rouladen

One of Germany&#x27;s most famous and delicious dishes, Rouladen are beef roulades filled with bacon, onions, mustard and pickles, then browned and simmered in an incredibly rich and flavorful gravy.

Authentic German Rouladen

For the Rouladen:

German yellow mustard

bacon

German pickles (, sliced lengthwise)

onion

salt and black pepper

For the Gravy:

butter

cooking oil

garlic (, minced)

leek (, chopped, rinsed and drained in colander)

carrot (, chopped)

celery

dry red wine

beef broth

tomato paste

bay leaf

sugar

salt

black pepper

cornstarch flour

Lay the beef slices out on a work surface.  Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper.  Place a strip of bacon on each beef slice so it&#x27;s running the same length as the beef.  Place the sliced German pickles and chopped onions on each beef slice.  Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.

Heat the butter and oil in a heavy Dutch oven or pot (make sure it&#x27;s oven-safe if baking in the oven) and generously brown the rouladen on all sides.  Browning them well will ensure a rich and flavorful gravy.  Set the rouladen aside on a plate.

*Do not remove the browned bits in the bottom of the pan (important for a flavorful gravy):  Add the onions to the pot and a little more butter or oil if needed.  Cook the onions until softened and translucent, about 5 minutes.  Add the garlic and cook for another minute.  Add the leek, carrots and celery and cook for another 5 minutes.  Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper.

Nestle the beef rouladen in the pot.  Oven or Stovetop:  You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender, but for the most even cooking we recommend transferring the pot (make sure it&#x27;s oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.

To Make the Rouladen Gravy:When the beef is fork tender, remove the rouladen from the pot and set aside.  Pour the liquid and vegetables through a strainer and reserve the liquid.  (You can eat the veggies on the side or puree them in the blender and then return them to the gravy.)  Return the strained liquid back to the pot and bring to a simmer.  Thicken the gravy either with either a cornstarch slurry (for a clear/translucent gravy) or flour slurry (for an opaque gravy).  For a creamy gravy you can also add a few tablespoons of heavy cream at this point.  Simmer, whisking constantly, until the gravy is thickened.Add the chilled butter, whisking constantly, until the butter is melted and incorporated.    Add salt, pepper and mustard to taste.  Note:  If you prefer a creamy gravy you can stir in some heavy cream.Carefully remove the toothpicks or cooking twine from the rouladen and return them to the gravy and heat through.

Serve the rouladen and gravy with Homemade Rotkohl and either Homemade Spätzle, Homemade SemmelKnödel (or Kartoffelknödel) or boiled potatoes.

This classic German dish is made with thinly sliced beef covered with mustard, bacon, onions, and rolled around a dill pickle! 

Rouladen

beef round

yellow mustard

onion (sliced)

dill pickles

beef broth (low sodium)

pickle juice

mushrooms (with juice (optional))

salt & pepper

cornstarch

potatoes macaroni

Preheat oven to 325°F.

Layout beef slices and gently pound using a meat tenderizer.

Spread a thin layer of mustard over each slice and season with pepper.

Lay bacon over each slice. Top with onions and a dill pickle.

Roll each Rouladen jelly-roll style and secure with toothpicks.

Heat butter in a pan and brown each roll. Place in a roasting dish, add broth, canned mushrooms and ¼ cup pickle juice (and extra onions if desired). Roast 90-120 minutes or until fork-tender.

Remove Rouladen from the juices, set on a plate and cover.

Heat juices over medium-high heat until boiling, making sure to scrape up any brown bit. Combine cornstarch with an equal amount of water. Add cornstarch mixture to the boiling broth while whisking until it reaches the desired thickness.

Serve Rouladen over mashed potatoes or elbow macaroni with gravy.

To Make Gravy

Beef Rouladen in the Instant Pot

Package of Flank steak

Yellow onion

Diced Prosciutto

Beef steak tomato

red wine

water

toothpicks

salt and pepper

Beef bourguignon packet (or equivalent) beef bouillon

First dice your onion and pickle. Set pot on high saute. Add 2 tbsp. butter and let melt. Add pickle, onion and prosciutto or bacon to the pot. Continue to saute until golden brown.

