Name: Classic German Rouladen with Homemade Gravy Recipe
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Cuisine: German
Ingredients: 5 slices top round beef steak (sliced horizontally about ¼” thick); Kosher salt (to taste); Freshly ground black pepper (to taste); 5 tablespoons prepared yellow German mustard; 10 slices bacon; 5 medium dill pickles (sliced lengthwise into 2 to 4 slices depending on size); 1 medium yellow onion (chopped); 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1 medium yellow onion (chopped); 1 large carrot (peeled and chopped); 1 large celery stalk (chopped); 2 large cloves garlic (minced); ½ cup soy sauce; 2 cups low-sodium beef broth; 1 tablespoon tomato paste; Kosher salt (to taste); Black pepper (to taste); 2 tablespoons chilled unsalted butter; 2 tablespoons cornstarch; 1 tablespoon water; Chopped fresh parsley (optional garnish)

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Introduction

Rouladen is a classic German dish featuring tender beef rolled with mustard, bacon, pickles, and onions. Slow-cooked in a flavorful gravy, it makes a comforting and satisfying meal perfect for family dinners.

The dish shows a white plate with a creamy, soft layer of mashed potatoes spread evenly as the base, topped with a thick, rich brown sauce covering about half of the mashed potatoes. On top, there are three rolled meat pieces, dark brown with a slightly crispy texture, each cut to show a green pickle center surrounded by layers of meat. Small green herb leaves are scattered on the meat rolls and sauce for garnish. In the background, a white plate with a similar dish and a bowl filled with fresh green herbs can be seen, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 slices top round beef steak (sliced horizontally about ¼” thick)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
5 tablespoons prepared yellow German mustard
10 slices bacon
5 medium dill pickles (sliced lengthwise into 2 to 4 slices)
1 medium yellow onion (chopped)
3 tablespoons unsalted butter
2 tablespoons olive oil
1 medium yellow onion (chopped)
1 large carrot (peeled and chopped)
1 large celery stalk (chopped)
2 large cloves garlic (minced)
½ cup soy sauce
2 cups low-sodium beef broth
1 tablespoon tomato paste
Kosher salt (to taste)
Black pepper (to taste)
2 tablespoons chilled unsalted butter
2 tablespoons cornstarch
1 tablespoon water
Chopped fresh parsley (optional garnish)

Instructions

Step 1: Lay out the beef slices on a flat surface and gently pound them with a meat mallet until they’re a little thinner than ¼”. Be careful not to create holes in the beef. Season both sides with salt and black pepper to taste.
Step 2: Spread a tablespoon of yellow mustard evenly onto each beef slice. Add two slices of bacon on top, then place sliced pickle horizontally on one end. Sprinkle chopped yellow onion evenly over the entire beef slice. Repeat for all slices.
Step 3: Starting from the end with the pickle, roll each beef slice tightly and secure with a toothpick.
Step 4: In a Dutch oven or large skillet over medium-high heat, melt the butter with olive oil.
Step 5: Add the rouladen and brown them well on all sides. Remove the rouladen and set aside.
Step 6: In the same pot, add the chopped onion, carrot, and celery. Sauté until tender, then stir in the garlic and cook for 1 more minute.
Step 7: Stir in the soy sauce, beef broth, and tomato paste. Bring to a simmer.
Step 8: Return the browned rouladen to the pot, ensuring they are submerged in the liquid. Add more beef broth if necessary to cover them fully.
Step 9: Reduce heat to low, cover, and simmer gently for 1½ to 2 hours until the beef is very tender. Remove rouladen and discard toothpicks.
Step 10: Strain the cooking broth and vegetables through a sieve into a bowl, reserving the liquid. Return the strained broth to the Dutch oven and bring to a simmer.
Step 11: Mix cornstarch and water to form a slurry. Gradually whisk the slurry into the simmering broth to thicken the gravy. Simmer until desired consistency is reached. Season with salt and pepper to taste.
Step 12: Remove from heat and stir in chilled butter to give the gravy a glossy finish.
Step 13: Serve the rouladen on a platter and spoon the warm gravy over them. Garnish with chopped fresh parsley if desired.

Tips & Variations

For a richer flavor, use homemade beef broth instead of store-bought.
Substitute dill pickles with bread-and-butter pickles for a sweeter note.
Serve rouladen with traditional sides like red cabbage or boiled potatoes.
If toothpicks are unavailable, kitchen twine works well to secure the rolls.
Make the dish a day ahead; flavors deepen after resting overnight.

Storage

Store leftover rouladen and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the beef from drying out. You can also freeze rouladen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

There are four brown rolled meat pieces covered in a thick reddish-brown sauce inside a white bowl with a dark blue rim. The surface of the meat is textured and slightly crispy, sprinkled with small green herb leaves. The bowl sits on a white marbled texture, and part of a white plate with food is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for rouladen?

Top round is preferred because it’s lean and slices thinly, but you can also use bottom round or flank steak. Just be sure to pound the slices thinly for tenderness.

What can I serve with rouladen?

Traditional accompaniments include mashed or boiled potatoes, red cabbage, sauerkraut, or spätzle. Pickled vegetables also complement the rich flavors nicely.