German rouladen are thin slices of beef spread with mustard, filled with bacon, onion, and pickle, then rolled and gently braised until tender. Served with their savory pan gravy, they are a classic German comfort food; fillings and seasonings vary by region and family.

Ingredients

6 thin-cut beef top round or bottom round steaks, about 5–6 oz each (170 g each), roughly ¼ inch (6 mm) thick
2 tbsp (30 g) German or Dijon mustard
6 slices bacon, about 6 oz (170 g) total
1 medium yellow onion, thinly sliced, about 1 cup (150 g)
3 small dill pickles, cut into thin spears, about 3 oz (85 g)
½ tsp (3 g) fine salt, plus more to taste
¼ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil or clarified butter
1 medium carrot, chopped, about ¾ cup (100 g)
1 celery stalk, chopped, about ½ cup (60 g)
1 tbsp (16 g) tomato paste
1 cup (240 ml) dry red wine, or additional beef broth
2 cups (480 ml) low-sodium beef broth, plus more as needed
1 bay leaf
1 tsp (5 ml) Worcestershire sauce, optional
1 tbsp (8 g) all-purpose flour
1 tbsp (14 g) unsalted butter, softened
1 tsp (5 ml) red wine vinegar, to taste
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Arrange the beef between two sheets of parchment or plastic wrap. Pound gently to an even thickness of about ¼ inch (6 mm), taking care not to tear it. Pat dry and season both sides with the salt and pepper.
Lay the steaks flat and spread each with a thin layer of mustard. Place a bacon slice across each steak, trimming it to fit if necessary. Divide the onion and pickle spears among the steaks, keeping the filling near one short end. Fold the long sides slightly inward, then roll each steak snugly from the filling end. Secure with kitchen twine or two toothpicks.
Heat the oil in a Dutch oven or heavy, lidded braising pot over medium-high heat. Brown the rouladen in batches, turning to color all sides, about 6–8 minutes per batch. Transfer them to a plate; avoid crowding the pot, which makes browning less effective.
Add the carrot and celery to the pot and cook for 3 minutes, stirring and scraping up browned bits. Stir in the tomato paste and cook for 1 minute. Pour in the wine and simmer for 2 minutes, scraping the bottom. Add the broth, bay leaf, and Worcestershire sauce, if using. Return the rouladen to the pot in a single layer; the liquid should come about halfway up their sides. Add a little broth if needed.
Bring the liquid just to a simmer, cover, and lower the heat so it barely bubbles. Braise for 1 hour 45 minutes to 2 hours, turning the rolls once or twice, until a skewer slides easily into the beef. Check the center of a roll with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; for rouladen, continue braising until fork-tender. Transfer the cooked rolls to a plate and tent loosely with foil while finishing the gravy.
Strain the braising liquid into a saucepan, pressing gently on the vegetables, then skim excess fat. Simmer the liquid until it tastes concentrated, about 5–10 minutes. For a smooth, lightly thickened gravy, mash the flour and softened butter together into a paste, whisk small pieces into the simmering liquid, and cook for 2–3 minutes until thickened. Season with salt, pepper, and a little vinegar to balance the richness. Remove the twine or toothpicks, return the rouladen to the gravy, and warm gently for 2 minutes. Sprinkle with parsley.

Tips

Ask a butcher for rouladen-cut beef, or buy round steaks and pound them thin. If the slices are uneven, thin spots can split while rolling.
Dill pickles give the filling its characteristic tang. If unavailable, use a firm sour pickle; sweet pickles will make the dish noticeably sweeter.
Secure rolls with kitchen twine for reliable shaping. Toothpicks work too, but count and remove them before serving.
Keep the braise at a gentle simmer, not a hard boil. A vigorous boil can tighten the meat and evaporate the gravy before the beef softens.

Serving Suggestions

Serve rouladen with plenty of gravy alongside potato dumplings, boiled potatoes, or buttered egg noodles. Red cabbage or braised cabbage is a classic partner, while green beans or a crisp green salad add a fresh contrast. Spoon gravy over the starch just before serving so it does not dry out.

Variations

For a wine-free braise, replace the red wine with an equal amount of beef broth; the gravy will be less fruity, so add a little extra vinegar at the end if it needs brightness. Some versions include a thin layer of bacon and omit the pickle, while others add a small amount of minced garlic or herbs. For a more traditional, deeper gravy, brown the vegetables thoroughly and simmer the strained liquid longer before thickening.

Storage and Reheating

Refrigerate rouladen and gravy within 2 hours of cooking in a covered container. They keep for 3–4 days in the refrigerator. Reheat gently, covered, in a saucepan with the gravy until steaming throughout; leftovers should reach 165°F (74°C), checked with a food thermometer. Add a splash of broth if the sauce has thickened. For longer storage, freeze in airtight, freezer-safe containers for up to 3 months and thaw in the refrigerator before reheating.

Frequently Asked Questions

What cut of beef is best for rouladen?
Top round or bottom round sliced thinly works well because the pieces are broad enough to fill and roll. Ask for rouladen steaks, or pound round steak to an even ¼-inch thickness.

Can I make rouladen ahead?
Yes. Braise them a day ahead, cool, and refrigerate them in their gravy within 2 hours. Reheat covered on the stovetop until the centers reach 165°F (74°C); the resting time also lets the gravy’s flavors come together.

Why are my rouladen tough?
They may need more time at a gentle simmer. Beef round becomes tender through slow braising, so continue cooking in 15-minute increments until a skewer enters easily. Avoid boiling the pot vigorously.

Can I cook rouladen in the oven?
Yes. After bringing the covered pot to a simmer on the stovetop, place it in a 325°F (163°C) oven and braise for about 1 hour 45 minutes to 2 hours, turning once, until tender. Check the liquid level during cooking.

What can I use instead of red wine?
Use an equal amount of beef broth. The result will lack some of wine’s acidity and fruitiness, so finish the gravy with a small splash of red wine vinegar, tasting as you go.

Can I freeze cooked rouladen?
Yes. Freeze the rolls with their gravy in a sealed container for up to 3 months for best quality. Thaw in the refrigerator, then reheat covered until the center reaches 165°F (74°C).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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German Rouladen: A Traditional Beef Recipe