Rouladen
Traditional German beef rolls stuffed with bacon, onions, pickles, and mustard, slow-cooked to perfection.
20 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 4 beef top round steaks (about 1/4 inch thick)
- 4 slices bacon
- 1 medium onion, finely chopped
- 4 dill pickles, sliced into spears
- 4 tbsp German mustard
- 2 tbsp vegetable oil
- 2 cups beef broth
- 1 tbsp tomato paste
- Salt and black pepper to taste
- Kitchen twine for tying
Nutrition Facts
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Instructions
Prepare the beef: Lay each beef slice flat on a cutting board. Season both sides lightly with salt and black pepper.
Add fillings: Spread 1 tbsp mustard on each beef slice. Place a bacon slice, some chopped onions, and a pickle spear on one end of each slice.
Roll and tie: Tightly roll up each beef slice, enclosing the fillings. Secure with kitchen twine to keep the rolls intact.
Brown the rolls: Heat oil in a large pot or Dutch oven over medium-high heat. Brown the rouladen on all sides, about 2-3 minutes per side.
Simmer: Pour in beef broth and add tomato paste. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until tender.
Thicken the sauce (optional): Remove the rouladen. If desired, thicken the sauce by mixing 1 tbsp cornstarch with 2 tbsp water and stirring into the broth. Simmer until thickened.
Serve: Remove twine, slice if desired, and serve hot with the sauce, mashed potatoes, or red cabbage.
Chef's Tips
- Thin slices: Ask your butcher to slice the beef thin for easier rolling.
- Flavor boost: Add a bay leaf or a splash of red wine to the broth for extra depth.
- Make ahead: Rouladen tastes even better the next day as flavors meld.
- Tender check: The beef should be fork-tender when done. If not, simmer longer.
- Vegetarian option: Substitute beef with large cabbage leaves and fill with mushrooms and lentils.
