A Sunday Favorite from Grandma’s Table
This German Beef Rouladen Recipe was our celebration meal—soft beef rolls, tangy pickles, and a gravy that begged for bread. My grandmother called it “love wrapped in beef.”
Why You’ll Love This German Beef Rouladen Recipe
- Classic flavors: mustard, bacon, pickle
- Slow-braised tenderness
- Crowd-pleasing, special-occasion worthy
- Great with potato dumplings or red cabbage
Ingredients for German Beef Rouladen Recipe
- 8 thin beef slices (top round), pounded thin
- Salt & pepper
- 3 tbsp German or Dijon mustard
- 8 bacon strips
- 2 pickles, cut into thin sticks
- 1 onion, thinly sliced
- 2 tbsp oil
- 1 tbsp tomato paste
- 2 cups beef broth + ½ cup water
- ½ cup dry red wine (optional)
- 1 bay leaf
- 1–2 tsp cornstarch (slurry) to thicken
Step-by-Step Instructions
- Assemble: Season beef; spread mustard; top with bacon, pickle, onion. Roll and secure.
- Brown: Sear rouladen in oil until caramelized; set aside.
- Build sauce: Add tomato paste; deglaze with wine (optional); add broth, bay.
- Braise: Return rouladen; cover; simmer 90 minutes until tender.
- Finish gravy: Remove rouladen; thicken sauce with slurry; season; serve.
Family Tips & Variations for German Beef Rouladen Recipe
- No Wine: Use extra broth + 1 tsp vinegar.
- Make-Ahead: Improves overnight; reheat gently.
- Serve With: Easy German Red Cabbage and Potato Dumplings.
🍽 The Secret to Silky German Beef Rouladen Gravy (≈300 words)
What makes this German Beef Rouladen Recipe unforgettable is the gravy. Browning the rolls deeply leaves savory bits in the pan; tomato paste toasts for sweetness; then a careful deglaze pulls every flavor into the sauce. Low, slow braising turns the beef tender and melds mustard and pickle into mellow richness.
My grandmother always rested the rouladen while the gravy finished—it thickens slightly as it cools, then turns glossy with a little slurry. Taste for balance: a tiny splash of vinegar or a pinch of sugar can round the flavors. Serve with Authentic German Potato Dumplings or buttered Spaetzle so nothing is left behind on the plate.
This dish invites gathering. Bring it to the table in a warm casserole, spooning extra gravy over the top. The first cut reveals the swirl inside—bacon, onion, pickle—like a little celebration in each slice.
Related Recipes
- 🥬 Easy German Red Cabbage Recipe
- 🥔 Authentic German Potato Dumplings
- 🍝 German Spaetzle Recipe
