German Rouladen Beef Bacon Pickles (Print-Friendly Version)
Classic German beef rolls filled with bacon, pickles, and mustard, all simmered in a rich, flavorful gravy.
# What You’ll Need to Make This:
→ For the Rouladen
01 -
8 thin slices beef round steak or rump roast (approximately 120 g per slice)
02 -
3 tablespoons German mustard or Dijon mustard
03 -
8 slices smoked bacon
04 -
4 whole dill pickles, cut into strips
→ For Searing and Sauce
05 -
2 tablespoons vegetable oil
06 -
1 large onion, finely diced
07 -
480 ml beef broth
08 -
1 bay leaf
09 -
Salt and freshly ground black pepper, to taste
10 -
1 tablespoon all-purpose flour
11 -
3 tablespoons sour cream
# How to Prepare:
01 -
Place each beef slice flat on a work surface. Spread a thin, even layer of mustard over one side.
02 -
Top each steak with a slice of bacon and several strips of dill pickle.
03 -
Carefully roll up the beef tightly around the filling. Secure each roulade with toothpicks or kitchen twine.
04 -
Season the outside of the roulades generously with salt and freshly ground black pepper.
05 -
Heat oil in a large skillet over medium heat. Add rouladen and sear on all sides until evenly browned.
06 -
Add the diced onion to the pan and cook until translucent, stirring occasionally.
07 -
Pour beef broth into the pan and add the bay leaf. Cover with a lid and simmer gently for approximately 90 minutes, or until beef is tender.
08 -
Remove rouladen from the pan and keep warm. In a small bowl, mix flour and sour cream until smooth. Gradually whisk the mixture into the simmering beef broth. Cook, stirring, until the sauce thickens. Taste and adjust seasoning if needed.
09 -
Return rouladen to the pan, spoon sauce over the top, and warm through for 1–2 minutes before serving.
# Extra Tips:
01 -
Rouladen can be assembled in advance and refrigerated until cooking. Leftovers reheat well.