German Beef Rouladen with Savory Gravy Recipe

Introduction

Rouladen is a classic German dish featuring thinly sliced beef rolled with mustard, bacon, pickles, and onions, then slow-cooked to tender perfection. This hearty meal offers rich flavors and a comforting gravy that’s perfect for family dinners.

Ingredients

• 5 slices top round beef steak (sliced horizontally about ¼” thick)
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 5 tablespoons prepared yellow German mustard
• 10 slices bacon
• 5 medium dill pickles (sliced lengthwise into 2 to 4 slices)
• 1 medium yellow onion (chopped)
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium yellow onion (chopped)
• 1 large carrot (peeled and chopped)
• 1 large celery stalk (chopped)
• 2 large cloves garlic (minced)
• ½ cup soy sauce
• 2 cups low-sodium beef broth
• 1 tablespoon tomato paste
• Kosher salt (to taste)
• Black pepper (to taste)
• 2 tablespoons chilled unsalted butter
• 2 tablespoons cornstarch
• 1 tablespoon water
• Chopped fresh parsley (optional garnish)

Instructions

1. Step 1: Lay out the beef slices on a flat surface and gently pound with a meat mallet until just under ¼” thick, being careful not to create holes. Season each slice with kosher salt and black pepper.
2. Step 2: Spread 1 tablespoon of yellow mustard evenly over each beef slice. Layer two bacon slices on top, then place sliced pickles horizontally on one end. Sprinkle chopped yellow onion over the entire slice. Repeat for all pieces.
3. Step 3: Starting at the pickle end, roll up each beef slice tightly and secure with a toothpick.
4. Step 4: In a Dutch oven or large skillet over medium-high heat, melt the butter with olive oil.
5. Step 5: Brown the rouladen on all sides until nicely seared. Remove from the skillet and set aside.
6. Step 6: To the same pot, add chopped onion, carrot, and celery. Sauté until vegetables are tender, then add garlic and cook for 1 more minute.
7. Step 7: Stir in soy sauce, beef broth, and tomato paste. Bring to a simmer.
8. Step 8: Return the rouladen to the pot, ensuring they are submerged in the liquid. Add more beef broth if necessary to cover.
9. Step 9: Reduce heat to low, cover, and simmer gently for 1½ to 2 hours, until beef is very tender. Remove rouladen and discard toothpicks.
10. Step 10: Pour the cooking broth and vegetables through a strainer into a bowl, reserving the liquid. Return strained broth to the pot and bring to a simmer.
11. Step 11: Mix cornstarch and water in a small bowl to create a slurry. Slowly whisk slurry into simmering broth. Simmer until gravy thickens; repeat if a thicker consistency is desired. Season with salt and pepper to taste.
12. Step 12: Remove from heat and stir in chilled butter until melted and the gravy is glossy.
13. Step 13: Serve rouladen on a platter and spoon gravy over the top. Garnish with chopped fresh parsley if desired.

Tips & Variations

• Use a tenderizing meat mallet gently to avoid tearing the beef slices.
• Substitute dill pickles with sweet pickles for a slightly different flavor profile.
• For a richer gravy, add a splash of red wine during the simmering step.
• Serve rouladen with traditional sides like mashed potatoes or red cabbage for an authentic meal.

Storage

Store rouladen in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed to loosen the gravy. Rouladen can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for rouladen?

Top round is traditional due to its balance of tenderness and flavor, but you can use other thinly sliced cuts like sirloin or flank steak. Just ensure they are sliced thin and not too tough.

Is there a vegetarian alternative to rouladen?

You can create a vegetarian rouladen by using large, thin slices of eggplant or portobello mushrooms as the wrap and filling them with similar ingredients like mustard, onions, pickles, and smoked tempeh or vegan bacon substitutes.

German Beef Rouladen with Savory Gravy Recipe

Print Recipe

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5 from 146 reviews

Classic German beef rouladen are thin slices of top round steak rolled with mustard, bacon, pickles, and onions, then slowly braised in a rich, flavorful gravy until tender. This hearty and comforting dish features a luscious gravy made with sautéed vegetables, soy sauce, and beef broth, perfect for a traditional family meal.

