap copious amounts of it over my meat, potatoes, Knödel, Rotkohl, Sauerkraut, you name it.  (I still do.)  For me the gravy was one of the primary highlights of the meal.  Rouladen is one of my all-time favorite German dishes and its accompanying gravy is arguably the king of all gravies.  Today I’m sharing my homemade Rouladen recipe with you and I’m confident you’re going to love it as much as we do!

WHAT ARE ROULADEN?

Rouladen is a traditional German dish featuring long, thin strips of meat slathered with mustard and filled with bacon, onions, and pickles.  The filling is enclosed by rolling up the meat strips and the roulades are then browned and slow-simmered in a rich gravy.

Rouladen are enjoyed throughout the year in Germany but are often associated with Sunday dinners and special occasions like Christmas Eve.

rouladen recipe homemade how to make German authentic traditional beef roulades roll ups

CAN ROULADEN BE MADE AHEAD OF TIME?

You can save time by assembling the rouladen in advance and chilling them until you’re ready to cook them.  They are also good reheated.

HOW LARGE SHOULD THE BEEF SLICES BE?

They need to be large enough to stuff and roll up, at least 4×6 inches in size and about 1/4 inch thick.  This recipe makes 2 rouladen per person.  Alternatively you can make larger rouladen and serve one large rouladen per person.

SHOULD I USE FLOUR OR CORNSTARCH TO THICKEN THE GRAVY?

You can use either.  Cornstarch will make a more translucent gravy and flour will make a slightly opaque gravy.  It just comes down to personal preference and/or allergies.

WHAT DO I SERVE WITH ROULADEN?

Traditionally, Rouladen are served with Rotkohl and boiled potatoes or Knödel – either Semmelknödel (bread dumplings) or Kartoffelklöße (potato dumplings).  Instead of potatoes or Knödel, they are also commonly served with Spätzle.

Get our recipe or Authentic German Rotkohl

rotkohl recipe

Get our recipe for Authentic German Semmelknödel (Bread Dumplings)

semmelknoedel recipe homemade German bread dumplings authentic traditional

 

Get our recipe for Authentic German Späetzle

spaetzle recipe homemade authentic traditional best German

For more authentic German dishes, be sure to also try our:

  • Sauerbraten
  • Käsespätzle (Cheese Spaetzle)
  • Swabian Potato Salad
  • Senfbraten (Roast Pork with Mustard Gravy)
  • Pork Schnitzel
  • Jägerschnitzel 
  • Maultaschen
  • German Potato Soup
  • Frikadellen
  • and many more! (click link for complete list)

HOW DO I MAKE ROULADEN?

Rouladen aren’t hard to make, but they do take time.  You can shave off some time on the day of your meal by assembling the rouladen ahead of time and chilling them until you’re ready to cook them.

Rouladen are made by spreading some German mustard on thinly cut slices of beef, adding bacon, sliced German pickles and chopped onions.  Sprinkle with some salt and pepper and roll them up, securing the rolls with toothpicks or cooking twine.  Next you generously fry the rouladen in oil until they’re nicely browned on all sides.  They’re then removed and set aside so you can saute the onions and vegetables for the gravy.  Add the liquids and spices to the cooked veggies and nestle the rouladen in this mixture to simmer on low until the meat is fork tender.  The rouladen are removed, the sauce is poured through a strainer, and the resulting gravy is returned to the pot and thickened.  The rouladen are returned to the gravy, heated through and served with Rotkohl and boiled potatoes, Knödel, or Spätzle.

Below we’ve provided step-by-step pictured instructions to ensure your success!

rouladen recipe homemade how to make German authentic traditional beef roulades roll ups
© Arkadiusz Fajer | Dreamstime

Let’s get started!

Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of German mustard and sprinkle with a little salt and freshly ground black pepper.

Place a strip of bacon on each beef slice so it’s running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. how to make rouladen recipe

Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.

how to make rouladen

Heat the butter and oil in a heavy Dutch oven or pot (make sure it’s oven-safe if baking in the oven) and generously brown the rouladen on all sides. Browning them well will ensure a rich and flavorful gravy. Set the rouladen aside on a plate.

how to make rouladen

*Do not remove the browned bits in the bottom of the pan, it’s key to the most flavorful gravy!

Add the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes.

how to make rouladen

Add the beef broth, tomato paste, bay leaf, salt and pepper.

Nestle the rouladen in the pot.

