Pin
This classic German Beef Rouladen delivers melt-in-your-mouth beef rolls stuffed with tangy mustard, smoky bacon, sharp onions, and crunchy pickles, all simmered in a hearty red wine gravy. I love making this for a chilly Sunday dinner or anytime I want to impress guests with a cozy meal everyone remembers.
I learned this recipe from a family friend who grew up in Germany and the happy groans at the table after the first bite make it a staple every winter.
Ingredients
- Thinly sliced beef: Look for well-marbled beef slices about a quarter inch thick so they stay tender after simmering
- Keen’s hot mustard or any strong mustard: The heat and tang are the key to classic rouladen flavor try German brands if you can
- Onions: Finely chopped for sweetness and depth shred them for even more juiciness
- Carrots: Peeled and sliced into sticks for a colorful bite and subtle crunch
- Dill pickles: Firm crunchy pickles are best for texture and a fresh sour note
- Thin-cut bacon: The smokier the better always check for uniform thickness so it cooks evenly inside the rolls
- Salt and black pepper: Seasoning is crucial layer it on both beef and filling for big flavor
- Vegetable oil: Neutral oil ensures you get a good sear without overpowering other flavors
- Water: Used for the gravy a splash more as needed while simmering keeps things luscious
- Dry red wine: Like Cabernet Sauvignon or Malbec pick a bottle good enough to drink for a better gravy
- All-purpose flour: The backbone for a velvety gravy whisk until smooth to avoid lumps
Step-by-Step Instructions
- Prepare the Beef:
- Cut the beef into slices roughly four inches by four inches if needed. It helps to keep the beef slightly chilled while slicing for easier handling.
- Build the Rouladen:
- Lay each piece of beef flat on a clean board. Smear a generous layer of mustard across the surface. Sprinkle with finely chopped onions then lay half a bacon slice across the center. Place a carrot stick and pickle spear at one edge. Season with salt and pepper. Roll the beef tightly around the filling and secure with a toothpick placed through the seam.
- Brown the Rolls:
- Heat vegetable oil in a large skillet over medium high heat. Add rouladen a few at a time searing each for three to four minutes per side. Aim for deep caramelization as this creates layers of flavor in your gravy.
- Make the Red Wine Gravy:
- Transfer browned rouladen to an oven safe pot. In a bowl whisk flour and three cups water vigorously to create a smooth slurry. Pour one cup of slurry into the skillet to scrape up any brown bits then slowly add one quarter cup wine while stirring. Let thicken slightly before pouring over the rouladen. Repeat with the rest of the slurry and wine until all rouladen are just submerged.
- Bake Low and Slow:
- Preheat the oven to three hundred fifty degrees Fahrenheit. Cover the pot and bake for two and a half to three hours. Check halfway through and add a splash of water if the gravy gets too thick. The rouladen should be meltingly tender and the gravy rich and silky.
- Serve It Up:
- Let the rouladen rest for ten minutes before gently removing the toothpicks. Spoon plenty of gravy over each roll and enjoy with mashed potatoes or spaetzle.
Pin
My favorite part of this recipe is the burst of flavor from a really good mustard and the pickles. One winter I made a double batch for a big family birthday and everyone ended up dipping extra bread just to soak up the gravy. It is a memory I treasure.
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. If you need to keep them longer freeze the rouladen with some gravy in freezer safe containers. To reheat thaw overnight in the fridge then warm gently in a covered skillet adding a little water if needed to keep the sauce loose.
Ingredient Substitutions
Not a fan of red wine in your gravy Use more beef broth instead for a milder sauce. For a tangier filling consider using grainy or Dijon mustard. Turkey bacon works for a lighter version and you can also swap the pickles for roasted red peppers if someone does not love pickles.
Serving Suggestions
The classic side dish pairing is buttery spaetzle or fluffy mashed potatoes. I also love serving with braised red cabbage which brings sweet tart balance to the plate. Crusty sourdough bread soaks up any extra gravy beautifully.
Pin
Cultural Context
Beef rouladen is a treasured German comfort food especially in winter and on holidays. Traditionally served at Sunday dinners it combines affordable beef with big flavor thanks to the mustard pickles and bacon—a thrifty dish that feels like a feast.
Recipe FAQs
- → What cut of beef works best for rouladen?
Thin slices of top round or bottom round are ideal, as they are tender and easy to roll without breaking.
- → Can I substitute the mustard?
Yes, use your favorite spicy or smooth mustard to suit your taste, though a bold German mustard adds traditional flavor.
- → How do I keep rouladen from falling apart while cooking?
Roll them tightly and secure with toothpicks or kitchen twine. Searing before baking helps them hold their shape.
- → What side dishes pair well with rouladen?
Spaetzle, mashed potatoes, or braised red cabbage work well to complement the rich gravy and savory beef.
- → Can I prepare rouladen ahead of time?
Yes, assemble the beef rolls and refrigerate up to a day in advance, or freeze them before cooking for later use.
- → Is it possible to adjust the gravy thickness?
Yes, change the consistency by adding more flour or water until your desired thickness is achieved.