A traditional German rouladen recipe made with tender beef, mustard, pickles, and a rich brown gravy.
Traditional German Rouladen Recipe
Rouladen is one of Germany’s most classic comfort dishes—thin slices of beef rolled with mustard, onions, pickles, and bacon, then slowly braised in a rich gravy.
Rouladen has long been a centerpiece of traditional German cooking, often served for Sunday dinners or special occasions. The slow braising process allows the flavors to develop into a savory gravy that’s perfect for spooning over spaetzle, noodles, or mashed potatoes.
In this recipe, we stay true to the traditional preparation while keeping the process approachable for the home kitchen. It’s a dish that rewards patience—and one that brings a bit of old-world comfort to the table.
Prep
Lay the beef slices flat and season with salt and pepper. Spread a thin layer of Dijon mustard over each piece, then add chopped onions and a strip of dill pickle across the center.
Carefully roll each piece of beef tightly around the filling, folding in the sides as you go to keep everything inside.
Secure each roll with toothpicks or kitchen string to hold its shape during cooking.
Lightly dredge each rouladen in flour, coating all sides evenly. Shake off any excess flour.
Repeat with the remaining rolls and set them aside until ready to cook.
Heat oil or shortening in a skillet over medium-high heat. Brown the rouladen on all sides until nicely seared.
Transfer the browned rouladen to a pot or deep skillet. Add beef stock and a splash of red wine (or water) along with any remaining onions.
Cover and simmer gently for about 1 hour, or until the rouladen are tender. Add more liquid as needed during cooking.
Remove the rouladen from the pot and set aside on a warm plate.
Bring the cooking liquid to a simmer and use it as the base for your gravy, scraping up any browned bits from the pan.
Thicken the gravy with a flour or cornstarch slurry, whisking until smooth. For extra richness, stir in a little sour cream or yogurt if desired.
Return the rouladen to the gravy and serve hot. Traditionally served with spaetzle, noodles, or mashed potatoes.
Tips for Perfect Rouladen
- Pound the beef thin for the most tender results
- Browning the meat properly builds deep flavor in the gravy
- Use real dill pickles for the classic tangy contrast
- Simmer gently to keep the meat tender
- Let the rouladen rest briefly before serving
Rouladen (German Beef Rolls)
Equipment
- 1 Meat mallet or tenderizer
- 1 Large skillet or frying pan
- 1 Dutch oven or heavy pot with lid
- 1 Tongs
- 1 Cutting board
- 1 Sharp knife
Ingredients
Rouladen
- 1 lb round steak cut thin (not more than 1/3 inch thick)
- 6 slices bacon cut into small pieces
- 3/4 cup chopped onion
- Dijon mustard
- 1 large or 2 small dill pickles cut into narrow strips
- String or toothpicks for securing rolls
- Flour for dredging
- Beef stock plus red wine optional
- Oil or shortening for browning
Instructions
- Instructions:
- Pound the steak until thin and pliable, then cut into strips.
- Saute bacon and onions until onions are translucent.
- Season beef with salt and pepper and spread with mustard.
- Place bacon, onion, and pickle on each strip.
- Roll tightly and secure with string or toothpicks.
- Dredge rolls in flour.
- Brown rolls in oil or shortening.
- Add beef stock and wine or water.
- Cover and simmer for about 1 hour until tender.
- Remove rolls and keep warm.
- Thicken gravy and serve.