Classic Tender German Rouladen
A cozy and flavorful traditional German beef rouladen recipe featuring thinly sliced beef rolled with bacon, onions, pickles, and mustard, slow-cooked in a rich gravy. Perfect for family dinners and special occasions.
- Prep Time: 17 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 17 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: German
Ingredients
Scale
- 4 thin slices of top round or flank steak (about 6 oz / 170 g each)
- 2 tablespoons German-style mustard (or Dijon)
- 4 strips of smoked bacon, cooked until just crisp
- 1 large onion, finely chopped
- 4 small dill pickles, sliced lengthwise
- 2 cups (480 ml) beef broth
- 2 tablespoons butter or oil
- 1 tablespoon flour (or cornstarch/arrowroot powder for gluten-free)
- Salt and pepper to taste
- Optional: 1/2 cup chopped carrots
- Optional: 1/2 cup chopped celery
Instructions
- Lay out the beef slices on a clean surface. If they’re not thin enough, gently pound them with a meat mallet to about 1/4 inch (6 mm) thickness. Season both sides lightly with salt and pepper.
- Spread about 1/2 tablespoon of mustard evenly over each slice, covering the surface.
- Place 1 strip of cooked bacon, a spoonful of chopped onions, and 1 pickle slice lengthwise on each beef slice, leaving about 1/2 inch (1 cm) border on edges.
- Starting from one end, roll each slice around the filling tightly but gently. Secure with toothpicks or kitchen twine to keep the filling inside.
- Heat butter or oil in a Dutch oven or large heavy-bottomed skillet over medium-high heat. Add the rouladen rolls seam-side down and brown on all sides until nicely caramelized, about 3-4 minutes per side.
- Remove rouladen and set aside. In the same pot, add remaining chopped onions (and optional carrots and celery). Sauté until softened and golden, about 5 minutes.
- Sprinkle flour over the vegetables and stir well to combine, cooking the flour for 1-2 minutes to avoid a raw taste.
- Slowly pour in beef broth while stirring constantly to avoid lumps. Return rouladen rolls to the pot. Bring to a gentle simmer, cover, and cook on low heat for about 45 minutes to 1 hour, or until beef is tender.
- Remove rouladen, discard toothpicks. If gravy is too thin, simmer uncovered for a few minutes to thicken. Adjust seasoning with salt and pepper. Serve rouladen topped with gravy.
Notes
Use thin beef slices for tender rouladen. Brown rouladen thoroughly for flavor. Secure rolls with toothpicks or twine to prevent filling from escaping. Slow simmering breaks down fibers for melt-in-mouth texture. For gluten-free, substitute flour with cornstarch or arrowroot powder. Rest rouladen a few minutes before serving to redistribute juices.
Nutrition
- Serving Size: 1 rouladen roll
- Calories: 375
- Sugar: 3
- Sodium: 700
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 8
- Fiber: 1
- Protein: 30
Keywords: German rouladen, beef rouladen, traditional German recipe, cozy meal, slow cooked beef rolls, German comfort food