Beef Rouladen
Tender rolls of thinly sliced beef wrapped around a savory filling of bacon, onions, and pickles, then slow-braised in a rich, flavorful gravy. A classic German comfort food perfect for a hearty family dinner.
For 4 servings
Prepare the Beef Rolls
- Place beef slices between two sheets of plastic wrap and pound with a meat mallet to an even 1/8-inch thickness.
- Pat the beef dry and season both sides generously with salt and pepper.
- Spread 1 tablespoon of Dijon mustard evenly over one side of each beef slice.
- On one end of each slice, place one slice of bacon, a sprinkle of the finely chopped onion (about 1/4 of the total), and two pickle quarters.
- Starting from the filled end, roll the beef up tightly, tucking in the sides as you go. Secure each roll firmly with kitchen twine or toothpicks.
Sear the Rouladen
- Place the flour in a shallow dish. Lightly dredge each beef roll in the flour, shaking off any excess.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- Carefully place the rouladen in the pot, seam-side down first. Sear on all sides until deeply browned, about 8-10 minutes total. Work in batches if necessary to avoid overcrowding the pot.
- Remove the seared rouladen and set them aside on a plate.
Build the Braising Liquid
- Reduce the heat to medium. Add the remaining chopped onion, carrot, and celery to the same pot. Sauté for 5-7 minutes, until softened and lightly caramelized.
- Stir in the tomato paste and cook for 1 minute until it darkens in color.
- Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Allow it to simmer and reduce by about half, which takes about 3 minutes.
- Stir in the beef broth and add the bay leaf. Bring the liquid to a simmer.
Braise the Rouladen
- Return the seared rouladen to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the rolls.
- Bring the liquid back to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, or until the beef is fork-tender.
- Check occasionally and add a splash more broth if the liquid reduces too much.
Finish the Gravy and Serve
- Carefully transfer the cooked rouladen to a serving platter and cover to keep warm. Remove and discard the twine or toothpicks.
- Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.
- Bring the gravy to a simmer over medium heat. For a thicker gravy, mix the cornstarch and cold water in a small bowl to create a slurry. Whisk the slurry into the simmering gravy and cook for 1-2 minutes until it has thickened.
- Taste the gravy and adjust seasoning with salt and pepper as needed.
- Pour the hot gravy over the beef rouladen, garnish with fresh parsley, and serve immediately.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound the beef evenly to about 1/8-inch thickness for maximum tenderness.
- 2Avoid overfilling the rolls to prevent them from bursting during cooking.
- 3A deep, even sear on all sides is crucial for developing the rich flavor of the gravy.
- 4Use kitchen twine for the most secure hold, though toothpicks can work in a pinch.
- 5Braise at a gentle simmer, not a boil, to ensure the beef becomes fork-tender without drying out.
- 6For a silky-smooth gravy, strain the braising liquid to remove the cooked vegetables.
- 7Like many braises, Beef Rouladen tastes even better the next day as the flavors meld.
- 8Serve with traditional German sides like Spätzle, mashed potatoes, or braised red cabbage to soak up the gravy.
Adapt it for your goals.
Filling
Add finely chopped mushrooms or a different type of cured meat like prosciutto to the filling for extra umami.
MustardMustard
Experiment with different mustards, such as a spicy brown or a whole-grain mustard, for a different flavor profile.
Braising LiquidBraising Liquid
For a non-alcoholic version, replace the red wine with an equal amount of additional beef broth and a tablespoon of red wine vinegar.
Why this is on our healthy list.
Excellent Source of Protein
Beef provides high-quality complete protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Heme Iron
This dish is a great source of heme iron, a type of iron that is more easily absorbed by the body than plant-based iron. Iron is crucial for forming hemoglobin, which transports oxygen in the blood.
B-Vitamin Powerhouse
Beef is packed with B vitamins, especially Vitamin B12, which is vital for nerve function, DNA synthesis, and the production of red blood cells.
Frequently asked questions
Thinly sliced top round or flank steak is ideal. You can ask your butcher to slice it specifically for rouladen, about 1/4-inch thick, which saves you the step of pounding it as much.