How to Make Beef Rouladen the Traditional German Way - The Storied Recipe (2024)

Last Modified: Mar 5, 2024 · This post may contain affiliate links

Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love. This recipe for Authentic Beef Rouladen comes from my podcast guest, Ruth Newman, who made it for all 200 guests at her only child's wedding! Make sure you listen to her episode, 168 Wedding Memories To Last a Lifetime, while you make her traditional recipe for German Roulades!

(As you know since you searched for it) Beef Rouladen is a traditional German dish made for special occasions, like Christmas or a wedding.

You'll begin with thin slices of beef, smothered in German mustard, topped with bacon, onions, and pickle (!!!) then browned and braised in a rich gravy made with vegetable and beef broth that you'll make yourself.

Ruth's authentic Rouladen recipe, which she made for 200 guests at her son's wedding - and then only twice again in the 25 years since! - is full of notes on how to make this recipe with ingredients and brands found in the United States.

Consider serving this with a Brazilian-German Carrot Chocolate Cake, shared by my podcast guest B Santos. (More serving suggestions below!)

Look, Flavor, and Texture

Look:

• Steak rolls slathered with rich, brown gravy
• The look will depend a little bit on your approach to the pickle stuffing. Choose dill spears, baby/mini dill pickles, or chop up the pickles into relish-sized pieces

Flavor:

• So manyflavors!!!
• Beefy, rich flavor with sharpness from the dill pickles and mustard!

Texture:

• The pickles (and to a lesser extend, the mustard), which sets this recipe apart, serve a texture purpose as well: the acid tenderizes the meat as it cooks.

Ruth's Special Memories of Rouladen

I’m most known for my decorated sugar and gingerbread cookies. People who know me are probably wondering why not share that? It’s true, there are a ton of memories associated with being a “Cookier.”

Yet, how can that compare to the memory of sharing my kitchen with my only child for one of the most important days of his life?

It starts with heritage: My paternal grandparents were Germans who lived in a German settlement in Russia which is present day Ukraine. They later emigrated to Canada and then the US.

The family connection: Fast forward to 2000. My son, Karl Walser, marries Kim Schneider (also of German descent). In keeping with the families German heritage, I made Rouladen and other German dishes for the wedding “feast.”

While I made a good part of their menu on my own, we did also have one marathon day where aunts, uncles, grandparents and cousins from both families converged at our home to make all the other dishes on the menu. Not the least of which was my mother’s signature German Potato Salad. What a time that was.

Decades later, sweet memories remain!

Top Tips from Ruth

1. You may want to ask the butcher if they can slice, trim and pound the beef for you.Yes! Ask the butcher to take a top round steak and slice it into ¼ inch slices at least 8 inches long. You can then pound it down to a thinner depth and a width of about 4 inches. She does also warn us not to pound the beef to the point that its ripped or shredded. It does need to hold a lot of filling! 😉
2. “Claussen” dill pickles are my preferred pickles because they have an excellent flavor and texture and are available at most grocery stores.Frankly, I couldn't find these! But I got a tip from my nephew's girlfriend! She told me Claussen pickles are only in the cold section of the grocery store! Also, you can get them from Amazon here.

Ingredients & Substitutions

• Thin pieces of beef - i.e. Top Round, London Broil, Flank Steak. See the top tip above to get your beef slices to the right thickness.
• Dusseldorf or any German mustard (Dusseldorf mustard has horseradish and sugar)
• Lean bacon - aka short bacon. If you can't find it, choose thick cut smoked bacon.
• Dill pickle - Choose whole pickles or pickle spears if you're going to chop, or mini/baby size if you're going to roll up the entire pickle, You can see pictures of both on this page.
• Salt, black pepper, fresh nutmeg
• Lard - easier to just use the reserved bacon fat)
• Water
• Celery
• Leeks- just the white parts!
• Parsnip
• Parsley ·
• Ketchup
• Butter
• Flour

Variations

Of course, there are as many German rouladen recipes as there are German homes. Here are a few things that change frequently among recipes:

• Pickles!Choose pickle spears, mini/baby pickles, or chopped pickles. The constant is that
• Ways to Cook: Rouladen is braised in all recipes, but lots of vessels can do the job. Cook these German Beef Rolls in a slow cooker, pressure Cooker, oven, or on the stove.

Instructions

Great rouladen isn't necessarily difficult, but it IS time-consuming. The best results will come if you start early and take your time. (See below for how to cook ahead!)

Prep your Ingredients

• Clean and prep vegetables
• Cook bacon
• 
  Make Rolls
• Pound beef steak to ⅛ to ¼ inch thick
• Season and top with mustard, onions, pepper and fresh nutmeg.
• Place slices of bacon down the center.
• Sprinkle diced pickle or place a whole (mini) pickle at one end
• Roll up and tie the rolls at each end

Brown

• Melt fat in a large skillet over medium-high heat and brown beef.
• Transfer the rolls to a plate.

Braise and Make Broth

• Add vegetables and water, scraping up brown bits on bottom of the pan for flavor.
• Return
• Cover and reduce the heat to low.
• Cook beef for about an hour, until fork tender

Make Gravy

• Strain the braising liquid.
• Melt butter and sprinkle in the flour. Lower the heat and cook, stirring constantly, until the flour is golden brown. Be careful not to let it burn.
• Gradually add the reduced cooking liquid, beating vigorously with a whisk until
• the sauce is smooth and thick. Add a little ketchup.
• Taste for seasoning and return the sauce and the Rouladen to theskilletuntil warm.
• slice of beef

More FAQ

This sounds like a lot of work. Where can I buy the perfect Rouladen - restaurant in Leipzig.

