German Beef Rouladen
These traditional German-style beef rolls are filled with bacon, carrot sticks, and pickles. It’s a budget-friendly dish with loads of flavor!
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.
Recipe Variations
- Use prosciutto or pancetta in place of bacon for a twist on the traditional flavor.
- Add finely chopped carrots or mushrooms to the onion filling for extra texture.
- Spread a layer of horseradish or garlic paste along with the mustard for added heat.
- Substitute dill pickles with sweet pickles for a slightly different flavor balance.
- Use veal or pork cutlets instead of beef for a lighter version.
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.
Storage and Reheating.
Refrigerate: Store leftover rouladen in an airtight container in the refrigerator for up to 4 days.Freeze: Freeze rouladen in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
To Reheat: Place the rouladen and gravy in a covered skillet or saucepan over medium-low heat until warmed through. You can also reheat in the oven at 325°F, covered, for about 20 to 25 minutes.
German Beef Rouladen
These German beef rolls, or Rouladen, are filled with a savory mixture of bacon, onion, carrot sticks, and bacon. The beef rolls are cooked to perfection in a simple tomato-based sauce.
Ingredients
- 4 small thin boneless round steaks, about 1/4-inch thick, or a round roast, cut into 1/4-inch thick slices
- 3 tablespoons prepared whole grain mustard
- 1/4 cup minced onion
- 4 strips bacon
- 2 carrots, cut into matchsticks
- 1 large dill pickle, quartered lengthwise
- 2 tablespoons flour
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoon vegetable oil
- 1 can, 8 ounces tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 cup hot water or unsalted stock
- 1 teaspoon 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.
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