Beef Rouladen
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This Beef Rouladen recipe features thinly sliced beef wrapped around bacon, pickles, carrots, and onion then braised in a red wine gravy until it’s fall-apart-tender. This German comfort food will warm your soul!
The Best Beef Rouladen Recipe
I learned how to make this incredible recipe from my good friend, Sharon, with a magic touch for perfect rouladen. She has been making rouladen for decades as her family’s favorite Sunday dinner. I was lucky enough to learn her secrets for making the perfect rouladen, and I’m so excited to share it with you!
This Beef Rouladen is a culinary masterpiece that marries tender beef slices with the crunch of pickles and the smokiness of bacon. As you unfurl each roulade, anticipate a burst of tangy mustard, the natural sweetness of carrots, and a tantalizing hint of onions. Then, as the pièce de résistance, let the rich, velvety red wine gravy drench every bite, elevating the dish to a symphony of well-balanced flavors. You’ll love it!
What Is Beef Rouladen?
This is a classic German recipe, popular for Sunday family dinners, and always made in abundance for Oktoberfest. Everyone has their own special twist on this comforting braised beef dish, but there are a few pieces that always stay constant: thinly sliced steak wrapped around mustard, bacon, onion, and pickles, then braised to tender perfection.
Everyone has their own preference for mustard. Practically every recipe you’ll find will use a different variety! It’s all up to preference but my friend swears by Keens mustard. She also use carrots in her rouladen to give some extra flavor and umph.
- Beef rouladen – I found this thinly-sliced variety of beef at my local butcher and it’s usually labeled rouladen. Typically it’s top round steak thinly sliced.
- Hot mustard – I used the brand Keens. It’s definitely the best for this recipe, but you can use a different brand if you can’t find it.
- Onions – White onions work best, but you can use yellow or red if that’s what you have handy.
- Carrots – I used large carrots. If yours are small, use more than I’ve called for.
- Pickles – I used dill pickles. If you like sweet pickles better, or you have some homemade, you can use those.
- Bacon – Make sure to find thin-cut. This will make sure it doesn’t get too gummy from being wrapped up.
- Vegetable oil – for frying the the beef rouladen before making the gravy.
- Salt & pepper – Season to taste.
- Water and Flour – Make a slurry with water and flour and this is what we use in our gravy. If you want to go gluten-free, you can use ½ cup cornstarch instead.
- Red wine – A dry variety such as Cabernet Sauvignon, Malbec, Pinot Noir, Merlot, or Shiraz.
You won’t believe how simple making Beef Rouladen can be. First off, if your beef pieces are kind of long, just snip them in half. Aim for pieces about the size of your hand.
Alright, let’s get our assembly line going! Spread out all your beef slices on the counter. Smear some mustard over each slice. Then, toss on some onions, a bacon piece, and season it with salt and pepper. Pop on a carrot stick and pickle piece, or maybe two if they’re tiny. Now, roll those bad boys up and secure each one with a toothpick.
Heat a splash of vegetable oil in your frying pan. Drop in your beef rolls, but don’t cram them in – maybe 6 at a time. We want them nicely browned on all sides. Once they’re looking good, transfer them over to a big oven-safe pot.
Using that same frying pan, it’s gravy magic time! Whisk flour with water in a bowl, and then pour some into the pan, mixing it up with those tasty drippings. Pour in a splash of red wine and keep whisking. Once it’s looking smooth and luscious, drizzle that gravy over your beef rolls in the pot. You’ll probably need to repeat this step a couple of times to get enough gravy to cover all the rolls.
Finally, preheat your oven to 350°F. Pop the pot into the oven, lid on, and let it bake. Give it about 2½ to 3 hours. Trust me, your kitchen will smell heavenly!
How To Find The Right Type Of Beef
I went to my local butcher and found some already sliced rouladen beef. If your butcher doesn’t have any ready, you can get them to cut some top round steaks into ¼” slices.
Flank steak, cut ¼” thin, will also work for you if you don’t have access to top round steak.
Serve With This
Homemade Spaetzle
German Red Cabbage (Rotkohl)
Mashed Potatoes
German Potato Salad
Frequently Asked Questions
Can I use a different type of meat for rouladen?
While beef is the traditional choice for rouladen, you can experiment with pork or turkey slices. Just make sure they are thin enough to roll easily.
Can I make rouladen in advance?
Yes! Beef rouladen tastes even better the next day. Make it a day ahead, store in the fridge, and reheat in the oven or stovetop before serving.
Do I have to use red wine in the gravy?
While red wine adds depth to the gravy, you can substitute it with beef broth or just use more water. The wine can be omitted if you prefer.
Expert Tips
- Meat Thickness: For even cooking and easy rolling, ensure your beef slices are uniformly thin. If they’re a bit thick, gently pound them using a meat mallet for better results.
- Secure the Rolls: Always double-check that each rouladen is securely fastened with toothpicks to prevent the filling from spilling out during the searing and baking process.
- Deglazing the Pan: After searing the rouladen, there will be flavorful bits stuck to the bottom of your pan. Don’t skip deglazing it! These bits add a rich depth to your gravy.
