Classic German Rouladen with Homemade Gravy Recipe
Traditional German Rouladen features thinly sliced beef rolled with mustard, bacon, pickles, and onions, braised slowly in a rich savory gravy made from vegetables, beef broth, and soy sauce. This classic comfort dish is tender, flavorful, and perfect for a hearty meal.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: German
Ingredients
Scale
For the Rouladen
- 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)
For Browning and Braising
- 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)
For the Gravy Finish
- 2 tablespoons chilled unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon water
- Chopped fresh parsley (optional garnish)
Instructions
- Prepare the beef: Lay out the beef slices on a flat surface and gently pound them with a meat mallet until they’re slightly thinner than ¼”. Avoid pounding holes in the meat. Season both sides with kosher salt and freshly ground black pepper to taste.
- Assemble rouladen: Spread 1 tablespoon of yellow mustard evenly on each beef slice. Lay two slices of bacon over the mustard. Place pickle slices horizontally on one end of the beef, then sprinkle chopped yellow onion evenly over the slice. Repeat for all pieces.
- Roll and secure: Starting from the end with the pickles, roll each beef slice up tightly and secure with toothpicks to hold shape during cooking.
- Browning the rouladen: Heat a Dutch oven or large skillet over medium-high heat and melt the butter with olive oil. Add the rouladen rolls and brown them on all sides until evenly seared. Remove rouladen and set aside.
- Cook vegetables for gravy: In the same pot, add chopped onion, carrot, and celery. Sauté until tender, then add minced garlic and cook for another minute until fragrant.
- Add liquids: Stir in soy sauce, low-sodium beef broth, and tomato paste. Bring mixture to a simmer.
- Braise rouladen: Return the browned rouladen to the Dutch oven, submerging them fully in the liquid. Add extra beef broth if necessary. Reduce heat to low, cover, and let simmer gently for 1½ to 2 hours until beef is very tender.
- Remove rouladen: Carefully take rouladen out, discard toothpicks, and set aside kept warm.
- Strain and prepare gravy base: Pour the cooking liquid and vegetables through a strainer into a bowl, reserving the broth. Return strained broth to the Dutch oven and bring back to simmer.
- Thicken gravy: Mix cornstarch and water to form a slurry. Slowly whisk the slurry into simmering broth. Allow gravy to thicken, repeating slurry addition if desired thickness is not reached. Taste and adjust seasoning with salt and pepper.
- Finish gravy: Remove pot from heat and stir in chilled butter until it melts and lends a glossy finish to the gravy.
- Serve: Arrange rouladen on a serving platter, spoon the hot gravy over the top, and garnish with chopped fresh parsley if desired.
Notes
- Use top round beef that’s thinly sliced to ensure tender rouladen.
- Seasoning is adjustable depending on preference; mustard adds signature tanginess.
- Simmer uncovered for last 10 minutes if gravy is too thin.
- Leftover rouladen and gravy freeze well for up to 3 months.
- Serve with traditional German sides like red cabbage, spaetzle, or mashed potatoes.
Keywords: Rouladen, German beef rouladen, braised beef rolls, traditional German recipe, comfort food, beef rouladen with gravy
