Authentic German Beef Rouladen

An old-fashioned and beloved classic dinner from German cuisine: authentic German Rouladen. This traditional dish boasts tender beef rolls enveloping a flavorful filling of bacon, onions, mustard, and pickles; all simmered to perfection in a rich gravy.

Three rouladen beef rolls on a white plate covered in gracy. One is cut in half to reveal the pickle and bacon inside.

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German rouladen is the perfect recipe for cozy family dinners, special dates, or festive holiday gatherings. There is just something so comforting about this traditional dish.

Enjoy your Rouladen with classic side dishes that complement its rich flavors, like German potato dumplings kartoffelklöße, and German bread dumplings semmelknödel for a hearty option, or opt for Rotkohl (braised red cabbage) for a sweet and tangy contrast. Kartoffelsalat (potato salad) offers a refreshing alternative, and spaetzle (egg noodles) is a longstanding traditional side.

Love German food? Try my German potato soup or liver dumpling soup, or brats and sauerkraut!

Ingredient Notes, Variations, & Substitutions

The quantities of each ingredient are listed in the printable recipe card; this section will help you make the best German rouladen with what you have with all of the important notes and variations.

All of the ingredients needed to make authentic German rouladen beef rolls.
  • Top-round steak | Or flank steak. Sliced 1/2 inch thick, trimmed of any fat or gristle, and then pounded until 1/4 inch thick. Look for thinly sliced beef at your local butcher or supermarket, or ask your butcher to prepare it for you
  • Mustard | German-style or hot-spicy style mustard is best. You want something strong. Dijon will also work.
  • Onion | Finely diced yellow onions is what I prefer. As small as possible.
  • Bacon | You want strips of bacon, look for leaner cuts that do not have too much fat, should be about 8 inches long
  • Sour Dill Pickles | Rinsed and cut lengthwise into halves
  • Fat or Oil | For browning the meat. Lard is traditional and what I use or tallow. You can use whatever fat or oil you prefer as long as it’s more neutral flavored.
  • Suppengrün | The German soup and sauce trinity of carrotsleeks, and celeriac is the base to most soups, sauces, and marinades. Here, the carrots are omitted, but celery is added. If you don’t have celeriac, you may omit it or replace it with parsnips or carrots in the exact quantities as listed in the recipe card.
  • Roux | Flour + butter to thicken the sauce. You can use all-purpose flour of your favorite gluten-free substitute.
  • Seasonings | Salt + pepper to taste

Rouladen Instructions (Photos)

Pounded beef steak in a rectangle shape covered in mustard.

Step 1: Cut steak into six rectangular pieces about 4 inches wide and 8 inches long. Pound meat with a mallet (if needed) until it is 1/4 inch thick. Sprinkle with some salt & pepper on both sides, going easy with the salt as we will be adding pickles and bacon into the meat.

Pounded beef steak in a rectangle shape covered in mustard with strips of bacon laid on top..

Pounded beef steak in a rectangle shape covered in mustard with strips of bacon laid on top and then pickles on top of that..

A pair of hands tightly rolling the beef into rolls.

Step 2: Spread each beef rectangle with some mustard, followed by a sprinkling of some onions, and then place a slice of bacon down the center.

Lay a strip of pickle across the narrow end of each piece of beef.

The finished rouladen tied with string and pierced with toothpicks.

Step 3: Roll the meat around the pickle into a cylinder. Tie the rolls at each end with kitchen twine.

You may use toothpicks instead.

Three rouladen frying to crispy, browned perfection on a cast iron pan.

Step 4: In a heavy, preheated pan (like a cast iron skillet), add your oil or fat over moderate heat and then add the rolls in batches, browning them deeply on each side.

Do not let them burn. Transfer the seared rolls onto a plate.

Three rouladen in brown sauce.
Photo Credit: The Peasant’s Daughter.

Step 5: When your rolls are all done browning, pour water into the skillet and scrape up any fond and browned bits from the bottom with a wooden spoon.

Add the celery, leeks, celeriac, parsley, and salt, and bring to a simmer before returning all of the beef rolls back to the skillet.

Cover the skillet and reduce the heat to low, simmering gently for 1 hour or until the meat shows no resistance when pierced with a fork.

Turn the rolls once or twice during the cooking hour.

Three rouladen in brown sauce.

Step 6: Once done, transfer the rolls to a platter and keep them warm while you make the sauce.

Strain the cooking liquid left in the pot/skillet through a colander, pressing down hard on the veggies before discarding them.

Return the liquid to the skillet and boil it briskly until it reduces down to a thick sauce.

As this is cooking, make the roux.

Thickened gravy.

Step 7: In a separate small pot or pan, melt the butter, sprinkle in the flour, and cook this roux until it thickens and begins to turn a pale yellow color.

Do not let it burn. Stir constantly.

Add this roux slowly to the other liquid, whisking until the sauce is smooth and thick. Taste for seasoning and adjust for salt and pepper as needed.

