German rouladen features beef wrapped stuffed with bacon, pickles, and mustard, cooked in a gravy. It is hearty and delicious. This is a dinner you should treat yourself to.
If you are in the market for a filling and fabulous meal, this recipe for rouladen is for you. It is steeped in tradition and flavor.
Each bite is soaked in a flavorful gravy that takes it to the next level. Make sure you serve it with spaetzle, potatoes, rice, or noodles so you can enjoy every last drop.
This German rouladen recipe come from my aunt. She would make rouladen when she and her family came to visit my grandparents.
Even though we live in a very German town, rouladen was not something I had ever heard of. After one bite, I was hooked.
As a child, I would look forward to their visits so I could play with my cousin. But, I would also look forward to the rouladen.
Luckily, she shared the recipe in a cookbook my family put together for Christmas. So now I can make the recipe whenever I get a hankering, and now you can too!
What Are Rouladen?
Rouladen are a traditional German dish made from long, thin strips of beef slathered with mustard and wrapped around bacon, and pickles. The are simmered in a rich gravy to make a wonderful entree.
Rouladen are enjoyed throughout the year in Germany but are commonly made for Sunday dinners and special occasions like Christmas Eve.
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Make your rouladen ahead of time
Making rouladen can be a process. Luckily you can do some of the work ahead of time.
The rouladen can be assembled in advance and chilled until you are ready to cook them.
Or go ahead and make them ahead of time and warm them back up when it is time to eat. They reheat wonderfully.
Carlee’s Tips and Tricks
My aunt suggests serving these with buttered carrots with parsley or braised red cabbage.
Make sure you remove the toothpicks when you serve.
The beef round steaks should be at least 4 to 5-inches wide, about 8-inches long, and about ¼ inch thick.
You can use pickle spears in place of thin slices. If using a spear, place one along the short side of the beef and roll it into the middle.
If using slices, line them up with the long side of the beef and roll them into spirals when you roll it up.
I hope you love this meal as much as we do. We have always thought it was a delicious and special dinner.
German Rouladen
Ingredients
- 8 thin beef round steaks or rump roast cut into thin slices
- 3 Tablespoons German mustard or Dijon
- 8 slices bacon
- 4 dill pickles cut into strips or several sandwich sliced pickles
- 2 Tablespoons oil
- 1 large onion diced
- 2 cups beef broth
- 1 bay leaf
- 1 Tablespoon all-purpose flour
- 3 Tablespoons sour cream
Instructions
- Lay a steak on a cutting board. Spread a thin layer of mustard over the top of the meat.
- Arrange a slice of bacon and a pickle strip or two over the mustard.
- Roll the stead around the bacon and pickle, secure with a toothpick or two or some kitchen twine.
- Continue until all of the steaks are stuffed.
- Season the outsides with salt and pepper.
- Heat the oil in a large skillet over medium heat.
- Cook the meat rolls uncovered until browned on all sides. Add the onion and saute until translucent.
- Add 2 cups beef broth and 1 bay leaf. Cover and reduce heat to a simmer. Continue to cook for about 1 ½ hours or until beef is tender.
- Remove the rouladen from the pot. Stir together 1 Tablespoon all-purpose flour and 3 Tablespoons sour cream. Whisk the sour cream mixture into the beef broth that remains in the pan.
- Simmer for a few minutes or until the gravy thickens. Taste and adjust the seasoning to your liking.
- Return the rouladen to the pan. Cook for a minute or two to make sure they are heated through.
- Serve with mashed potatoes, egg noodles, or spaetzle.
Notes
- This recipe makes 8 rouladen. Each serving is 2 of those rouladen plus ¼ of the gravy.
- If needed, the roulades can be assembled ahead of time and chilled until you are ready to cook them. They also reheat well.
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I’m confused on the cook time….
I’d love to help. Which part is confusing?
My Dad’s wife shared a recipe very similar to this with me years ago. The meat was wrapped around small wedges of onion instead of the pickle. I’m looking forward to trying your version to see how it compares. Thank you for posting your Aunt’s recipe.
Mmmm! I’ll bet the onion filling is really good after it has been cooked down in the gravy like that too.
Thank you Carlee for posting this recipe. When I was young, my mother would make this and I remember it being so good. Unfortunately through time I forgot all about this dish until today. I can hardly wait to make it, and inhale it 🙂 Thank you again so much!!!!!!!!!!!!
I love that I was able to reunite you with rouladen! ❤️
Oh my word, this does look so sooooooooo good
Thank you!