Remove from pot, set aside and scrape any bits off the bottom of pot.

Tenderize flank steak

Slice meat in strips, approximately 5-6 inches length wise.

Spread a thin layer of mustard on each piece of flank. Add your pickle, onion, and prosciutto or bacon on top of mustard and spread evenly covering the meat. Roll up meat, tie or toothpick closed.

Add more butter to the pot let melt and saute rolls on each side to golden brown.

In a separate bowl mix seasoning, diced tomato, wine, water, salt pepper to taste,

Pour over rouladen rolls and set pot on High Pressure for 20 minutes. Let naturally release for 5 minutes and then let out remaining steam and pressure with a quick release.

Serve over egg noodles or spaetzle. Enjoy!

This classic German dinner is made of steak stuffed with pickles, bacon, mustard, and onions and then served in a delightful gravy. Make this classic German comfort food to really experience German cuisine.

Beef Rouladen

beef

tbsp dijon mustard

baby dill pickles (sliced thinly)

tbsp Butter (divided)

carrots (chopped)

Green onions (chopped)

garlic

Red wine

Beef broth

Sugar

Bay leaves

tbsp Tomato paste

Salt

Pepper

tbsp Flour

Put each piece of top round in a gallon sized plastic bag and seal the bag. Pound the meat through the plastic with a meat tenderizer until about ¼” thick. Each piece of meat should be about 3”x7”, so you can cut the pieces accordingly to get as close to this measurement as possible.

Lay each of the pieces of top round on a cutting board and spread the top with dijon mustard.

Lay one piece of bacon on top of the mustard on each piece. If you can fit 2 pieces of bacon side by side on the beef, feel free to use two pieces.

Lay the pickles horizontally down the length of the beef cut. Then sprinkle about ¼ cup of the chopped onions over all of the rouladen.

Use your hands to roll the beef up from top to bottom, using as many toothpicks as necessary to secure the beef/toppings in place.

In a dutch oven, heat 2 tbsp of butter over medium heat. Add the rolled rouladen into the dutch oven and cook until the bottom browns. Then flip, cooking each side until the entire outside of the rouladen brown.

Remove the rouladen to a separate plate and set aside.

Preheat the oven to 325 degrees Fahrenheit.

Add another 2 tbsp of butter into the pot until it melts. Then add the rest of the chopped onions, carrots, celery, and green onions into the dutch oven.

Saute for about 5 minutes, until the vegetables start to soften. Then, add the chopped garlic.

Saute for another 3-4 minutes. Then, add the red wine into the pot, letting the mixture come to a simmer. Once the wine has simmered for about 4 minutes, add the beef broth, sugar, bay leaves, tomato paste, salt and pepper to taste. Stir to combine.

Add the reserved rouladen back into the dutch oven, put the lid on, and cook in the oven for about an hour and a half, or until the meat is tender.

When the meat is tender, remove the dutch oven from the oven. Then, use tongs to remove the rouladen from the pot. Place them on a separate plate and set aside. Remove the toothpicks from the meat.

Strain the vegetables out of the liquid. Return the liquid back to the pot. Put the dutch oven back on the stove on medium heat, and bring the remaining liquid in the pot to a simmer.

In a small bowl, mix together the flour and water until completely smooth. Pour this mixture into the liquid in the bottom of the dutch oven. Allow it to cook over medium heat until the gravy begins to thicken.

Once the gravy is thick, place the reserved rouladen back into the gravy. Serve and enjoy!

This traditional German beef rouladen recipe served with potato dumplings and red cabbage is my most cherished German food from my childhood and still our very favorite.

Oma's Authentic German Beef Rouladen Recipe  - Just like Oma 

pickles

mustard

Prep and Cook

Prep meat accourding to recipe instructions, cook until tender and make gravy.

