German Beef Rouladen

What is Rouladen

Traditional German Beef Rouladen Recipe combines thin slices of top round steak stuffed with spicy brown mustard, bacon, pickles, and onions, all browned, braised, 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 be on the menu. It will knock the socks off your guests, who will ask for more. I love to serve it with Skillet German Potato Salad, Brussels Sprouts with Bacon, or potato dumplings, but you could also 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 pickles 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.

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. 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. Season with salt, pepper, and a pinch or two of sugar. Add the roulade back to the skillet and simmer for a few minutes, spooning the gravy over them. 

Recipe 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 pretty easily with one wooden toothpick per roll. You will have it down pat once you have secured a couple.
• 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 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, you can transfer the rolls to a covered baking dish if you don’t have one. 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.

What to serve with Rouladen

Serve with mashed potatoes, boiled potatoes, potato dumplings, spaetzle, carrots, potato pancakes, or red cabbage.

Storage and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stovetop over low heat or in the microwave at reduced power.

To freeze, first cool to room temperature. Then, add the rouladen and gravy to a sturdy freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or in the microwave at reduced power.