Three rouladen beef rolls on a white plate covered in gracy. One is cut in half to reveal the pickle and bacon inside.

Step 8: Serve your rouladen smothered in the thick, creamy gravy alongside your side dishes.

Hint: Instead of using water to deglaze the pan, use chicken, beef, or vegetable stock with a splash of red or white wine.

Two rouladen beef rolls on a white plate smothered in a rich and creamy gravy sauce.

FAQ

Storage, Freezing, & Reheating of Rouladen

Storage: If you have leftover rouladen, store them in an airtight container in the refrigerator. Properly stored, they can last for up to 3-4 days.

Reheating: To reheat refrigerated rouladen, you can gently warm them in a skillet over low heat, or place them in a baking dish with a bit of beef broth or gravy to keep them moist. Cover the dish with foil and reheat in a preheated oven at 325°F (160°C) for about 15-20 minutes, or until heated through.

Freezing: If you want to freeze rouladen for longer storage, wrap them individually in plastic wrap or aluminum foil, or place them in a freezer-safe container with layers of parchment paper in between to prevent sticking. Frozen rouladen can last for up to 2-3 months in the freezer.

Thawing: When you’re ready to enjoy frozen rouladen, transfer them to the refrigerator to thaw overnight. Once thawed, you can reheat them following the same methods mentioned above.

Three rouladen beef rolls on a white plate covered in gracy. One is cut in half to reveal the pickle and bacon inside.

Authentic German Rouladen

Jana Dziak
Traditional German rouladen: tender beef rolls enveloping a flavorful filling of bacon, onions, mustard, and pickles; all simmered to perfection in a rich gravy.
No ratings yet
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Dinner
Cuisine German
Servings 6
Calories 403 kcal

Ingredients
  

  • 3 lbs Top-round steak Or flank steak. Sliced ½ inch thick, trimmed of any fat or gristle, and then pounded until ¼ inch thick into rectangles.
  • 6 teaspoons Mustard A strong German-style mustard or dijon.
  • ¼ cup Onion Diced as small as possible.
  • 6 slices Bacon strips Leaner cuts, you want them about 8-inches long.
  • 3 medium Dill Pickles Rinsed and cut lengthwise into halves.
  • 2 tablespoons Fat or Oil Neutral. I prefer lard or tallow.
  • ¼ cup Celeriac You can replace this with parsnips, carrots, or more celery.
  • ¼ cup Leeks Thinly sliced, white parts only.
  • ¼ cup Celery
  • 3 tablespoons Parsley Finely chopped.
  • 2 cups Water Chicken, beef, or veggie stock with a splash of red or white wine is better.
  • 1 tablespoon Butter Unsalted.
  • 2 tablespoon Flour All-purpose or gluten-free.
  • Salt + pepper To taste.

Instructions
 

  • Cut steak into six rectangular pieces about 4 inches wide and 8 inches long. Pound meat with a mallet (if needed) until it is ¼ inch thick. Sprinkle with some salt & pepper on both sides, going easy with the salt as we will be adding pickles and bacon to the meat.
  • Spread each beef rectangle with some mustard, followed by a sprinkling of some onions, and then place a slice of bacon down the center.
  • Lay a strip of pickle across the narrow end of each piece of beef.
  • Roll the meat around the pickle into a cylinder. Tie the rolls at each end with kitchen twine. You may use toothpicks instead.
  • In a heavy, preheated pan (like a cast iron skillet), add your oil or fat over moderate heat and then add the rolls in batches, browning them deeply on each side. Do not let them burn. Transfer the seared rolls onto a plate.
  • When your rolls are all done browning, pour water into the skillet and scrape up any fond and browned bits from the bottom with a wooden spoon.
  • Add the celery, leeks, celeriac, parsley, and salt, and bring to a simmer before returning all of the beef rolls back to the skillet. Cover the skillet and reduce the heat to low, simmering gently for 1 hour or until the meat shows no resistance when pierced with a fork. Turn the rolls once or twice during the cooking hour. Once done, transfer the rolls to a platter and keep them warm while you make the sauce.
  • Strain the cooking liquid left in the pot/skillet through a colander, pressing down hard on the veggies before discarding them. Return the liquid to the skillet and boil it briskly until it reduces down to a thick sauce. As this is cooking, make the roux.
  • In a separate small pot or pan, melt the butter, sprinkle in the flour, and cook this roux until it thickens and begins to turn a pale yellow color. Do not let it burn. Stir constantly. Add this roux slowly to the other liquid, whisking until the sauce is smooth and thick. Cook for a few minutes to make sure the raw flour is cooked. Taste for seasoning and adjust for salt and pepper as needed.
  • Serve your rouladen smothered in the thick, creamy gravy alongside your side dishes.

Nutrition

Calories: 403kcalCarbohydrates: 6gProtein: 54gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 144mgSodium: 611mgPotassium: 959mgFiber: 1gSugar: 1gVitamin A: 371IUVitamin C: 5mgCalcium: 88mgIron: 5mg
Tried this recipe?Let us know how it was!

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