Rouladen
Classic German Rouladen are thin slices of beef, rolled around a savory filling of bacon, pickles, and onions, then slow-braised in a rich gravy. A hearty and traditional dish perfect for special occasions or a comforting Sunday dinner.
🧂 Ingredients
- 800 g Beef top round (or similar lean cut like flank steak or sirloin)
- 100 g Smoked bacon
- 4 Cornichons (small sour pickles)
- 1 Yellow onion
- 3 tbsp German mustard (medium-hot or spicy)
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil or lard
- 500 ml Beef broth or stock
- 150 ml Red wine (optional, but recommended)
- 1 tbsp Tomato paste
- 1 tbsp All-purpose flour
- Kitchen twine or toothpicks
👨🍳 Instructions
- 1
Prepare the beef: If not already sliced thinly, pound the beef slices to about 3-4mm thickness using a meat mallet or the bottom of a heavy pan. Aim for even thickness. Season both sides generously with salt and freshly ground black pepper.
⏱️ 10 minutes - 2
Assemble the rouladen: Spread about 1-2 teaspoons of German mustard evenly over the surface of each beef slice, leaving a small border. Layer 1-2 slices of bacon over the mustard. Place one cornichon and a strip of sliced onion near one end of the beef slice.
⏱️ 15 minutes - 3
Roll and secure: Tightly roll the beef slices from the end with the filling towards the other end, tucking in the sides as you go to prevent the filling from escaping. Secure each rouladen firmly with kitchen twine or several toothpicks.
⏱️ 10 minutes - 4
Sear the rouladen: Heat the vegetable oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully sear the rouladen on all sides until deeply browned. This step is crucial for flavor development. Remove the browned rouladen from the pot and set aside.
⏱️ 10 minutes - 5
Build the braising liquid: Reduce the heat to medium. If there's excess fat, carefully pour some off, leaving about 1-2 tablespoons. Add the remaining sliced onion (if any, or use extra from step 2) to the pot and sauté until softened and lightly browned, about 5 minutes. Stir in the tomato paste and cook for 1 minute until fragrant. Deglaze the pot by pouring in the red wine (if using) and scraping up any browned bits from the bottom. Let it simmer and reduce slightly for 2-3 minutes. Pour in the beef broth or stock.
⏱️ 10 minutes - 6
Braise the rouladen: Return the seared rouladen to the pot, ensuring they are mostly submerged in the liquid. Bring the liquid to a gentle simmer. Cover the pot tightly with a lid. Transfer the pot to a preheated oven at 160°C (320°F). Braise for 2 to 2.5 hours, or until the beef is very tender and easily pierced with a fork. Check periodically and add a little more broth or water if the liquid level gets too low.
⏱️ 2 hours 30 minutes - 7
Finish the gravy: Carefully remove the tender rouladen from the pot and set aside, keeping them warm. Strain the braising liquid into a saucepan, discarding the solids (onions, bacon bits). If you desire a thicker gravy, whisk the tablespoon of flour with a little cold water to form a smooth paste, then whisk it into the simmering braising liquid. Cook, stirring, until the gravy thickens to your desired consistency. Season with salt and pepper to taste. Remove any twine or toothpicks from the rouladen before serving.
⏱️ 15 minutes - 8
Serve: Serve the Rouladen hot, generously napped with the rich gravy. Traditionally served with sides like potato dumplings (Kartoffelklöße), red cabbage (Rotkohl), mashed potatoes, or egg noodles.
💡 Pro Tips
- ✓For best results, use thinly sliced beef. If you can't find pre-sliced rouladen meat, ask your butcher or slice it yourself while partially frozen for easier handling.
- ✓Don't skip the searing step; it builds a deep, rich flavor base for the braise.
- ✓Braising low and slow is key to tender, melt-in-your-mouth beef.
- ✓Secure the rouladen tightly to prevent them from unrolling during cooking.
- ✓This dish is excellent for preparing ahead; the flavors often meld and improve overnight.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a slice of hard-boiled egg or a strip of ham to the filling along with the bacon and pickles.
- For a creamier gravy, stir in a dollop of sour cream or heavy cream at the end of cooking.
- Experiment with different types of pickles or mustard for varied flavor profiles.