What cuts of beef are best for rouladen?

Thinly sliced top round or flank steak are both good choices for rouladen because they're sturdy enough to roll but become tender during a long braise. Top round is especially common because it can be cut into broad, even sheets. If the beef is thicker than about ¼ inch, gently pound it thinner before filling so it rolls without tearing.

Can I make rouladen ahead of time?

Yes, you can make rouladen ahead of time either before or after cooking. Raw filled rolls can be secured and refrigerated for up to one day before browning. Cooked rouladen can also be made a day early and stored in the gravy, which makes it especially useful for holidays or Sunday dinner when you don't want everything happening at once.

What is the difference between rouladen and Swiss steak?

Rouladen is rolled beef filled with mustard, bacon, onions, and pickles, while Swiss steak is usually a flat or thick piece of beef braised in a tomato-based sauce. The two dishes both use slow cooking to tenderize beef, but their shape, filling, gravy, and overall flavor are very different.

Why are there pickles in rouladen?

Pickles are in rouladen because they season the beef from the inside and help keep the center moist during the long braise. Traditional German gherkins also add salt, acid, and a light sweet-and-sour taste that balances the bacon and gravy. You don't end up with a roll that tastes strongly of pickle. Instead, the filling tastes deeper and more balanced.

Toothpicks, twine, or rouladen pins?

Toothpicks, twine, and rouladen pins all work for holding rouladen closed during cooking. Two toothpicks per roll are the easiest option in most kitchens, while kitchen twine holds very firmly during long cooking. Reusable German rouladen pins, called Rouladennadeln , are handy if you make this dish often. Whatever you use, count the pieces before cooking and remove every one before serving.

Can I make rouladen in the slow cooker?

Yes, you can make rouladen in the slow cooker after browning the rolls first and preparing the gravy. Put the browned beef and gravy into the slow cooker and cook on LOW for 6 to 8 hours. The beef becomes very tender, but don't skip browning because those browned bits are a big part of the finished gravy's flavor.

How do I keep rouladen from unrolling?

The easiest way to keep rouladen from unrolling is to build the roll around the pickle, fold the sides inward, secure it with two toothpicks, and brown it seam-side down first. The pickle gives the center shape, while the folded sides keep loose onion and bacon inside. Once the seam has browned against the hot pot, the roll becomes much easier to turn.

Can I freeze rouladen?

Yes, cooked rouladen freezes very well when it's stored in the gravy. Cool the rolls and sauce completely, place them together in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly on the stove. Keeping the beef in the gravy helps it stay moist as it freezes and reheats.

What is the best way to serve German beef rouladen?

German beef rouladen is best served with plenty of gravy and a traditional side that can catch the sauce, such as potato dumplings or Spätzle. Red cabbage is another classic choice because its sweet-and-sour taste balances the rich beef. For a full German Sunday plate, serve rouladen with Rotkohl and Kartoffelklöße.

Authentic German Rouladen (Oma’s Beef Rouladen in Rich Gravy)

Name: Authentic German Rouladen Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: German
Ingredients: 4 large slices of beef top round or flank steak (about 1/4 inch thick); 4 tablespoons German mustard; 4 slices bacon; 1 onion, thinly sliced; 4 small pickles (dill or gherkins), sliced lengthwise; 2 tablespoons olive oil; 2 cups beef broth; 1/2 cup red wine (optional); 2 tablespoons all-purpose flour; 2 tablespoons butter; Salt and pepper, to taste; Fresh parsley, chopped, for garnish

Description

Authentic German Rouladen recipe made with classic beef rouladen filling, roux-first gravy, potato-dumpling serving ideas, and make-ahead tips.

Ingredients

Units Scale

4 large slices of beef top round or flank steak (about 1/4 inch thick)
4 tablespoons German mustard
4 slices bacon
1 onion, thinly sliced
4 small pickles (dill or gherkins), sliced lengthwise
2 tablespoons olive oil
2 cups beef broth
1/2 cup red wine (optional)
2 tablespoons all-purpose flour
2 tablespoons butter
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

Prepare the Beef: Lay out the slices of beef on a clean surface. Spread each slice with a tablespoon of mustard. Layer a slice of bacon, some onion slices, and pickle slices on top of the mustard.
Roll and Secure: Roll up each slice of beef tightly, securing the ends with toothpicks or kitchen twine to keep the fillings inside.
Brown the Rouladen: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the roulades and brown on all sides. Remove the roulades and set them aside.
Make the Gravy: In the same pot, add butter and flour, whisking constantly to create a roux. Slowly add the beef broth and red wine (if using), whisking until smooth. Bring to a simmer.
Simmer the Rouladen: Return the roulades to the pot, cover, and reduce heat to low. Simmer gently for 1.5 hours, or until the beef is tender.
Serve: Remove toothpicks or twine from the roulades. Serve hot, garnished with fresh parsley, with a side of Rotkohl, Spätzle, or Kartoffelklöße.

Notes

For a richer gravy, add a splash of heavy cream at the end of cooking.

If you prefer a thicker gravy, let it simmer uncovered for the last 15 minutes to reduce.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main dish
Cuisine: German

Nutrition

Calories: 350
Sugar: 2g
Fat: 20g
Carbohydrates: 8g
Protein: 30g