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German beef rouladen is a comforting, old-world dish packed with savory flavor. Thin slices of beef are rolled around a filling of bacon, onions, mustard, and pickles, then seared and braised until tender. The rolls soak up a rich, meaty gravy, making every bite flavorful and satisfying.
This dish may look impressive, but it’s surprisingly simple to prepare. Because the beef is sliced thinly, it cooks quickly and evenly. Meanwhile, the braising liquid transforms into a deep, flavorful sauce. As a result, rouladen is perfect for Sunday dinners or holidays—yet it’s easy enough for a weeknight when you’re craving comfort food.
What You’ll Like About This Recipe
Traditional flavors. Mustard, bacon, and pickles give rouladen their classic taste.
Tender beef. Slow simmering transforms lean beef into a fork-tender dish.
Comforting sauce. A simple tomato-based gravy ties everything together.
Ingredient Notes
- Beef round steaks – Thinly sliced beef rolls easily and cooks evenly.
- Whole grain mustard – Adds tang and depth to the filling.
- Bacon – Provides richness and seasoning inside the rolls.
- Dill pickle – A traditional ingredient that balances the richness.
- Tomato sauce – Forms the base of the braising sauce.
- Worcestershire sauce – Adds savory depth without overpowering.
Steps to Make German Beef Rouladen
- Lay the beef slices flat and spread with mustard.
- Sprinkle with onion and top each with bacon, carrots, and pickle.
- Roll the beef tightly and secure with toothpicks or skewers.
- Dredge the rolls in seasoned flour, reserving extra flour.
- Brown the rouladen on all sides in hot oil.
- Combine the sauce ingredients and pour over the beef.
- Cover and simmer until the beef is tender.
- Remove the rouladen and thicken the sauce with a flour slurry.
- Return the sauce to the pan and serve.
Tips
- Roll tightly. A snug roll helps keep the filling inside.
- Secure well. Use sturdy toothpicks or small skewers.
- Brown evenly. Browning adds flavor to both the beef and the sauce.
- Simmer gently. Low heat keeps the beef tender.
Recipe Variations
- Traditional brown gravy. Instead of tomato sauce, use beef broth with a splash of red wine vinegar or pickle juice, then thicken with flour or cornstarch slurry for a classic German-style gravy.
- Mushroom addition. Add sliced mushrooms to the sauce for extra depth.
- Oven-braised. Finish covered in a 325°F oven instead of stovetop simmering.
- No pickle version. Omit the pickle for a milder flavor.
Serving Suggestions
- Serve rouladen with mashed potatoes, spätzle, or potato dumplings.
- Pair with braised red or green cabbage, roasted Brussels sprouts, or buttery green beans.
- Add crusty bread or soft dinner rolls to soak up the rich gravy.
- Garnish with chopped fresh parsley for a touch of color and freshness.
How to Store
Refrigerate: Store rouladen and sauce in an airtight container for up to 4 days.
Freeze: Freeze cooled rouladen with sauce for up to 3 months.
Reheat: Reheat gently on the stovetop or in a covered dish in the oven.
Refresh: Add a splash of broth or water if the sauce thickens too much.
German Beef Rouladen
Ingredients
- 1 ½ pounds round steak, cut into 4 portions and thinned to 1/4-inch thickness.
- 3 tbsp whole grain mustard
- ¼ cup onion, minced
- 4 strips bacon
- 2 carrots, cut into matchsticks
- 1 large dill pickle, quartered lengthwise
- 2 tbsp flour
- 1 ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp vegetable oil
- 8 ounces tomato sauce
- 1 tsp Worcestershire sauce
- 1 cup hot water or unsalted stock
- 1 tsp brown sugar
Instructions
- Prepare the Beef Rolls: Lay the steak slices on a cutting board. Spread mustard on each steak and sprinkle with the minced onion. Place a bacon strip on each slice. Lay carrot sticks and a pickle quarter at the end of each of the steaks. Roll up jelly roll style and secure with toothpicks or skewers.
- Dredge: Combine the flour, salt, and pepper. Coat roll-ups with the seasoned flour. Reserve any remaining flour mixture in the refrigerator until the meat is done.
- Brown the Beef Rouladen: Heat the oil in a heavy skillet or Dutch oven over medium-high heat. Add the steak rolls and brown on all sides.
- Add Sauce Ingredients and Simmer: Combine tomato sauce, Worcestershire sauce, hot water, and brown sugar, and pour it over the meat. Cover the pan and simmer for 1 hour. Alternatively, you may cover the pan and place it in a 325°F oven for 1 hour. Remove the meat to a platter and remove the toothpicks or skewers; keep warm.
- Finish the Dish and Serve: Combine 2 tablespoons of reserved flour mixture with 2 tablespoons of cold water and whisk to make a smooth paste. Add to the sauce and cook, stirring, until thickened and bubbling. Pour the tomato sauce over the rouladen and serve.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
