Rouladen (Traditional German Beef Roulades)

Thin beef rolls filled with bacon, onions, and pickles, slowly braised in a savory gravy.

Ingredients (Serves 4)

• 4 beef top round or rump steaks, thinly sliced

• Salt and freshly ground black pepper, to taste

• 4 tsp German mustard

• 4 slices bacon

• 1 onion, finely chopped

• 2–3 dill pickles (gherkins), cut into strips

• 2 tbsp vegetable oil or clarified butter

For the Sauce:

• 250 ml beef stock

• 150 ml dry red wine

• 1 tbsp tomato paste

• 1 bay leaf

Preparation

1. Prepare the beef:

   • Lay beef slices flat and season with salt and pepper.

   • Spread each slice with mustard.

   • Top with bacon, onion, and pickle strips.

   • Roll tightly and secure with kitchen string or toothpicks.

2. Sear the rouladen:

   • Heat oil in a heavy pot.

   • Brown rouladen on all sides until well colored.

   • Remove and set aside.

3. Braise:

   • Add tomato paste to the pot and stir briefly.

   • Deglaze with red wine and beef stock.

   • Add bay leaf and return rouladen to the pot.

   • Cover and simmer gently for 1.5–2 hours until tender.

4. Finish and serve:

   • Remove rouladen and keep warm.

   • Reduce sauce if needed, season to taste, and remove bay leaf.

   • Serve rouladen with gravy poured over.

Serving Suggestions

• Traditionally served with red cabbage (Rotkohl), potato dumplings (Kartoffelklöße), or mashed potatoes.

Cooking Tips

• Ask your butcher to cut beef thin for rouladen.

• Slow braising is key to tender meat.

• Rouladen taste even better the next day.