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!
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.
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
Get our recipe for Authentic German Semmelknödel (Bread Dumplings)
Get our recipe for Authentic German Späetzle
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!
© 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. 
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, 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.
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.)
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.
Serve the Rouladen with Rotkohl and either boiled potatoes, Semmelknödel (bread dumplings) or Kartoffelklöße (potato dumplings) or Spätzle.
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Authentic German Rouladen
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
Bill says
EAR EAR
Hervorragend! I remember on occasions we used to eat this with Dampfnudel (not the sweet kind, but rather the savory that normally was eaten with Erbsensuppe) which would be awesome to soak up the gravy.
I suddenly have this strong urge to give Mom a call.
Thanks Kimberly!!!
Kimberly @ The Daring Gourmet says
Awesome, Bill, such delicious memories! And yes, follow that urge and call your mother – today – and tell her you’re thinking of her and love her! :)
Sue says
There is a savory Dampfnudel!! My Mother-in-Law used to make the sweet kind but I never learned how to make it properly. Maybe Kimberley you have a recipe? I’ll check in your recipe list. Would love to make them for my husband. He would be totally surprised.
Kimberly @ The Daring Gourmet says
Hi Sue, yes, I already have it on my “recipes to post” list to publish my sweet Dampfnudeln recipe. Stay tuned :)
Kathy says
Can these be frozen up to a certain step then thawed and cooked, OR should I completely cook then freeze and just warm them?
Kimberly @ The Daring Gourmet says
Hi Kathy, the latter – I would cook them first, then freeze them, then gently reheat in gravy.
Toni says
This would be a huge hit at my house!
Karen Bushy says
Gundelsheim German Barrel Pickles are available at Wal-Mart for $6.00 a jar. Seems to be an ok price. Will go looking for them next week. Thanks for your prompt, helpful response. I do appreciate it.
Kimberly @ The Daring Gourmet says
Hi Karen, yes, those are perfect. You’ll have leftovers but you can make delicious use of them by making either of those German “salat’s” that I mentioned – they’re both terrific :)
Karen Bushy says
I’ve made a version of these for years; VERY much look forward to making your version. Looks FANTASTIC! Two questions, please: What are “German” pickles (I’ve used Dill pickles in the past); and, we have a family member with a carrot allergy (if you can believe it!). Wondering if you or your readers have any suggestion of a vegetable to substitute here, knowing that carrots add flavor and sweet earthiness to the recipe. I suppose I could just leave them out, but if anyone knows of a non-carrot-family substitute, I’d be grateful. Thank you for sharing your recipe. Grandma Steinmetz would have loved to know we’re still making her ‘good stuff’!
Kimberly @ The Daring Gourmet says
Thank you, Karen! Yes, you can either leave the carrots out or you try substituting parsnips as long as your family member isn’t also allergic to those. German pickles tastes very different than American dill pickles. Different flavor and not anywhere near as vinegary. It’s hard to explain but once you’ve tried them you’ll see what I mean. There are certain dishes that just really NEED those real German pickles in order to taste like they’re supposed to. For example Fleischsalat and Wurstsalat. Since the pickle flavor isn’t quite as prominent in Rouladen as it is in some dishes you can get away with using American pickles but the Rouladen just won’t taste the same. It really is those small, authentic touches that go a long way. I linked to an example of German pickles on Amazon where they’re ridiculously expensive, but there are large grocery stores that carry German pickles. If you can possibly get hold of some I highly recommend it for optimal flavor.
Katerina says
WOW!! This looks incredible!! I can’t wait to try this recipe!
Demeter says
This looks fantastic! Love how fully loaded these are!!
Sara Welch says
Such a delicious recipe and packed with flavor! Easily, a new family favorite recipe, indeed!
annie says
Thank you for the step by step photos! This is so helpful!
Kitten says
Thank you for posting this! I just made these a few weeks ago (different recipe) and they were delicious. I searched your blog numerous times convinced this recipe was there and was so disappointed that I couldn’t use a Kimberly recipe! I served them with your Rotkohl and made your plum cake for dessert. I can’t wait to try your recipe, I like the idea of the leeks and tomato paste. If I had only waited a few weeks…
Kimberly @ The Daring Gourmet says
Thank you, Kitten :) This has been one of my most requested recipes and it’s been a long time coming for sure. Yes, the veggies really contribute greatly to a phenomenal gravy. At whatever point you get around to trying this recipe I’ll look forward to your feedback.
Stephanie says
This was the first time I have ever made rouladen and it was amazing! So flavorful and it was super easy to make. Thanks!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Stephanie, thank you! Agreed, they’re not hard to make at all, they just take some time. But they’re so worth it :)
Ashley F says
Eek! I love traditional family recipes like this! Love the sound of that gravy too! I could use that to pour over mashed potatoes as well!
Chelsea says
This was soo delicious and so flavorful!! It was a total hit! Thanks for sharing!
Kimberly @ The Daring Gourmet says
I’m so glad it was a hit, Chelsea, thank you!
Lauren Kelly says
This reminds me of something my grandmother used to make! So delicious, thank you!
Kimberly @ The Daring Gourmet says
Glad it brought back those memories, Lauren, thank you! :)
Billy says
I used to make rouladen’s all the time but your recipe is seriously so good! The addition of bacon just takes it over the top and it’s phenomenal! Thanks for an awesome recipe.
Kimberly @ The Daring Gourmet says
Thanks so much, Billy! Bacon has a way of making practically everything better, doesn’t it? :)