Oven or Stovetop: You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender but for the most even cooking we recommend transferring the pot (make sure it’s oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.

To Make the Rouladen Gravy:

When the beef is fork tender, remove the rouladen from the pot and set aside. Pour the liquid and vegetables through a strainer and reserve the liquid. (You can set the veggies aside for another purpose, they are yummy.  Or, as some of our readers have mentioned, you can puree the veggies in the blender and then return them to the gravy.)

how to make rouladen recipe gravy

Return the strained liquid back to the pot and bring to a simmer. Thicken the gravy either with either a cornstarch slurry (for a clear/translucent gravy) or flour slurry (for an opaque gravy). For a creamy gravy you can also add a few tablespoons of heavy cream at this point. Simmer, whisking constantly, until the gravy is thickened.

Add the chilled butter, whisking constantly, until the butter is melted and incorporated. Add salt, pepper and mustard to taste. Note:  If you’d like creamy gravy you can stir in some heavy cream at this point.

Carefully remove the toothpicks or cooking twine from the rouladen and return them to the gravy and heat through.

how to make rouladen gravy

Serve the Rouladen with Rotkohl and either boiled potatoes, Semmelknödel (bread dumplings) or Kartoffelklöße (potato dumplings) or Spätzle.

rouladen recipe homemade how to make German authentic traditional beef roulades roll ups

 

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rouladen recipe homemade how to make German authentic traditional beef roulades roll ups

rouladen recipe german traditional authentic bacon pickles onions mustard best

Authentic German Rouladen

Kimberly Killebrew
One of Germany's most famous and delicious dishes, Rouladen are beef roulades filled with bacon, onions, mustard and pickles, then browned and simmered in an incredibly rich and flavorful gravy.
Print Recipe
4.99 from 89 votes
Prep Time 30 mins
Cook Time 1 hr 55 mins
Total Time 2 hrs 25 mins
Course Entree, Main Dish
Cuisine German
Servings 8 servings
Calories 241 kcal

Ingredients
  

  • For the Rouladen:
  • 8 slices top round beef, about 4x6 inches in size and 1/4 inch thick (*see note) (ask your butcher), gently pound the slices with a meat mallet until they're a little thinner than 1/4 inch (be careful not to pound holes into them)
  • 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
  • For the Gravy:
  • 1 tablespoon butter
  • 1 tablespoon cooking oil
  • 1 medium yellow onion , chopped
  • 1 clove garlic , minced
  • 1 small leek , chopped, rinsed and drained in colander
  • 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 (depending on how much gravy liquid there is you'll need about 1-2 tablespoons of cornstarch dissolved in 2-3 tablespoons of water or 2-3 tablespoons flour dissolved in 1/4 - 1/3 cup water)

Instructions
 

  • Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.
  • Heat the butter and oil in a heavy Dutch oven or pot (make sure it's oven-safe if baking in the oven) and generously brown the rouladen on all sides. Browning them well will ensure a rich and flavorful gravy. Set the rouladen aside on a plate.
  • *Do not remove the browned bits in the bottom of the pan (important for a flavorful gravy): Add the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper.
  • Nestle the beef rouladen in the pot.
    Oven or Stovetop: You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender, but for the most even cooking we recommend transferring the pot (make sure it's oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.
  • To Make the Rouladen Gravy:
    When the beef is fork tender, remove the rouladen from the pot and set aside. Pour the liquid and vegetables through a strainer and reserve the liquid. (You can eat the veggies on the side or puree them in the blender and then return them to the gravy.) Return the strained liquid back to the pot and bring to a simmer. Thicken the gravy either with either a cornstarch slurry (for a clear/translucent gravy) or flour slurry (for an opaque gravy). For a creamy gravy you can also add a few tablespoons of heavy cream at this point. Simmer, whisking constantly, until the gravy is thickened.
    Add the chilled butter, whisking constantly, until the butter is melted and incorporated. Add salt, pepper and mustard to taste. Note: If you prefer a creamy gravy you can stir in some heavy cream.
    Carefully remove the toothpicks or cooking twine from the rouladen and return them to the gravy and heat through.
  • Serve the rouladen and gravy with Homemade Rotkohl and either Homemade Spätzle, Homemade SemmelKnödel (or Kartoffelknödel) or boiled potatoes.

Notes

  • This recipe makes 2 rouladen per person.  Alternatively you can make larger rouladen for one large rouladen per person.  

