Traditional German Beef Rouladen
German Cuisine Recipes

Traditional German Beef Rouladen

Pan
serves 4

Traditional German beef rouladen rolls thin beef slices around mustard, bacon, onions and pickles, then braises them slowly until tender.

The pan juices are thickened into a simple gravy, making this a hearty main dish for mashed potatoes, red cabbage or buttered noodles.

DinnerMain
30 mins prep2 hrs cook2 hrs 30 mins total

  1. Lay out the beef slices on a flat surface and season with salt and pepper.

  2. Spread a thin layer of mustard on each slice.

  3. Place a strip of bacon, some onion slices, and a pickle spear on each beef slice.

  4. Roll up the beef slices tightly and secure with toothpicks or kitchen twine.

  5. Heat oil in a large pot over medium-high heat. Brown the rouladen on all sides.

  6. Remove the rouladen from the pot and set aside.

  7. In the same pot, sauté the remaining onions until soft.

  8. Add the beef broth and bring to a boil, scraping up any browned bits from the bottom of the pot.

  9. Return the rouladen to the pot, reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender.

  10. Remove the rouladen from the pot. To make the gravy, mix flour with a bit of water to create a slurry, then stir into the broth and cook until thickened.

  11. Serve the rouladen with the gravy, red cabbage, and mashed potatoes. Garnish with fresh parsley.

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