- Resting Before Serving: Allow the cooked rouladen to rest for a few minutes before serving. This ensures the meat remains juicy and the flavors meld together beautifully.
- Gravy Consistency: If you find your gravy too thin after baking, you can always simmer it on the stovetop to reduce and thicken. On the other hand, if it’s too thick, a splash of water or broth can thin it out to your desired consistency.
Slow Cooker Beef Rouladen
This beef rouladen is ideal to be made in the slow cooker. Follow the instructions as outlined including the searing and making the gravy, but place the rouladen and gravy in your slow cooker. Cook on low for 6 to 8 hours.
Storage
Your rouladen will last 3-4 days in the fridge in an airtight container. Make sure to store your rouladen covered with the gravy. I know it may seem like a ton of gravy that you end up with, but it’s a great way to make sure your rouladen doesn’t dry out.
Reheat either in the microwave, or covered in the oven at 375°F until heated through. When reheating, use lots of the gravy, again, to prevent your rouladen from drying out.
Freezing
You can also freeze leftovers. Transfer the rouladen to an airtight container, with the gravy, let it cool down on the counter, then store up to 3 months. Thaw by transferring to the fridge overnight.
To freeze rouladen before braising but after searing, prep the rolls, place them on a baking sheet, cover with plastic, and freeze for 2 hours. Transfer your frozen rolls to a large freezer bag or airtight container. They’ll last 6-12 months. You can pop them right into the pot from the freezer to cook. Give them an extra 10-20 minutes of braising time.
Discover More Great Recipes
- Argentinian Stuffed Flank Steak
- Italian Stuffed Flank Steak
- Instant Pot Beef Brisket
- Flank Steak Tostadas
- Chimichurri Steak Quesadillas
- German Potato Salad
- Oxtail Stew
- Beef Salad (Salata de Boeuf)
- Instant Pot Corned Beef
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Beef Rouladen
Video
Ingredients
Beef Rouladen
- 3 pounds beef rouladen
- 3 ounces keens hot mustard
- 2 medium onions (shredded or finely chopped)
- 3 medium carrots (peeled, and cut into 1/4 inch sticks)
- 6 pickles (cut into 1/4 inch sticks)
- 2 pound bacon (thin cut, cut slices in half)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 3 tablespoon vegetable oil
Gravy
- 4 cups water (or more as needed)
- ¾ cup red wine (such as Cabarnet Sauvignon or Malbec)
- 1 cup all-purpose flour
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- If your beef comes in fairly long pieces, cut them in half, we're looking for pieces that are about 4×4-inches (roughly cut).
- Easiest way to do this is to assemble a bunch of rouladen at once, as in an assembly line (see picture above), so lay the pieces of beef on a cutting board, as many as you can fit. Start by spreading about a teaspoon of mustard on each piece of beef, followed by a tsp of onion, a piece of bacon, season with a bit of salt and pepper. Next add a piece of carrot and pickle, you may add 2 of each, depending how big they are. Roll them up and secure each rouladen with a toothpick. Repeat with remaining ingredients.
- Heat a bit of the vegetable oil in a frying pan or skillet. Add a few rouladen to the skillet, about 6 or so depending on the size of your skillet, but don't overcrowd. Sear the rouladen on all sides. Transfer the seared rouladen to a large Dutch oven that's oven safe and has a lid.
- In that same skillet make gravy from the drippings. In a bowl whisk together 1 cup of flour with about 3 to 4 cups of water. Pour about 1 cup of this slurry in the skillet with the drippings. Whisk until it starts to thicken and the flour cooks a bit then add about ¼ cup of red wine. Continue cooking for a couple more minutes while whisking, then pour this gravy over the seared rouladen in the Dutch oven. Clean the skillet and repeat with remaining ingredients. You might need to do this in 3 or 4 batches. There should be enough gravy to cover all the rouladen.
- Preheat the oven to 350°F and position your rack in the middle.
- Cover the Dutch oven with the lid and transfer it to the preheated oven. Bake for about 2½ to 3 hours.
- Allow the beef rouladen to cool for a few minutes before serving along some spaetzle, german red cabbage or mashed potatoes.
Equipment
Notes
- I got about 30 rouladen from this recipe and usually you can serve 3 rouladen per serving.
- Opt for thin-cut bacon to ensure it cooks evenly within the beef roll.
- Using toothpicks helps keep the rouladen rolled tightly; just remember to remove them before serving.
- The choice of red wine can influence the taste of the gravy. Cabernet Sauvignon or Malbec are recommended, but feel free to experiment with your favorite.
- If you don’t have a Dutch oven, any oven-safe pot with a lid will do the trick.
- For a lighter gravy, you can reduce the amount of flour or dilute with more water as preferred.
- Your rouladen will last 3-4 days in the fridge in an airtight container. Make sure to store your rouladen covered with the gravy. I know it may seem like a ton of gravy that you end up with, but it’s a great way to make sure your rouladen doesn’t dry out.
- Reheat either in the microwave, or covered in the oven at 375°F until heated through. When reheating, use lots of the gravy, again, to prevent your rouladen from drying out.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