Nutrition

Serving: 2rouladen | Calories: 241kcal | Carbohydrates: 9g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 958mg | Potassium: 259mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2073IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 1mg
Keyword Rouladen
Tried this recipe? We'd love to see it!Mention @daringgourmet or hashtag #daringgourmet

 

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Filed Under: Affiliate, All Recipes, By Country or Region, By Course, By Ingredient, By Type of Dish, Disclosure, Food, Germany, Gluten Free, Main Dishes, Meat, Sauces, Seasonings and Condiments, Western Europe Tagged With: bacon, beef, Christmas, German, gravy, meat, onions, pickles, roll ups, rouladen, roulades

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145 Responses

  1. Christina L Chudomelka says

    January 18, 2021 at 2:57 pm

    I usually crush a couple of ginger snaps in the sauce before baking. I am not sure what it adds but it gives it a great flavor. I have made rouladen many times but always with ham and not bacon. Tonight is the first time I will try it with bacon. I do not have my German pickles as they are enroute to our new home but will use dill which are kind of close. Maybe the ginger snaps help sweeten the dill pickles just a bit> Who knows. It is all a wonderful gastronomic delight!!

    Reply
  2. Lin K. says

    January 13, 2021 at 3:29 pm

    I’m married to a German from Heilbronn and have learned a variety of authentic recipes over the years. I’ve tried a few of yours and they’ve all been fantastic. I am making your rouladen today the way you described and hope it will be as delicious as others have said. Since my hubby’s mom never made them with pickles or mustard he asked me to make them with the bacon and onion only. So I guess I’m not really making your recipe as described! LOL But almost . . .
    I’d like to try it in my instant pot next time. Have you or any of your readers ever made them that way? I’m not sure how long to cook them for but I thought maybe 20 minutes.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 13, 2021 at 4:44 pm

      Hi Lin, thanks so much, I’m happy you’ve enjoyed my recipes! :) I have not made this in the Instant Pot so I’ll see if some our readers can chime in and answer that. P.S. Tell your husband that he and his mom are missing out BIG time by not including the pickles and mustard! :)

      Reply
  3. curtis says

    January 9, 2021 at 10:42 am

    very very yummy deelish 4.75 stomachs,,,,i mean stars. i used flank steak, 2 pounds. great recipe.

    Reply
  4. Willi says

    December 29, 2020 at 9:55 am

    best food in the world

    Reply
    • Kimberly @ The Daring Gourmet says

      December 29, 2020 at 1:27 pm

      Thanks, Willi, it’s one of my all-time favorites too :)

      Reply
  5. Robin says

    December 26, 2020 at 7:44 am

    Whoops…forgot to rate it. Definitely a 5!

    Reply
  6. Robin says

    December 26, 2020 at 7:42 am

    This was my Christmas dinner and was outstanding! I needed to add a bit more broth toward the end, then took the juices and vegetables and ran it through a food mill. The gravy had amazing flavor and didn’t need any thickening agent. WAY better than my grandmother’s recipe! And the suggestion on the right type of pickle to use was spot on. I’m glad I was able to find them at my local German butcher. THANK YOU for this recipe, it was truly delicious and so very authentic.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 26, 2020 at 8:36 am

      I’m so happy you enjoyed it, Robin, and really appreciate the feedback, thank you!

      Reply
  7. Liz Karschner-Slone says

    December 23, 2020 at 9:44 am

    Thank you! I shall be making this on Christmas for dinner for my family. Figured it is good since we can’t gather this year and I miss my family (we were supposed to be in Germany visiting my Oma for Christmas). I’m also hitting up the Rotkohl recipe as well that you have on here.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 23, 2020 at 3:58 pm

      The absolute perfect Christmas Eve dinner, Liz! I feel your pain, we were supposed to be in Germany this year too. But in the absence of an in-person visit, great German food is definitely the next best alternative. In spite of the current situation, I hope you have a very warm and very Merry Christmas!

      Reply
  8. Charles L Noll says

    December 21, 2020 at 6:59 am

    I’m rating this a five star because it is exactly the way my Oma prepared it for our family every year for Christmas Eve dinner! My mother and father picked up the tradition after Oma and Opa passed, and now I carry the torch (Mom and Dad are now in their 80’s and don’t cook very often). We always serve it with rotkhol and spetzle as well. I want to thank you for publishing such amazing German recipes- I’ll be making your Stollen this year as well. Prost!!!!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 21, 2020 at 3:32 pm

      Thank you so much, Charles, and Merry Christmas!

