Authentic German Rouladen Recipe

 

Authentic German Rouladen Recipe: A Classic Comfort Food from Germany

If you’ve ever visited Germany or grown up in a German household, chances are you’ve encountered Rinderrouladen — tender beef rolls filled with savory goodness, slowly braised until they practically melt in your mouth.

This traditional dish is the very definition of comfort food: hearty, flavorful, and perfect for Sunday dinners, holidays, or any time you want to impress with something authentically homemade.

Let’s walk through how to make Authentic German Rouladen, just like Oma used to serve.

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🇩🇪 What Is Rouladen?

Rouladen (singular: Roulade) are thin slices of beef, traditionally stuffed with mustard, bacon, onions, and pickles, then rolled, browned, and braised in a rich gravy. The name comes from the French word rouler, meaning “to roll.”

Though originally a dish for special occasions, Rouladen is now a beloved staple in German households — often served with potato dumplings (Kartoffelklöße), mashed potatoes, or red cabbage (Rotkohl).

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🛒 Ingredients (Serves 4)

For the Rouladen:

• 4 large, thin slices of beef (top round or rump steak, about ¼ inch thick)

• 4 tsp German or Dijon mustard

• 4 slices of bacon

• 1 medium onion, thinly sliced

• 2 dill pickles, cut into strips

• Salt and pepper to taste

• Butcher’s twine or toothpicks to secure rolls

For the Gravy:

• 1 tbsp oil or butter for browning

• 1 carrot, chopped

• 1 celery stalk, chopped

• 1 onion, chopped

• 2 tbsp tomato paste

• 2 cups beef broth

• ½ cup red wine (optional but traditional)

• 1 bay leaf

• 1 tsp cornstarch (for thickening, optional)

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🍳 Instructions

Step 1: Prepare the Meat

Lay the beef slices flat. If they’re too thick, gently pound them with a meat mallet to even out the thickness. Season lightly with salt and pepper.

Step 2: Add the Filling

Spread 1 tsp of mustard on each slice of beef. Place 1 slice of bacon, a few onion slices, and a few pickle strips on one end of each piece.

Step 3: Roll and Secure

Starting from the end with the filling, roll the meat tightly into a log. Secure each roll with butcher’s twine or toothpicks.

Step 4: Brown the Rouladen

Heat oil or butter in a heavy pot or Dutch oven over medium-high heat. Brown the Rouladen on all sides until nicely seared. Remove and set aside.

Step 5: Build the Gravy Base

In the same pot, add chopped carrot, celery, and onion. Sauté until softened. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.

Step 6: Deglaze and Simmer

Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits. Add beef broth and bay leaf. Return the Rouladen to the pot.

Step 7: Braise

Cover and simmer on low heat for 1.5 to 2 hours, or until the meat is tender and easy to cut.

Step 8: Make the Gravy

Remove the Rouladen and strain the sauce (optional). Simmer to reduce, or thicken with a cornstarch slurry. Season to taste with salt and pepper.

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🥔 What to Serve with Rouladen

Rouladen pairs beautifully with:

• Potato dumplings (Kartoffelklöße)

• Mashed potatoes

• Spätzle (German egg noodles)

• Red cabbage (Rotkohl)

• Green beans or braised carrots

Don’t forget a side of gravy to spoon generously over everything!

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📝 Tips for Perfect Rouladen

• Use the right cut: Top round is traditional. It’s lean but becomes tender when braised.

• Don’t skip the mustard or pickles: These give Rouladen their signature tang and depth.

• Make ahead: The flavor improves if made a day in advance — simply reheat gently.

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🇩🇪 A Taste of Tradition

Rouladen isn’t just a meal — it’s a piece of German heritage. Every family has its own version, passed down through generations. Whether it’s your first time making it or a nostalgic return to a childhood favorite, this dish brings warmth and tradition to the table.

So roll up your sleeves (and your beef) — and enjoy one of Germany’s most beloved comfort foods.

Guten Appetit!