Authentic German Beef Rouladen

This authentic German Rouladen delivers comfort in every bite. Thinly sliced beef is layered with bacon onions dill pickles and mustard then slow-braised in a rich red wine gravy until meltingly tender. It is the kind of recipe that makes a special occasion meal or an unforgettable Sunday dinner and it always reminds me of family gatherings when everyone would eagerly line up for seconds.

I first cooked this for my dad’s birthday and it instantly became a family favorite. There is something magical about the aroma of rouladen simmering in the oven and the way everyone gathers around the table in anticipation.

Ingredients

• Top round steak: sliced thin look for steaks with good marbling and ask your butcher to cut to ¼ inch thickness
• Dijon or yellow mustard: this brings a punchy tang use a good quality brand for the best flavor
• Prosciutto or bacon: adds deep smoky notes and richness
• Large dill pickles: cut into spears choose firm briny pickles for a sharp contrast
• Yellow onions: sliced thinly they get sweet and mellow as they cook
• Fresh parsley: finely diced for freshness and color
• All-purpose flour: helps the rouladen brown evenly and thickens the sauce
• Butter: adds flavor and a silky texture
• Oil: helps achieve a golden sear use a neutral oil with a high smoke point
• Carrots, parsnips, celeriac, leek: a mix of root vegetables for earthy sweetness and depth in the gravy
• Tomato paste: for umami and color do not skip this step
• Sugar: to balance acidity from tomato and wine
• Red wine: use something you would drink it builds complexity in the sauce
• Beef stock: rounds out the gravy with savory richness
• Sea salt and black pepper: brings all the flavors together use freshly ground pepper for a brighter taste

Step-by-Step Instructions

Tenderize the Beef:

Lay out each steak on a board and use a meat mallet or rolling pin to pound it to about a quarter inch thick. Season both sides generously with salt and black pepper for full flavor.

Layer the Filling:

Slather each steak evenly with mustard reaching to the edges. Lay down a slice of prosciutto or two strips of bacon followed by a pickle spear and a spoonful of sliced onion. Sprinkle with parsley for herby freshness.

Roll and Secure:

Fold the sides of each steak slightly inward to encase the filling then roll tightly starting from the short end. Secure with toothpicks or kitchen twine so the rouladen hold their shape during cooking. Dredge the rolls lightly in flour to help them brown beautifully.

Brown the Rouladen:

Heat butter and oil together in a heavy pot or Dutch oven over medium-high heat. Add the rouladen in a single layer and let each side brown deeply until well caramelized. Remove to a plate once browned.

Sauté the Vegetables:

In the same pot add more butter then toss in diced carrots parsnips celeriac and sliced leek. Stir and cook for about ten minutes or until the vegetables have softened and released their sweetness.

Build the Sauce:

Stir in tomato paste and sugar to the sautéed vegetables and cook for a further two minutes. This intensifies the color and adds that signature depth to the gravy.

Braise in the Oven:

Pour the red wine and beef stock over the vegetables stirring well to combine. Nestle the browned rouladen back in the pot so they are half-submerged in the sauce. Cover tightly with a lid and move the pot to a preheated oven.

Halfway Turn:

After forty five minutes carefully turn each rouladen to ensure even cooking. Let them continue to cook for another forty five minutes or until fork tender.

Check and Serve:

Test the rouladen after ninety minutes. If not completely tender give them another twenty minutes in the oven. Serve hot with generous ladles of the gravy and plenty of potatoes or bread.

Pin

Be sure not to rush the braising step as this is where the beef turns meltingly tender. My absolute favorite addition to this dish is the tang of dill pickles. They cut through the richness and always remind me of the first time my grandmother showed me how to roll them up just right.

Storage Tips

Cool any leftovers completely and refrigerate them in an airtight container for up to three days. The flavors deepen as they sit so they are perfect for next day lunches. To freeze wrap rouladen individually in foil then place in a freezer bag with the sauce for up to three months. Thaw overnight in the refrigerator before reheating gently.

Ingredient Substitutions

If you cannot find top round or flank steak ask for thinly sliced rump steak as an alternative. Swap prosciutto for standard bacon if preferred. Celeriac can be replaced with turnip or extra carrots if unavailable and any dry red wine will work well for the braise. For a gluten-free version dust the rouladen with a gluten-free flour blend.

Pin

Serving Suggestions

Serve rouladen straight from the oven with creamy mashed potatoes spätzle or buttered egg noodles. Add a crisp green salad or tangy red cabbage slaw to balance the rich gravy. They pair beautifully with a cold German beer or a glass of the same red wine used in the sauce.

A Slice of German Tradition

German rouladen traces back to home cooks making the most of affordable cuts of beef by stuffing them with flavorful pantry staples. The combination of tangy pickles salty cured meat and rich gravy is what makes this meal so distinctly homey and satisfying. Every time I make it I am reminded of family stories around the table and how these flavors connect generations.

Recipe FAQs

→ What type of beef is best for making rouladen?

Top round or flank steak works best, as it's easy to slice thin and becomes tender after braising.

→ How do you keep the filling inside the meat rolls?

After filling and rolling, secure each roulade with wooden toothpicks or kitchen twine to hold the ingredients in place.

→ Can you substitute bacon for prosciutto?

Yes, both bacon and prosciutto add great flavor. Use whichever you prefer or have on hand.

→ What sides go well with beef rouladen?

Traditional options include spätzle, boiled potatoes, mashed potatoes, or slices of white bread to soak up the sauce.

→ How do you thicken the gravy if desired?

Mix cornstarch with cold water to form a slurry, then stir into the simmering sauce until thickened.