      Reply
  9. Yermomma says

    December 20, 2020 at 3:13 pm

    Wait- there’s sugar in the ingredients but no instruction of where to put it?? IN with the mirepoix and broth???

    Reply
    • Kimberly @ The Daring Gourmet says

      December 20, 2020 at 4:11 pm

      It’s added at the end of Step 3.

      Reply
  10. John Ward says

    December 14, 2020 at 3:12 pm

    Don’t know why this recipe isn’t 5☆. Excellent illustrations. Easy to follow. Came out great. Thanks

    Reply
    • Kimberly @ The Daring Gourmet says

      December 14, 2020 at 9:51 pm

      Thanks so much, John, I’m happy you enjoyed it!

      Reply
  11. Sara says

    December 6, 2020 at 6:16 pm

    I was lucky to live in Germany for 12 years (Heidelberg, Stuttgart and Kaiserslautern) and I consider Germany my home. Every recipe I’ve tried of yours is simply wonderful. It’s so nice to have the taste of home every now and then. Thank you for sharing all of these delicious recipes.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 7, 2020 at 12:35 am

      Thank you so much, Sara, I’m thrilled that you’ve made several of my recipes and, most importantly, that you’ve enjoyed them! <3

      Reply
  12. Lee Anne says

    November 26, 2020 at 11:43 am

    Absolutely delicious. I’m not a red wine fan so I just used more beef broth. I used an immersion blender on the gravy with all the veggies left in. Gravy was delicious. Thanks.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 27, 2020 at 11:08 pm

      Thanks so much, Lee Anne, I’m happy you enjoyed it!

      Reply
  13. Joanna F says

    November 23, 2020 at 5:41 pm

    I made this for dinner tonight. My family LOVED it along with the Spatzel. I will definitely make it again. I used the veggies in the gravy by blending them in the blender.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 23, 2020 at 7:56 pm

      That’s wonderful, Joanna, I’m so glad your family enjoyed it, thank you!

      Reply
  14. Wynette says

    November 21, 2020 at 1:45 am

    Ok… I’m German, and this is the best recipe ever! So rich and flavourful! Rouladen is always a little time consuming, but this recipe is easy to follow.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 21, 2020 at 1:47 am

      Thanks so much, Wynette! :)

      Reply
  15. Susan says

    November 13, 2020 at 2:21 pm

    Tried this recipe and it was the best, all my company loved it. thank you I am making it for different company tonight

    Reply
  16. Keith Henderson says

    November 13, 2020 at 11:46 am

    I had almost forgotten about this recipe, it was one of the first ones we learned in culinary arts school back in the early 70’s, our instructor was a chef for the German army during ww2 ,leaned much during those times

    Reply
  17. john hallman says

    November 10, 2020 at 7:57 pm

    just an excellent tasting rouladen from this recipe, and for a first time try, too.
    A lot of fussing with that gravy prep for sure, but my wife raved about that, mostly, as ‘flavorful!”.
    Lastly, I am really glad I caught that comment toward the end re re-constituting all those goodies in the gravy prep and being able to tip them back in, all pulverized, to add flavor!
    well done!
    john hallman
    oro CDA

    Reply
    • Kimberly @ The Daring Gourmet says

      November 10, 2020 at 8:00 pm

      Thank you so much, John, I’m thrilled that you and your wife both enjoyed it!

      Reply
  18. Kyle R says

    October 16, 2020 at 2:32 pm

    I made this the other night and had to come back here to post a word of thanks to the author/creator. When I was much younger, my Oma and Opa made a delicious Rouladen that to this day I can still remember as one of the best things I had ever eaten. Over the years I have tried many permutations of that basic recipe my Oma passed down to us. I have to credit you as creating probably the best version I have ever tasted of the German Rouladen. First and foremost – the gravy! I dont know why it wasn’t apparent to me, but the flavor that comes from the leeks, carrots, celery and onion is simply unbelievable. I had a local butcher shop prepare some beef bracciole because I was having a special family dinner (to announce a new grandchild on the way) and I spent the time to prep all the onions, pickles, carrots and celery to make the day-of that much easier. I used a cast iron dutch oven and managed to fit 18 Rouladen into my 10 qt pot. Just as you mention in the recipe, the browning of the meat in the dutch oven, the scrapings on the bottom and the gravy soaking up all that goodness…..mercy. I effectively doubled this recipe and initially I wasn’t sure if that was too much red wine but guess what? NOPE it was fabulously delicious and I served it with spaetzle and red cabbage. I cant thank you enough for this and I have shamelessly written it all down and will use it for years to come because it takes the Rouladen from my childhood up so many notches! I had leftover bacon pieces and threw them into the pot while browning the veggies – I did puree’ the veggies and blended that back into the gravy. That was not a bad decision LOL. THANK YOU this was amazing

