German Rouladen

Tender German Rouladen filled with mustard, pickles, and bacon, served on a plate

German Rouladen is a warm, savory dish of thin beef rolls filled with mustard, bacon, onions, and pickles. It makes a hearty meal for family or guests. Serve rouladen as part of a German feast platter to create a full, traditional spread.

Why make this recipe

Rouladen is rich in flavor but simple to cook. The slow simmer makes the meat very tender and the gravy deep and comforting. This classic fits well with the ideas of the German food pyramid, where hearty meals and vegetables play a big role.

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Ingredients

  • thinly sliced beef (large slices, about 4–6)
  • mustard (enough to spread on each slice)
  • pickles (whole small pickles or sliced lengthwise)
  • onions (1–2, sliced)
  • beef broth (about 3–4 cups)
  • bacon (slices, one per roulade)
  • carrots (1–2, diced)
  • celery (1 stalk, diced)
  • spices: salt and pepper
  • flour (for thickening, optional)
  • oil (for browning)

German Rouladen

Directions

  1. Lay out the thinly sliced beef and spread mustard over each slice.
  2. Place a slice of bacon, some onions, and pickles on each beef slice.
  3. Roll up the beef tightly and secure with toothpicks or kitchen twine.
  4. In a large skillet, heat some oil over medium-high heat.
  5. Brown the beef rolls on all sides, then remove and set aside.
  6. In the same skillet, add diced carrots and celery, and sauté until soft.
  7. Return the beef rolls to the skillet and add beef broth to cover them.
  8. Simmer covered on low heat for about 1.5 to 2 hours until the beef is tender.
  9. Remove the rouladen and thicken the gravy with flour if desired.
  10. Serve hot with gravy.

For a classic side, try pairing with German potato pancakes.

Serving

Serve the rouladen hot with the thickened gravy poured over the rolls. Good sides are boiled potatoes, red cabbage, or spaetzle. You can also pair rouladen and gravy with a bowl of German potato soup for a warming, full meal.

Storage

  • Cool the rouladen and gravy before storing.
  • Keep in an airtight container in the fridge for up to 3–4 days.
  • For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
  • Reheat gently on the stove over low heat so the meat stays tender.

Tips

  • Use thin beef slices for easy rolling and a tender result.
  • Secure rolls tightly so the filling stays inside while cooking.
  • Brown the rolls well for better flavor in the gravy.
  • If your gravy is too thin, mix a small spoon of flour with cold water to make a slurry, then stir into the hot broth to thicken.
  • Remove toothpicks or twine before serving.

Variations

  • Add a smear of horseradish with the mustard for a sharper taste.
  • Use different pickles or add a little bacon fat for extra depth.
  • For a lighter version, use lean bacon and less oil.
  • Finish the meal with a sweet treat like a crumb cake (Streuselkuchen).

German Rouladen

FAQs

Q: Can I make rouladen ahead of time?
A: Yes. Cook completely, cool, and store in the fridge. Reheat slowly in a pot with a little extra broth.

Q: Can I use a slow cooker?
A: Yes. Brown rolls first, then transfer to a slow cooker with vegetables and broth. Cook on low for 6–8 hours.

Q: How do I keep the rolls from falling apart?
A: Roll tightly and secure with toothpicks or kitchen twine. Don’t overfill the slices.

Q: Is flour necessary to thicken the gravy?
A: No. Flour is optional. You can reduce the liquid by simmering longer or use a cornstarch slurry as an alternative.

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