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beef Rouladen recipe

Savory Beef Rouladen Recipe: A Heartwarming German Classic

This beef Rouladen recipe is a comforting German classic featuring tender beef rolls filled with bacon, mustard, and pickles, all braised to perfection.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: German
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Top Round Beef Steak Ensure slices are about ¼ inch thick
  • 1 teaspoon Kosher Salt Adjust amount according to your preference
  • 1 teaspoon Freshly Ground Black Pepper Feel free to modify to your taste
For the Filling
  • ¼ cup Yellow German Mustard Dijon mustard works as a fine substitute
  • 8 slices Bacon Try turkey bacon for a lighter option
  • 4 slices Dill Pickles You may swap for gherkins if desired
  • 1 large Yellow Onion Shallots can be a lovely alternative
For the Gravy
  • 2 tablespoons Unsalted Butter For browning and richness in gravy
  • 2 tablespoons Olive Oil Feel free to use any cooking oil you prefer
  • 1 medium Carrot Diced
  • 1 stalk Celery Diced
  • 2 cloves Garlic Minced
  • 1 cup Low-Sodium Beef Broth Homemade is best!
  • 2 tablespoons Soy Sauce Opt for low-sodium varieties to manage saltiness
  • 2 tablespoons Tomato Paste Adds richness with a touch of acidity
For Finishing Touches
  • 2 tablespoons Chilled Unsalted Butter For finishing the gravy
  • 2 tablespoons Cornstarch Used to thicken the gravy
  • 2 tablespoons Water Used to thicken the gravy

Equipment

  • Dutch oven
  • meat mallet
  • Fine mesh sieve
  • Small Bowl
  • Pan

Method
 

Step‑by‑Step Instructions
  1. Lay out the top round beef slices on a clean surface. Pound each slice until about ¼ inch thick, then season with kosher salt and black pepper.
  2. Spread a thin layer of yellow German mustard over each beef slice.
  3. Layer bacon, dill pickles, and chopped onions on each beef slice.
  4. Roll each beef slice tightly from the end with the pickle and secure with toothpicks.
  5. In a Dutch oven, heat unsalted butter and olive oil over medium-high heat. Brown the rouladen on all sides.
  6. Sauté onions, carrots, and celery in the same pot for about 5 minutes, then add minced garlic.
  7. Add soy sauce, beef broth, and tomato paste, and return the browned rouladen to the pot. Cover and simmer for 1½ to 2 hours.
  8. Remove the rouladen and strain the cooking liquid. Bring it back to a simmer.
  9. Mix cornstarch and water to create a slurry and whisk it into the simmering broth until thickened.
  10. Plate the beef rouladen and spoon the thick gravy over the top.

Nutrition

Serving: 1rollCalories: 400kcalCarbohydrates: 15gProtein: 25gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 750mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

Allow rouladen to rest for a few minutes after cooking to enhance flavors and juiciness. Store in an airtight container for up to 3 days or freeze for up to 2 months.

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