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Classic German Beef Rouladen Recipe

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★★★★★

4.6 from 346 reviews

Beef Rouladen is a classic German comfort dish featuring thinly sliced beef rolled with mustard, bacon, pickles, carrots, and onions, then seared and slowly braised to tender perfection in savory beef broth. The result is a flavorful, hearty meal topped with a rich homemade gravy, perfect for cozy family dinners.

Ingredients

Scale

Meat and Fillings

  • 2–3 lbs round roast, thinly sliced lengthwise at 1/8 inch thick
  • 8–12 slices bacon (optional)
  • 1 onion, very thinly sliced
  • 2 carrots, very thinly sliced, julienned
  • 2 whole dill pickles, thinly sliced

Condiments and Seasonings

  • 1/2 cup German mustard (or Dijon or stone-ground mustard)
  • Salt, to taste
  • Black pepper, to taste

Cooking

  • Toothpicks, for securing rouladen
  • 2 tablespoons butter or oil (or a combination)
  • 1 cup beef broth or water
  • 1 tablespoon cornstarch (for thickening gravy)

Instructions

  1. Prep veggies: Cut the onion, carrot, and dill pickles into matchstick-style thin pieces to ensure even flavor distribution inside the rouladen rolls.
  2. Prep meat: Lay out the thinly sliced round roast slices flat and spread each slice generously with mustard. Season each slice evenly with salt and pepper for balanced flavor.
  3. Assemble: Place a slice of bacon on top of the mustard-coated meat (optional). Layer the thin slices of dill pickle, carrot, and onion over the bacon. Carefully roll the meat slices tightly and secure each roll with toothpicks to hold the filling inside during cooking.
  4. Sear: Heat a large Dutch oven or heavy-bottom pot over medium-high heat. Add butter or oil and, once hot, place the rolled beef bundles in the pot. Sear and turn the rouladen to brown all sides evenly, creating a flavorful crust.
  5. Braise: Pour 1 cup of beef broth or water into the pot and scrape up any browned bits from the bottom to enhance flavor. Cover the pot with a lid and simmer on low heat for approximately 2 hours until the beef is tender and infused with the filling flavors.
  6. Make gravy: Remove the rouladen to a serving plate. Bring the cooking juices in the pot to a boil. Dissolve 1 tablespoon of cornstarch in 1 tablespoon of water and add this slurry to the boiling juices to thicken the gravy. Taste and adjust seasoning with additional salt, pepper, or beef bouillon granules if desired.
  7. Serve: Carefully remove the toothpicks from the rouladen rolls. Serve the rouladen hot with the thickened gravy spooned generously over the top for a rich, satisfying finish.

Notes

  • For best results, ask your butcher to slice the beef thinly for rouladen rolls.
  • Bacon is optional but adds a smoky richness to the dish.
  • You can substitute beef broth with water in a pinch, but broth enhances flavor significantly.
  • Slow braising on low heat is essential for tender meat and infused flavors.
  • Serve Rouladen with traditional sides such as potatoes, red cabbage, or spaetzle for a complete German meal.
  • Make sure to roll the meat tightly to prevent fillings from falling out during cooking.

Keywords: Beef Rouladen, German Beef Roll, Braised Beef Rolls, Traditional German Recipe, Comfort Food, Beef Dinner

Find it online: https://kitchenbyclara.com/classic-german-beef-rouladen-recipe/