Der deutsche Klassiker, jetzt auch ohne Fleisch. Das REWE Rezept für vegetarische Kohlrouladen zeigt dir, wie es zubereitet wird.

Vegetarische Kohlroulade

g Reis

mittelgroßer Weißkohl

kleine Zwiebeln

Zehe(n) Knoblauch

g Möhren

Paprika (rot)

EL Rapsöl

etwas Kümmel

Salz

Pfeffer

Bio Eier

Fett für die Form

Schalotten

EL Tomatenmark

Kartoffeln

g Petersilie

Schritt 1

Schritt 2

Kohl waschen, den Strunk entfernen und den ganzen Kohl weichkochen. (Kochwasser aufbewahren). Kurz ausdampfen lassen und 18 große Kohlblätter vorsichtig abziehen und die Mittelrippe entfernen. Mittelrippe und innere kleinere Kohlblätter fein hacken.

Schritt 3

Zwiebel und Knoblauch schälen und hacken. Möhren waschen und raspeln. Paprika waschen, entkernen und fein würfeln. 1 EL Rapsöl in einer Pfanne erhitzen und Zwiebel, Knoblauch, gehackten Kohl, Möhren und Paprika 5 Minuten anschwitzen.

Schritt 4

Gemüse und Reis in eine Schüssel geben und mit Kümmel, Salz und Pfeffer würzen. Mit den Eiern gut vermengen. Eine Auflaufform fetten. Backofen auf 200 °C Umluft vorheizen.

Schritt 5

Ein Kohlblatt in eine Hand nehmen und 1/6 der Füllung hineingeben. Die Seiten nach oben klappen und ein weiteres Kohlblatt auf die offene Stelle legen. Die Seiten wieder hochklappen und nochmal ein Kohlblatt auf die offene Seite legen. Roulade in ein Küchenhandtuch legen und auspressen, dann in die Auflaufform legen und mit den anderen Rouladen genauso verfahren.

Schritt 6

Die Rouladen im Ofen ca. 20 Minuten rösten.

Schritt 7

Für die Soße Schalotten schälen, würfeln und in 1 EL Rapsöl anrösten. Tomatenmark zugeben, kurz anrösten und mit etwas Kochwasser der Kohlblätter ablöschen. Einreduzieren, anrösten und erneut mit Kochwasser ablöschen. Den Vorgang wiederholen, bis eine braune Farbe entstanden ist.

Schritt 8

Soßenansatz mit etwas Kochwasser an die Rouladen geben und sie ca. 30 Minuten bei 160 °C Umluft weiter schmoren. Währenddessen Kartoffeln kochen.

Schritt 9

Rouladen mit Kartoffeln und Soße servieren. Mit Petersilie garnieren.

Delicious Rouladen is rolls of tender, braised beef wrapped around bacon and match-sticked carrots, onions and pickles, smothered in delicious gravy.

bacon (, optional)

onion (very thinly sliced)

carrots (very thinly sliced, julienne)

dill pickles (thinly sliced,)

German mustard* (or dijon)

Salt and Pepper

water or beef broth

Cut the onion, carrot and pickle in match-stick style pieces.

Lay out the thin slices of meat and each spread generously with mustard and sprinkle with salt and pepper.

Place bacon on top (if using) and then pickle, carrot and onion along the meat. Roll up tightly and secure with toothpicks.

Heat a large dutch oven or pot over medium-high heat. Add butter or oil. Add cook, turning occasionally, until browned on all sides.

Add 1 cup water or beef broth to the pot and scape up any browned bits from the pan. Cover pot and simmer on low for 2 hours.

Remove Rouladen to a plate and bring juices in the pot to a boil. Thicken with cornstarch dissolved in 1 Tablespoon of water. Taste gravy and add additional salt, pepper, or beef bouillon granules, if desired.

Remove toothpicks from the Rouladen and serve with gravy spooned on top.

https://content.jwplatform.com/videos/YqSuGM2h.mp4

Delicious Beef Rouladen is rolls of tender, braised beef wrapped around bacon and match-sticked carrots, onions and pickles, smothered in delicious gravy.

