Delicious Beef Rouladen is rolls of tender, braised beef wrapped around bacon and match-sticked carrots, onions and pickles, smothered in delicious gravy. It is traditional German comfort food perfect for a cozy meal on a cold, gray day!

German Rouladen served on a plate with a bite taken out to show the carrot, pickle and onion inside, next to red cabbage and spaetzle.

I’m so excited to add this simple Rouladen recipe to compliation of my favorite International foods. I can thank my Dad (who lived in Germany as a young adult), and some good German friends of ours from growing up, for my love of good German food!

In Germany, Rouladen are often served as Sunday dinner, the way the Brits do a post roast. Both the mustard and the slower, longer cook time with moist heat (braising) make for fall-apart tenderness in the meat. Getting the right meat cut to the right thickness 1/8″-1/4″ and dimensions 8-10″ long and 4-5″ wide is important so it’s best to have your butcher do it for you. Particularly in Pennsylvania and other parts of the Northeast and Midwest traditionally settled by Germans, this dish is popular and butchers know exactly what you need.

As a point of interest, “roulade” is actually French for something that is rolled up and this dish is also popular in neighboring areas that share a culinary history, particularly Poland and Hungary. If you like this kind of cooking you should definitely check out our Porkolt (Hungarian Stew) recipe.

Ingredients for German Rouladen:

  • 2-3 lb. Round Roast (sliced length-wise to an 1/8″ thickness)
  • Bacon, if desired.
  • 1 onion (thinly sliced).
  • 2 carrots (match sticked).
  • 2 dill pickles (match sticked).
  • Mustard: German style if available, or Dijon.
  • Salt and Pepper.
  • Toothpicks.

How to make German Rouladen:

Lay out each slice of beef, pound lightly with a meat tenderizer (optional), schmear generously with mustard and sprinkle with salt and pepper.

Thin sliced of round roast laid on parchment paper with mustard smoothed on top, to make Rouladen.

Add fillings: Place a slice of bacon (optional) on each slice of beef and distribute the match-sticked veggies (pickles, carrots and onions).

Roll up tightly and secure with a toothpick or two.

Rouladen rolls of thinly sliced round roast topped with matchstick carrots, onion, pickles and mustard, being rolled up.

Brown the rouladen on each side in a hot Dutch oven. Add a little water or broth and simmer for 2 hours.

A dutch oven pot with German Rouladen cooking in it.

Make gravy from the juices. Remove Rouladen and bring juices to a boil. Thicken with cornstarch dissolved in 1 tablespoon of water.

Serve covered in gravy. Reserve some gravy for the Spaetzle or potatoes.

A pot with German Rouladen beef rolls cooking in a gravy that was made from the cooked beef juices.

Alternate Slow Cooker method:

To have dinner almost ready when you get home and for rouladen that are particularly tender, place the browned rouladen in the slow cooker on low and allow to cook while you are at work!

A serving plate with five Beef Rouladen in gravy on it.

Make Ahead and Freezing Instructions:

To Make Ahead:

Raw rouladen can be made ahead of time and stored in the fridge for the next day. Cooked rouladen can be stored in the fridge for several days. Ideally, leave out for half an hour to an hour prior to reheating at 250 degrees for 25 minutes, covered.

To Freeze:

Rouladen can be frozen raw or cooked. Freeze on a cookie sheet or in a roasting pan, then transfer to a freezer bag or other freezer-friendly container and freeze for up to 3 months. When ready to use, thaw in the fridge overnight.

What to serve with Rouladen:

Treat your family to an authentic German meal by serving Beef rouladen with Spaetzle and Red Cabbage (Rotkohl)! Germans also serve Rouladen with peeled, halved, boiled yellow potatoes, mashed potatoes or rice. All are exquisite when drenched in the from scratch beef gravy that is a side product of the recipe.

Recipe

German Rouladen served on a plate with a bite taken out to show the carrot, pickle and onion inside, next to red cabbage and spaetzle.
Prep 15 mins
Cook 2 hrs 20 mins
Total 2 hrs 35 mins
Add to Meal Plan

Video

Ingredients
  

  • 2-3 lbs Round Roast* (have butcher slice thinly- length wise @ ⅛ “ thick)
  • 8-12 slices bacon , optional
  • 1 onion very thinly sliced
  • 2 carrots very thinly sliced, julienne
  • 2 whole dill pickles thinly sliced,
  • 1/2 cup German mustard* or dijon
  • Salt and Pepper
  • toothpicks
  • 2 Tablespoons butter or oil , or a combination
  • 1 cup water or beef broth

Instructions
 

  • Cut the onion, carrot and pickle in match-stick style pieces.
  • Lay out the thin slices of meat and each spread generously with mustard and sprinkle with salt and pepper.
    Thin sliced of round roast laid on parchment paper with mustard smoothed on top, to make Rouladen.
  • Place bacon on top (if using) and then pickle, carrot and onion along the meat. Roll up tightly and secure with toothpicks.
    Rouladen rolls of thinly sliced round roast topped with matchstick carrots, onion, pickles and mustard, being rolled up.
  • Heat a large dutch oven or pot over medium-high heat. Add butter or oil. Add cook, turning occasionally, until browned on all sides.
    A dutch oven pot with German Rouladen cooking in it.
  • Add 1 cup water or beef broth to the pot and scape up any browned bits from the pan. Cover pot and simmer on low for 2 hours.
    A pot with German Rouladen beef rolls cooking in a gravy that was made from the cooked beef juices.
  • Remove Rouladen to a plate and bring juices in the pot to a boil. Thicken with cornstarch dissolved in 1 Tablespoon of water. Taste gravy and add additional salt, pepper, or beef bouillon granules, if desired.
    A pot with German Rouladen beef rolls cooking in a gravy that was made from the cooked beef juices.
  • Remove toothpicks from the Rouladen and serve with gravy spooned on top.
    A serving plate with five Beef Rouladen in gravy on it.

Notes

Beef for Rouladen: Use top round roast (sometimes called topside or beef round roast) beef for Rouladen, and more importantly, ask your butcher to cut it for you! You want long thin slices about ¼ inches thick and 6-10 inches long and 4-5 inches wide.
Mustard: I’ve found really great German Mustard at Wold Market.
Mushrooms: Could be sautéed and added to (or cooked with) the gravy, if desired. 
Serve Rouladen with: Spaetzle and Red Cabbage (Rotkohl) or peeled, halved, boiled yellow potatoes, mashed potatoes or rice
Make Ahead Instructions: Raw rouladen can be made ahead of time and stored in the fridge for the next day. Cooked rouladen can be stored in the fridge for several days. Ideally, leave out for half an hour to an hour prior to reheating at 250 degrees for 25 minutes, covered.
Freezing Instructions: Rouladen can be frozen raw or cooked. Freeze on a cookie sheet or in a roasting pan, then transfer to a freezer bag or other freezer-friendly container and freeze for up to 3 months. When ready to use, thaw in the fridge overnight.
 

Nutrition

Calories: 273kcalCarbohydrates: 4gProtein: 29gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 85mgSodium: 399mgPotassium: 521mgFiber: 1gSugar: 1gVitamin A: 2568IUVitamin C: 2mgCalcium: 40mgIron: 3mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    I love Rouladen and this recipe is fantastic! I had never made it with pickles before but I loved the added flavor/crunch. I especially loved the gravy. It will be hard to beat this recipe for me – it’s a keeper.