    Reply
    • Kimberly @ The Daring Gourmet says

      October 16, 2020 at 6:27 pm

      Thank you so much for feedback, Kyle! It really makes me happy to know that this recipe finally did the trick. I’m thrilled you enjoyed it and what a wonderful cause for a special family dinner – congratulations on your new grandchild!! Kind regards, Kimberly

      Reply
  19. Julie says

    October 2, 2020 at 9:02 am

    Omg. That was sooooo good. My husband said it was the best meal he’s had in a long time…heee heee thank you!!!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 2, 2020 at 9:14 am

      I’m so glad, Julie, thank you! :)

      Reply
  20. Ulfi says

    September 25, 2020 at 4:40 am

    Today is the first time I make this recipe, and my husband say WOW” is better than Restaurants. Really yummy.
    Thank you so much 😘

    Reply
    • Kimberly @ The Daring Gourmet says

      September 25, 2020 at 8:59 am

      I’m so glad, Ulfi, thank you!

      Reply
  21. Debra says

    September 16, 2020 at 4:00 am

    I would like to make this the day before . Steps please to store and refrigerate and reheat for special birthday dinner the next day.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 16, 2020 at 8:04 am

      Hi Debra, that’s right, just refrigerate it and then gently reheat it on the stove the next day.

      Reply
  22. Art Bartonic says

    September 11, 2020 at 5:14 am

    Great recipe. Do not puree and add vegetables back to broth. It makes a great sauce heavy and rather gritty.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 11, 2020 at 8:50 pm

      So glad you enjoyed it, Art, thank you!

      Reply
    • Joanne says

      October 6, 2020 at 7:24 pm

      Hi Art, I did purée the veggies to thicken the sauce and loved it. I’m on a low carb diet so thickening with puréed veggies hit just the right note. However, I agree, the sauce is a bit more substantial.

      Reply
  23. Cathy Finken says

    September 7, 2020 at 7:32 pm

    Sooooo delicious! I knew there had to be a better recipe then the one I have used for years. I wanted the flavour to match all of the effort it takes to make rouladen. Thank you for sharing this flavourful dish. My taste buds did a happy dance. I made a few slight changes, as for religious reasons we don’t use alcohol. I substituted apple juice and it turned out eye shutting/mouth moaning delicious. I thickened the gravy using corn starch with apple juice and it took it upon a notch. I strained the veggies out during this step and just just softened them up with a fork and added them back in. SIde note: in the past I’ve purchased the rouladen meat at the local market . This time I bought it at my local German meat market, as well as used specifically German pickles ($$$ and worth it.). I didn’t my usual prep work the night before to stay sane. Too bad my German husband now has caught a stomach bug this evening and cannot eat. It will be more wonderful tomorrow .

    Reply
    • Kimberly @ The Daring Gourmet says

      September 7, 2020 at 9:43 pm

      Thank you, Cathy, I’m absolutely thrilled to hear that! :)

      Reply
    • Lee Anne Embry says

      November 15, 2020 at 3:32 pm

      What brand pickles did you use? Also, was the apple juice sweet or unsweetened?
      Thanks

      Reply
  24. Barbara O'Brien says

    September 4, 2020 at 11:01 am

    Just the same way my Oma and Mutti made these. My grown children, now in their 30’s request this dish almost every time they visit.

    Reply
  25. Michael De Michele Jr says

    August 30, 2020 at 12:28 pm

    Absolutely love your recipes. I am making Rouladen with a few twists, my mom used to make this unfortunately my sister snatched my mother’s recipes after my mom passed so I lost all of my great grandmothers recipes along with my grandmother’s. So I search key words from what I remember and find things again, as I love to cook I enjoy making recipes my own. Italian and German in my blood so I love to combine different ethnic backgrounds. Thank you for posting this recipe you are bringing back wonderful memories of my mom.. 😊

    Reply
    • Kimberly @ The Daring Gourmet says

      August 30, 2020 at 2:18 pm

      Thank you so much, Michael, I really appreciate the compliment! <3 Happy cooking!