What to Serve with Beef Roulades

To eat this traditional German Beef Rouladen recipe, choose everyone's favorite German dishes:

• Red cabbage
• Spaetzle - classic german dish like dumplings
• Potato Dumplings
• Green beans
• Hard-boiled eggs

Equipment

• Cooking twine
• Large Dutch Oven OR large ovenproof skillet OR even slow cooker

Storage

From Ruth:

• Can it be made in advance?
  • YES! Make the day before and refrigerate. Or freeze and then thaw in refrigerator overnight. Reheat in 300 degree oven for 1.5 hours

Food Safety

• Choose High-Quality Beef:
  • Start with fresh, high-quality beef from a reputable source.
  • Look for beef that is bright red in color, with no discoloration or strong odor.
• Handle Beef Safely:
  • Wash your hands thoroughly with soap and water before and after handling raw beef.
  • Use separate cutting boards and utensils for raw meat to prevent the spread of harmful bacteria to other foods.
  • Refrigerate or freeze raw beef promptly and thaw it safely in the refrigerator, microwave, or cold water.
  • Thoroughly clean your work surface after pounding.
• Cook Beef Thoroughly:
  • Ensure that the beef is cooked to an internal temperature of at least 145°F (63°C) for medium-rare or 160°F (71°C) for medium, as recommended by food safety guidelines.
  • Use a meat thermometer inserted into the thickest part of the beef to check its temperature accurately.

More Western European Recipes

More Beef Recipes

Listen to Ruth's Episode

Copy short introduction

Authentic German Beef Rouladen Recipe

Recipe by Ruth Newman, Guest of The Storied Recipe Podcast

5.0 from 2 votes

Traditional German Beef Rouladen begins with top round steak thinly sliced, then spread with mustard, bacon, onions and wrapped around a mini pickle! Brown, then braise in a beef gravy made with vegetable broth.

Course: MainCuisine: GermanDifficulty: Medium

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Servings

5

servings

Prep time

1

hour

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 pounds top round steak, sliced ½-inch thick, trimmed of all fat,

• and pounded ¼ inch thick

• 6 teaspoons Dusseldorf or any German style prepared mustard

• ¼ cup finely chopped onion

• 12 slices lean bacon, cut into approximate ½" pieces, cook to tender but not crisp (drain)

• 3 "Claussen" dill pickles (refrigerated section by hotdogs) chop to "relish” size

• pepper

• fresh nutmeg

• 3 tablespoons lard (or reserved bacon fat)

• 2 cups water

• 1 cup coarsely chopped celery

• ¼ cup thinly sliced leeks, white part only

• 1 tablespoon finely chopped scraped parsnip 3 parsley sprigs

• 1 teaspoon salt ·

• ketchup

• 1 tablespoon butter

• 2 tablespoons flour

• kitchen cord or toothpicks

Directions

• PREPPING
• Clean and prep vegetables
• Cook bacon
• ROCK 'N ROLL
• Spread each rectangle with:
• teaspoon of mustard,
• next sprinkle it with approx. 2 teaspoons of onions
• then sprinkle lightly with pepper and fresh ground nutmeg
• now place pieces of cooked bacon down the center.
• Lastly, sprinkle about 2 teaspoons diced pickle
• Roll the meat, jelly-roll style, into a cylinder. (tuck sides in as needed as you roll)
• Tie the rolls at each end and in the middle with kitchen cord or tuck with
• toothpicks
• BROWNING
• In a heavy 10-12 inch skillet melt the lard (or use reserved bacon fat) over
• moderate heat until it begins to sputter.
• Add the beef rolls, and brown them on all sides, regulating the heat so they color
• quickly and evenly without burning.
• Transfer the rolls to a plate.
• SLOW COOKING
• Pour the water into the skillet and bring to a boil, meanwhile scraping in any
• brown particles clinging to the bottom and sides of the pan.
• Add the celery, leeks, parsnip, parsley and salt, and return the beef rolls to the
• skillet.
• Cover and reduce the heat to low, and simmer for 1 hour, or until the meat shows
• no resistance when pierced with a fork.
• Turn the rolls once or twice during the cooking period.
• Transfer the rolls to a heated platter, and cover with foil to keep them warm while
• you make the sauce.
• PREP TO GRAVY
• Strain the cooking liquid left in the skillet through a fine sieve, pressing down
• hard on the vegetables before discarding them.
• Measure the liquid, return it to the skillet, and boil briskly until it is reduced to 2
• cups. Remove from the heat.
• MAKING THE GRAVY
• Melt the butter in a small saucepan over moderate heat and, when the foam
• subsides, sprinkle in the flour. Lower the heat and cook, stirring constantly, until the flour is golden brown. Be careful not to let it burn.
• Gradually add the reduced cooking liquid, beating vigorously with a whisk until
• the sauce is smooth and thick. Add a little ketchup.
• Taste for seasoning and return the sauce and the Rouladen to the skillet.
• Simmer over low heat only long enough to heat the rolls through.
• Serve the rolls on a heated platter and pour the sauce over them.

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