Save It Tender beef rolls filled with savory bacon, onions, pickles, and mustard, braised to perfection in a rich, flavorful gravy—a classic German comfort dish.
I first tasted beef rouladen during a cozy autumn dinner at my grandmother's house. The warm aroma of the gravy and slow-braised beef always made family gatherings special.
Ingredients
- Beef top round (4 large slices): About 150 g each, pounded thin
- German mustard: 4 tsp, preferably medium-hot
- Bacon: 4 slices
- Onion: 1 large, finely chopped
- Dill pickles: 2, sliced lengthwise
- Salt and freshly ground black pepper: To taste
- Butcher&s twine or toothpicks: For securing rolls
- Vegetable oil: 2 tbsp
- Carrot: 1, peeled and chopped
- Celery stalk: 1, chopped
- Onion: 1 large, chopped
- Tomato paste: 2 tbsp
- Beef broth: 500 ml
- Dry red wine: 125 ml
- Bay leaves: 2
- Dried thyme: 1 tsp
- Flour: 1 tbsp
- Butter: 1 tbsp
Instructions
- Prepare beef slices:
- Lay out beef on a board, season with salt and pepper, spread mustard.
- Fill and roll:
- Place a slice of bacon, onion pieces, and a pickle on each slice, roll tightly, secure with twine or toothpicks.
- Sear rolls:
- Heat oil in Dutch oven and brown rouladen on all sides. Remove, set aside.
- Sauté vegetables:
- Add carrot, celery, onion to pot. Sauté 5 minutes. Stir in tomato paste, cook 1 minute.
- Deglaze and braise:
- Deglaze with wine, scrape browned bits. Add broth, bay leaves, thyme. Return rouladen to pot.
- Braise covered:
- Simmer covered for 1.5–2 hours until beef is tender.
- Finish gravy:
- Remove rouladen. Strain liquid, return to pot. Melt butter, whisk in flour to make roux, gradually whisk in liquid, simmer until thickened.
- Serve:
- Remove twine or toothpicks, slice if desired, serve with gravy.
Save It My family loves tucking into rouladen on chilly nights, sharing stories over plates laden with gravy and fluffy potato dumplings.
Required Tools
Cutting board, meat mallet, Dutch oven, kitchen twine or toothpicks, fine mesh strainer, saucepan, whisk.
Allergen Information
Contains: Mustard, dairy (butter), sulfites (wine), celery. May contain: gluten (flour—use gluten-free flour if needed), potential cross-contamination from processed meats. Always double-check ingredient labels.
Nutritional Information (per serving)
Calories: 470, Total fat: 25 g, Carbohydrates: 14 g, Protein: 43 g.
Save It Serve your beef rouladen with creamy mashed potatoes or spaetzle—every bite feels like a warm hug from home.
Recipe FAQs
- → Can I use a different cut of beef?
Top round is traditional for rouladen, but flank or sirloin can also work if sliced thin and pounded flat.
- → What sides pair best with this dish?
Potato dumplings, spaetzle, mashed potatoes, and braised red cabbage are ideal accompaniments for beef rouladen.
- → Can I make this dish ahead of time?
Yes, rouladen can be prepared and braised in advance. Reheat gently with its gravy when ready to serve.
- → Is there a dairy-free option for the gravy?
Omit butter and use oil or margarine instead for a dairy-free version of the classic gravy.
- → How do I secure rouladen for cooking?
Use kitchen twine or toothpicks to keep each beef roll tightly closed during the braising process.
- → Can I substitute wine in the sauce?
Replace red wine with more beef broth or a splash of balsamic vinegar if avoiding alcohol.