German Beef Rouladen

Name: German Beef Rouladen
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: German
Ingredients: 8 slices beef top round roast (sliced very thin); 1/4 cup spicy brown German mustard; 8 slices bacon; 2-3 dill pickles thinly sliced; 1 small onion thinly sliced; 1 tablespoon butter; 1 tablespoon vegetable oil; 1 1/4 cup low sodium beef broth; 1/4 cup dill pickle juice; 2 tablespoons cornstarch; salt and pepper to taste; 2-3 pinches sugar to taste (optional)

June 8, 2023 by Beth Pierce 75 Comments

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German Beef Rouladen Recipe combines thin slices of top 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 traditional German dish 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 tightly, tucking the pickle and onions in as you go. Once completely rolled, secure with a toothpick or cooking twine. Repeat the procedure until all are rolled up. Then sprinkle with a little kosher salt and black pepper.

Now heat a little vegetable oil and butter in a large ovenproof skillet or Dutch oven over medium-high heat. Brown the beef rolls on all sides. Then add the beef broth and pickle juice. Now cover with aluminum foil and bake for about 90 minutes or until fork tender letting the beef rolls tenderize in the liquids. Then remove the roulades 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. Add the rouladen back to the skillet and simmer for a few minutes, spooning the gravy over them.

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.
For a little extra flavor, throw in a splash of dry red wine like a Merlot or a Cabernet Sauvignon.
In a pinch, I have used Dijon mustard with good results.
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 for about 90 minutes. Then transfer the juices to the skillet and make the gravy.
Serve over mashed potatoes, boiled potatoes, potato dumplings, or spaetzle with carrots and red cabbage.
Store leftovers in an airtight container in the refrigerator. Reheat in a pot on the stovetop over low heat or in the microwave at reduced power.

Now heat a little vegetable oil and butter in a large ovenproof skillet or Dutch oven over medium-high heat. Brown the beef rolls on all sides.

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. Other options include flank steak or outside round roast.

German Beef Rouladen are rolls of thin tender round steak stuffed with spicy mustard, bacon, onions, and pickles all baked to fork tenderness. Then it is smothered with an easy to make beef sauce made from the delicious browned bits and beef juices.

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