Authentic German Rouladen
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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!
The BEST Rouladen Recipe
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 Rinderrouladen (beef roulades). 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, Semmelknödel, Kartoffelklöße, 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 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
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 I’ve provided step-by-step pictured instructions to ensure your success!
Prepare the slices of beef. 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.
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 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.
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.
What to Serve With Rouladen
You can pair your Rouladen with any number and variety of sides much like you would a beef roast. Here are some traditional German sides you can pair with your Rinderrouladen:
- Rotkohl (German Red Cabbage)
- Spätzle (German Noodles)
- Semmelknödel (German Bread Dumplings)
- Kartoffelklöße (German Potato Dumplings)
- Kartoffelpuffer (German Potato Pancakes)
- German Potato Salad (Kartoffelsalat)
- Creamy German Cucumber Salad (Gurkensalat)
- Bohnensalat (German Green Bean Salad)
- German Carrot Salad (Karottensalat)
For more authentic German dishes try my:
- Sauerbraten
- Königsberger Klopse
- Käsespätzle
- German Potato Salad
- Senfbraten
- Schnitzel
- Jägerschnitzel
- Schweinshaxe
- Maultaschen
- German Potato Soup
- Frikadellen
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Authentic German Rouladen
Equipment
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 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
Originally published on The Daring Gourmet October 29, 2019
Hi, I’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!
I really enjoyed your delicious homemade German Rouladen!
Thank you so much, Lily!
This was amazing. My parents are also from Stuttgart, (Untertürkheim)… and my mother used to cook up a Schwabische dream. She’s elderly now with dementia, so if I want the food from my childhood, I have to do it myself.
This recipe was spot on! The ONLY thing I would do, is add some paprika to the meat or a little bit to the söße (sauce).
Fantastic, Ron, thank you so much for the feedback, I’m thrilled that you enjoyed it!
I also would love to be able to make knoedel from day old rolls as she did, but mine always fall apart! I understand that I should not let the bouillon boil but still have the same,problem.
Thank you!
My wife made Roladen for dinner with our daughter and family. We have rescheduled it 5 days from now. Can you chill the Roladen in the refrigerador or do you have to freeze them? Excellent description of the recipe.
Hi, five days is pushing it, I would probably go ahead and freeze them.
I have been looking for this recipe for about 24 years now no kidding !! Thank you for posting it I will be following you and now looking for Indian food recipes now !!!!
Oh I’m so glad, Rodney, thank you so much and I hope you find many more recipes that you enjoy!
Kim, that was amazing thankyou, my omi ( couldn’t say oma when young so omi stuck) would make this nearly exactly the same. she passed 16 years ago, couldn’t find recipe quite the same, danke.
still on the hunt for her so yum snack/ dessert cakes. she never named them just made them. they were almost like a muffin but smaller and softer, great for dunking in milk. if you have a recipe for it or something like it I’d appreciate it.
Thank you so much, Adrian, I’m thrilled that you enjoyed it! My kids call my mom “Omi” as well :) Without more details about those cakes I’m really not sure what they could be. If you can share any more details about their flavor profile and appearance I’ll do my best to help and perhaps some of our other readers may have some ideas as well.
This is cooking as we speak. My rouladen always turns out tough , so I am following the time more closely. My mom always made a marble cake but mine turns out too dense and dry. Suggestions?
Hi Linda, German marble cakes (Marmorkuchen) fall into the category of “tea cakes”, which means they are supposed to be dry because they are typically eaten with tea or coffee. Cakes made with all butter tend to be dry because butter has a drying effect. To add a bit of moistness to it I recommend either substituting oil or, what I would recommend, is using half oil/half butter (that way you still get the benefit of some of that wonderful butter flavor).
Awesome. Tastes like Mother’s. I think I did her proud with this! Danka!!!!
Thank you, Patricia, I’m so glad you enjoyed it!
Really want to try this recipe. We can’t use wine in cooking. Do you have recommendations for substitutes? Would not using it make a big difference?
Hi Shoaib, you can substitute more beef broth for the wine and it will still taste amazing! :)
Made it love it!
Fantastic, thank you Patti!