German Beef Rouladen

German Beef Rouladen combines thin slices of round steak stuffed with spicy brown mustard, bacon, pickles, and onion all browned and smothered with a mouthwatering easy to make beef gravy.  This is one of our absolute favorite German dishes.

If you ever plan on having an Oktoberfest this should definitely be on the menu.   It will knock the socks off your guests and they will be asking for more.  I love to serve it with Skillet German Potato Salad and German cucumber salad but you could also simply do mashed potatoes.

How to make Beef Rouladen

Start by spreading out your beef steaks on a clean work surface.  Then coat with a thin layer of German mustard.  Next lay the bacon slice on top, followed by the pickles and onions leaving the last couple of inches free of any.  Then starting with the busy end (the one with the pickles and onions) roll up tight tucking the pickle and onions in as you go.  Once completely rolled secure with a toothpick.  Repeat the procedure until all are rolled up.

Now heat a little vegetable oil and butter in a large ovenproof skillet over medium heat.  Brown the rolls on all sides.  Then add the beef broth and pickle juice.  Now cover with aluminum foil and bake for about 90 minutes.  Then remove the rouladen from the skillet and plate. Place the skillet on the stovetop over medium heat.  Scrap the bottom to remove any brown bits.  Then combine the cornstarch with a little bit of beef broth and whisk it in.  Cook until thickened.  Finally season with salt, pepper, and a pinch or two of sugar.

Recipe notes and helpful tips

• This cut of meat is called breakfast steak at my grocery store.  It is not always available so you might need to have your butcher cut a round roast lengthwise about 1/8 inch thick.
• These can be prepped up to 1 day ahead.  Store in an airtight container in the fridge until ready to cook.
• German mustard is ideal but honestly any spicy brown mustard will work.
• Cut your pickles and onions into long thin pieces.
• The rolls secure quite easily with one wooden toothpick per roll. You will have it down pat once you have secured a couple of them.
• Brown them thoroughly in a little vegetable oil and butter.  You can use olive oil but I find many things brown better in vegetable oil.
• I like to cook these up in an ovenproof skillet so there is only one pan to clean.  However if you don’t have one you can transfer the rolls to a covered baking dish.  Then add the beef broth and pickle juice. Now bake about 90 minutes.  Then transfer the juices to the skillet and make the gravy.

What beef is best for rouladen?

Beef round roast thinly sliced is the way to go.  Some grocery stores sell this ready to go as rouladen or breakfast steak.  It is about 8-10 inches long, about 5 inches wide, and 1/8-1/4 inch thick.  If you are having trouble finding it ask your butcher if he can cut a round roast to this thickness.

More beef recipes you will love!

• Beef Ragu
• Beef Stroganoff Recipe
• Italian Beef Sandwiches
• Braised Beef
• Vegetable Beef Soup
• Easy Beef and Broccoli

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