• Author: Logan
• Prep Time: 25 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 40 minutes
• Yield: 5 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: German

Ingredients

Scale 1x2x3x

Beef and Filling

• 5 slices top round beef steak (sliced horizontally about ¼” thick)
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 5 tablespoons prepared yellow German mustard
• 10 slices bacon
• 5 medium dill pickles (sliced lengthwise into 2 to 4 slices depending on size)
• 1 medium yellow onion (chopped)

For Browning and Sautéing

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium yellow onion (chopped)
• 1 large carrot (peeled and chopped)
• 1 large celery stalk (chopped)
• 2 large cloves garlic (minced)

For Braising Liquid and Gravy

• ½ cup soy sauce
• 2 cups low-sodium beef broth (plus more if needed)
• 1 tablespoon tomato paste
• Kosher salt (to taste)
• Black pepper (to taste)
• 2 tablespoons chilled unsalted butter
• 2 tablespoons cornstarch
• 1 tablespoon water
• Chopped fresh parsley (optional garnish)

Instructions

1. Prepare the beef: Lay out the beef slices on a flat surface and gently pound them with a meat mallet until slightly thinner than ¼”. Be careful not to create holes. Season both sides of the beef with kosher salt and freshly ground black pepper to taste.
2. Assemble rouladen: Spread one tablespoon of yellow mustard evenly over each beef slice. Lay two slices of bacon on top. Place the sliced pickles horizontally along one end of each slice, then sprinkle chopped yellow onion evenly over the beef. Repeat for all slices.
3. Roll and secure: Starting at the end with the pickle, roll each beef slice tightly into a cylinder. Secure each roll with a toothpick to hold its shape during cooking.
4. Brown the rouladen: Heat the unsalted butter and olive oil in a Dutch oven or large skillet over medium-high heat until melted and hot. Add the rouladen and sear on all sides until well browned. Remove browned rouladen and set aside.
5. Sauté vegetables: To the same pot, add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender. Add minced garlic and sauté for another minute until fragrant.
6. Add braising liquids: Stir in the soy sauce, beef broth, and tomato paste, mixing to combine. Bring to a gentle simmer.
7. Braise the rouladen: Return the browned rouladen to the Dutch oven, ensuring they are mostly submerged in the liquid. Add additional beef broth if needed. Reduce heat to low, cover, and let simmer gently for 1½ to 2 hours, or until the beef is very tender.
8. Remove rouladen and strain broth: Take the rouladen out of the pot and remove the toothpicks. Pour the cooking liquid and vegetables through a strainer into a bowl. Return the strained broth to the Dutch oven and bring it back to a simmer.
9. Thicken the gravy: In a small bowl, mix cornstarch and water to create a slurry. Slowly whisk this into the simmering broth. Let it cook a few minutes until the gravy thickens. Repeat with additional slurry if a thicker gravy is desired. Season with salt and pepper to taste.
10. Finish the gravy: Remove the Dutch oven from heat and stir in the chilled unsalted butter until melted, giving the gravy a rich, glossy finish.
11. Serve: Arrange the rouladen in a wide serving dish, spoon the thickened gravy over them, and garnish with chopped fresh parsley if desired. Serve hot.

Notes

• Use a meat mallet gently to avoid tearing the beef slices.
• Yellow German mustard is traditional, but any prepared yellow mustard works well.
• Adjust the amount of beef broth to ensure rouladen are mostly submerged during braising.
• Letting the rouladen simmer low and slow ensures tender meat and rich flavor.
• Gravy consistency can be adjusted by adding more or less cornstarch slurry.
• The dish pairs well with mashed potatoes, red cabbage, or spaetzle.
• Removing toothpicks before serving is important for safety.

Keywords: Rouladen, German beef rouladen, braised beef rolls, traditional German recipe, beef rouladen with gravy