German Rouladen

Rouladen is a classic German dish. Made from thinly cut and pounded beef filled with onion, pickles, bacon, and mustard, this filling meat dish includes a thick gravy that serves well with bread or potato dumplings, spaetzle, or potatoes.

Dijon mustard

baby dill pickles

pepper

carrot

leek

Peel the onion, then chop it into small cubes. Also, cut the baby dill pickles into small cubes.

Peel the carrot and cut it into slices. Wash the celery and leek (make sure to wash it well - leek can be quite dirty), then cut those into slices/rings as well. Set the vegetables aside for now.

Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.

Remove the cling film. Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade). Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges - you'll need this space for rolling/tucking the beef.

Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks (we like using a whole toothpick in the middle and a half toothpick for each end) or cooking twine (you can tie the beef roll as you would ribbon in four directions on a present). Set the roulade aside on a plate and repeat the steps with the other pieces of meat.

Preheat your oven to 310 degrees Fahrenheit.

Once you have rolled all the pieces of meat, heat oil in a pan/pot with high sides. Alternatively, you can also use a Dutch oven or similar that you can put in the oven. Add the rouladen and sear the meat on high heat on all sides (so make sure to rotate them!). Once all the sides are browned, remove the meat from the pan.

Turn down the heat to medium and add the vegetables to the pan. Sauté them for around 5 minutes, then add the tomato paste and the sugar. Give everything a stir.

Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.

Add the beef broth to the pan/pot and bring everything to a simmer. Then pour the contents of the pan into a roasting pan for the oven or leave them in the pan/pot if it is oven safe.

Place the meat on top of the evenly spread out sauce and vegetables and put the roasting pan with the lid off into the oven. After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven. Bake them for another 30 minutes, flip them again, and put the lid on at the 1-hour mark. This way, they get a nice dark color. If you don't want them to be that dark, place them into the oven with the lid on from the beginning - but still flip them every 30 minutes.

Test if the meat is tender after 90 minutes. If it is, remove the pan from the oven. If not, put it back in to continue cooking the beef.

Once the meat is tender, remove the rouladen from the roasting pan and set them aside.

Pour the sauce through a sifter to capture the cooked vegetables.

To thicken the sauce, you have two options. Either blend approximately 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove in a pot. Add salt and pepper to taste. Alternatively - if you don't want to use any vegetables to thicken the sauce - thicken the sauce with approximately 1-2 tablespoons of cornstarch dissolved in a little bit of cold water and discard the cooked vegetables or eat them on the side.

Serve the meat and gravy with potato dumplings, bread dumplings, spaetzle noodles, or potatoes. German red cabbage and a green side salad are also popular additions.

Unsere fleischlosen Zuckerhut-Rouladen sind einfach unbeschreiblich lecker! Probiere das REWE Rezept unbedingt selbst aus!

Vegetarische Zuckerhut-Rouladen

große Zuckerhutblätter

Couscous

EL Rosinen

EL Ras el hanout

500 ml Gemüsebrühe

Zwiebel

300 g Hokkaidokürbis

Bund Petersilie

EL Olivenöl

EL gehackte Mandeln

g Parmesan

Eier (Größe M)

Dickere Blattrippen der Zuckerhutblätter gegebenenfalls flach schneiden. Zuckerhutblätter ca. 10 Sekunden in kochendem Salzwasser blanchieren, dann vorsichtig herausheben und in Eiswasser abschrecken. Auf einem Küchentuch abtropfen lassen.

Für die Füllung Couscous, Rosinen und Ras el hanout in einer Schüssel verrühren. 300 ml Gemüsebrühe aufkochen und Couscous damit übergießen. Ca. 10 Minuten quellen lassen.

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The most viewed rouladen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic German Rouladen

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Beef Rouladen in the Instant Pot

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Oma's Authentic German Beef Roulade...

Vegetarische Kohlroulade

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The most viewed rouladen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine