Classic German Beef Rouladen (Rinderrouladen) - Cheerful Cook (2024)

By Maike Corbett | Published: March 2, 2021 | Modified: December 9, 2021

This post may contain affiliate links. Please read my disclosure policy.

To make these mouthwatering German Rouladen, fill a thinly sliced steak with mustard, bacon, onion, and pickles. Braise in a red wine sauce until they are perfectly tender and irresistibly delicious.

You can serve Rouladen with classic German side dishes such as Spätzle, German Potato Dumplings, and Red Cabbage.

Growing up in Germany, Beef Rouladen ('Rinderrouladen' in German) was always on my family's dinner rotation. It's one of the ultimate German comfort foods.

Although when I say dinner, I'm referring to the midday meal. Germans typically eat their hot meal at lunchtime!

And since my grandfather loved 'Salzkartoffeln' (salted boiled potatoes), we'd often enjoy our Rouladen with those and Oma's Cucumber Salad. Mashed potatoes are also a popular option for this dish.

And if Oma was in a good mood (and she was almost always in a good mood), she'd surprise us with homemade desserts such as German Strawberry Cake, Bee Sting Cake (Bienenstich), or Kirschstreusel.

Ingredients

BEEF TOP ROUND- You'll need about two pounds. Ask the butcher to slice beef to about ¼ inch thickness if possible. Otherwise, you will have to do this yourself at home.

BACON - I recommend using high-quality bacon. While I often recommend thick-cut bacon, a standard cut works better for this recipe.

DILL PICKLES and ONIONS - Next to the bacon, you will use sliced pickles and onions for the filling. Make sure to cut both the onion and the dill pickles thinly.

MUSTARD- Use whichever mustard you like best. I've used yellow, dijon, and even whole-grain mustard.

FOR THE GRAVY

CLARIFIED BUTTER/OLIVE OIL - If you have clarified butter on hand, this is a great recipe for using it. But if you don't, an easy substitute is olive oil; if possible, I recommend using extra virgin olive oil.

VEGGIES - Use equal amounts of diced carrots and celery.

LIQUIDS - We'll use a 2-to-1 wine-to-beef broth ratio for this recipe. I recommend using a dry red wine variety. To add a hint of acidity, we will also use a little pickle juice.

RELATED RECIPE USING PICKLE JUICE:
Creamy Cold German Potato Salad

CONDIMENTS - Add a bay leaf and a little bit of tomato paste for more depth of flavor.

CORNSTARCH - Use this to thicken the gravy.

How To Make German Rouladen

1. MEAT PREP - Tenderize the meat.
2. FILLING - Spread the mustard over and fill with bacon, onion, and pickles. Shape the stuffed slice of beef into a roll. Secure each roll with toothpicks (or butcher's twine).
3. BROWN - Brown rouladen rolls on each side over medium-high heat. Once browned, remove rouladen and set aside.
4. GRAVY - Add onions, celery, and carrots to the pan and sauté over medium heat until tender. Stir in tomato paste and add wine, beef broth, pickle juice, and bay leaf. Bring to a quick boil.
5. BRAISE - Reduce the heat to a simmer and add rouladen back in. Braise over low heat for 90 minutes.
6. GRAVY - Remove rouladen and pour the sauce through a sieve to remove the vegetables. Return the sauce to the pan and thicken with cornstarch.

Store Rouladen in the fridge for 2-3 days in an airtight container.

Recipe Success Tips

• Time-saving hack - Look for a container of pre-sliced carrots and celery. It's already peeled, pre-sliced, and perfect if you want to save time.
• Talk to your butcher. The sliced beef I used in the photo shoot was on the thicker side. Ask your butcher to cut the beef as thin as possible.
• Don't overstuff the rolls. It's going to make rolling easier.
• Toothpicks vs. Butcher's Twine. No real difference in the outcome. I prefer wooden toothpicks because it's a little quicker.
• You can also make Rouladen in a slow cooker. Sear the rouladen in a skillet as described in step 5. Once browned, transfer the rolls into the slow cooker and add the liquids and veggies. Set on low for 8 hours (or high for 4 hours). Transfer the liquids into a skillet (remove the veggies) and thicken the sauce with cornstarch.
• Don't own a meat tenderizer? A rolling pin or a heavy cast iron pan work, too. Basically, any flat, heavy object will do.

More German Dishes

• Zwiebelkuchen (Onion Pie)
• Jägerschnitzel (Pork Schnitzel With A Creamy Mushroom Sauce)
• Reibekuchen (Potato Pancakes)
• Speckknödel (Bread and Bacon Dumplings)
• Kaiserschmarrn (Shredded Pancake)
• Krautfleckerl (German version of Haluski)