Home ยป Main Dishes ยป Authentic German Rouladen Recipe

Authentic German Rouladen Recipe

This post may contain affiliate links. See my disclosure policy.

One of Germany’s most famous and delicious dishes, Rouladen (Rinderrouladen) are beef roulades filled with bacon, onions, mustard and pickles, then browned and simmered in the richest gravy imaginable.  Mouthwateringly delicious and made the way my Mutti and Oma made it, 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.ย  My Oma was famous for her Kasseler, Kartoffelpuffer, Sauerbraten and her Rouladen.ย  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, Semmelknรถdel, KartoffelklรถรŸe, Rotkohl, Sauerkraut, you name it.ย  (I still do.)ย  For me the gravy was one of the primary highlights of the meal.ย  Rouladen is one of my all-time favorite German dishes and its accompanying gravy is arguably the king of all gravies.ย  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 is 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.

Beef 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 Slices of Beef 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.

What to Serve With Rouladen

Here are some traditional German sides you can pair with your Rinderrouladen:

semmelknoedel

Authentic Rouladen Recipe

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, Knรถdel, or Spรคtzle.

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

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

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 rinderrouladen german 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.

browning the beef

*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.

cooking the veggies and adding red wine

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 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, Semmelknรถdel (bread dumplings) or KartoffelklรถรŸe (potato dumplings) or Spรคtzle.

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

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

rouladen recipe german traditional authentic bacon pickles onions mustard best

Authentic German Rouladen

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.
5 from 257 votes
Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 25 minutes
Course Entree, Main Dish
Cuisine German
Servings 4 servings
Calories 392 kcal

Ingredients
  

  • For the Rouladen:
  • 8 slices top round beef, about 4×6 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 (I use avocado oil because it's ideal for high heat)
  • 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 Spรคtzle, Homemade SemmelKnรถdel (or Kartoffelknรถdel) or boiled potatoes.

Notes

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

Nutrition

Serving: 2rouladenCalories: 392kcalCarbohydrates: 12gProtein: 39gFat: 26gSaturated Fat: 11gCholesterol: 97mgSodium: 1121mgPotassium: 360mgFiber: 2gSugar: 3gVitamin A: 2073IUVitamin C: 5mgCalcium: 54mgIron: 1mg
Keyword Beef Rouladen, Rouladen
Tried this recipe?Let us know how it was!
kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

Read more about me...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 from 257 votes (123 ratings without comment)

401 Comments

  1. This is a very good recipe. My mother always left out the pickles but I do not mind them, for some time I thought the pickles were weird but I got used to them eventually. On occasion I add some capers if I don’t have pickles and it adds a different twist to a classic German meal. I found some thin slice large beef pieces at the store and had to grab them and make some large ones.This is my go to recipe even when I am short on Red Wine.
    I have used Ketchup when I don’t have tomato paste and its fine.
    When Mom was still alive she loved them.
    The care you take to offer real authentic recipes is noted.

    1. My mom was taught this recipe back in the 50’s by the
      German-born spouse of one of my dad’s fellow Army officers. Inge was originally from Karlsruhe. My mom tinkered with the recipe over the years, replacing the pickles with capers and adding a small slice of carrot when rolling them up. She also added a few whole cloves, some allspice and a half bottle of good red wine to the pot before simmering.

      Years later we were living in Germany and visited Inge and her family in Karlsruhe. My mom made them her modified recipe one night and they were so amazed with the results that Inge’s mom asked for the recipe!

      My wife learned the recipe from my mom before she passed away over forty years ago and makes it every Christmas. If she can’t find thin-sliced top round she has substituted thin-sliced pork loin with very good results. The only modification she has made is to use a full bottle of red, and to thicken the gravy using arrowroot without straining out all the veggies.

  2. looked @ all ur German recipes, this 1 will B 1st.
    Just need to know what cuts or section of beef. I can cut out the roll ups or ask butcher. Just need some names (lifetime vegetarian till, last 10 meat).
    Thnx, will make the side you’ve provided too. Serving w/cold Chardonnay/Riesling (not red). Armagnac, tabak & kaffee after. May B chocolate rum balls after a game or walk, may B apple strudel.

  3. Hi! Just stumbled across this recipe & your amazing site when researching new meals to make. I am wondering whether you know how well the rouladen reheat. Like, can I make them a day or two in advance and then reheat/serve in a crock pot? Or are they better the day-of. Thanks in advance for your help!

    1. I prepare a couple of dozen of these, after you brown them cool them in an ice bath and freeze 2-4 in a container. Rethaw overnight, spin up an easy gray and bake for an easy dinner!

    1. Hi David, they’re pickles imported from Germany. I link to an example in the recipe as a point of reference but I don’t recommend buying them on Amazon, they’re too expensive. Some large grocery stores carry imported German pickles. Some Asian grocery stores also carry German products. Of if you have a World Market in your area they often carry them as well.

  4. Recently widowed and learning to cook after 44 years of not going near a stove except to snatch some of my wife’s cooking before she was ready to serve it. I am planning on cooking this dish in the oven but am curious, should I cook it covered or uncovered? Or does it even matter? Thanks in advance for your answer.

  5. Thankyou for this recipe. Made using german pickles and german mustard in the link and wow the taste was exactly when my mother used to make this dish. This is a terrific dish and definately a keeper.

  6. Can the recipe be frozen when there is pickles in it and the bacon was previously frozen, thawed, then refrozen. This time I bought two to try from a German Butcher Shop, looking forward to the. Will serve w/ egg noodles.

  7. I made this for Christmas dinner last year in honor of my late mother. My father told numerous stories of the times mom would make this dish from her German heritage. I froze two and just got them out last night. Still fabulous! This is an excellent recipe and it freezes well if you are looking for something to help with your meal prepping.

  8. Made the dish this evening. I used home preserved dill pickles. Tasty meal served with German purple cabbage and spaetzle. Next time I will double the sauce/gravy as it was so good. Definitely will make again. Thank you for sharing.

  9. I would give this 10 stars if I could! Iโ€™ve made it numerous times and itโ€™s a family favorite. Iโ€™d like to make it for my nephew who doesnโ€™t eat beef. I know itโ€™s not traditional but, do you think I could make this using pork? What cut of pork would you recommend using? Thank you Kim, I love everything you do!
    Kitten

    1. Thank you so much, Kitten, as always! :) Sure, you can make make this with pork. I would go with pork steaks because they have some marbling and will do well with the slow-simmering, remaining moist and tender. Use one pork steak per rouladen, pounding it as thin as you can get it. Thanks again and happy cooking! :)

  10. This recipe is in an entirely different dimension. I haven’t had a German dish that was this insanely delicious in a long time. The time it takes to prepare and cook this meal is more than worth it! Vielen Dank!

  11. Let me say first that my mother, that has just recently passed was a native Bavarian and didn’t think until recently stumbled upon this recipe and web site, about how much I miss her..never could duplicate what she could accomplish in the kitchen..your recipe here is about as authentic as hers.. ty and keep up the awesome job.
    M.Kelly

  12. The elephant in the room here is how does it taste with using yellow mustard and dill pickles? I forged ahead with this Americanized version and will let you know. I suspect it will taste great and will have to look forward to the authentic Deutsche pickle and mustard. Will apprise but meanwhile any predictions would be appreciated and enjoyed.