      Reply
  26. Todd says

    August 28, 2020 at 5:09 pm

    I’m up to 15 Daring Gourmet recipes. I finally got around to the Rouladen. This has been one of my favorites so far. The sauce for this recipe is absolutely amazing. Unfortunately I underestimated the size of my dutch oven and could only make four. I think the only reasonable thing to do is to buy a bigger dutch oven!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 29, 2020 at 11:47 pm

      I am absolutely flattered, Todd, you’re awesome! No need to buy a larger Dutch oven, just brown the Rouladen in batches and then stack them on each other in the Dutch oven to cook them, they don’t need to be in a single layer. I’m so glad you enjoyed them – thank you! P.S. I haven’t met a lot of Todd’s but I’m married to one :)

      Reply
  27. Helene says

    August 25, 2020 at 6:32 am

    Just found this website and am thrilled to find so many German recipes. This rouladen recipe is the exact recipe my mother used, according to the ingredients listed. She passed away at age 99 two years ago and didn’t pass down any recipes so I’m learning all I can here. She was very protective of her kitchen. When I’ve mastered my favorite German recipes that I grew up with I am looking forward to trying cuisines from other countries. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 25, 2020 at 11:24 am

      I’m so glad you found us, Helene! I hope you enjoy all the recipes you try here and hope they bring back many wonderful memories :) Warm regards, Kimberly

      Reply
  28. Karen Robin says

    August 18, 2020 at 10:44 am

    I agree about lots gravy: A meal without gravy (or some kind of sauce) is incomplete!

    Reply
  29. German George says

    July 16, 2020 at 9:09 am

    I am born and raised in Germany and grew up with my grandmother(Oma) and therefor I was used to delicious homemade food every day. Unfortunately when I moved to the states I no longer had the pleasure at eating at her house and I can’t describe how much I miss it.

    But then I found this… you have given me this warm feeling of home, good memories and a very amazing meal! I’ve made this a couple times already with only one change.. I substitute the pickle for mild and sweet sausage (just never been a fan of warm pickles).

    Thank you so much!!!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 17, 2020 at 1:32 pm

      That’s wonderful, George, I’m so glad you were able to enjoy this taste of home – thank you!

      Reply
  30. Victoria says

    July 10, 2020 at 5:19 am

    Spectacular! This was so delicious and the gravy was perfect. Will be making this regularly now. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 10, 2020 at 9:28 am

      Thanks so much, Victoria, I’m thrilled you enjoyed it!

      Reply
  31. Victoria says

    July 8, 2020 at 9:29 am

    Can these be rolled up in the morning and then cooked in the evening?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 8, 2020 at 9:31 am

      Hi Victoria, yes absolutely!

      Reply
  32. Victoria says

    June 23, 2020 at 7:40 pm

    Can I use flank steak to make this?

    Reply
    • Kimberly @ The Daring Gourmet says

      June 23, 2020 at 9:26 pm

      Yes you can, Victoria!

      Reply
      • Victoria says

        July 8, 2020 at 9:12 am

        Awesome! My husband has been asking for this meal for ages and I’m going to surprise him with it tomorrow

        Reply
  33. Bev H says

    June 2, 2020 at 8:57 am

    Made this for my hubby’s birthday dinner. Absolutely delicious. At the end I removed the Rouladen from the pot and used an immersion blender to blend the vegetables into the gravy, thickened a little more with cornstarch. I forgot the butter but will definitely make it again and try it with the butter and cream. Hubby and guests could not get enough.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 2, 2020 at 9:01 am

      I’m so glad it was a hit, Bev, thank you!

      Reply
  34. Tammy Kieselbach says

    May 15, 2020 at 8:53 pm

    Honestly the best recipe we have ever had. I wouldn’t critique nor change a thing. Absolute perfection when it comes to Rouladen. Thank you so much!!! Xo

    Reply
    • Kimberly @ The Daring Gourmet says

      May 15, 2020 at 9:33 pm

      I am absolutely thrilled to hear that, Tammy, thank you so much! :)

      Reply
  35. Christina says

    April 28, 2020 at 12:28 pm

    WUNDERBAR😍
    Making these right now.
    Can’t wait for my boyfriend to try😋
    This recipe brings alot of fond memories of my Mutti!!
    Thank you so much Kimberly sharing this beautiful recipe ❤
    Christina
    Ps
    I will let you know how it turned out!!

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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