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German Rouladen tender beef rolls stuffed with onions, mustard & pickles, then simmered in rich gravy

Print recipeGerman Rouladen tender beef rolls stuffed with onions

Authentic German Rouladen made with tender beef rolls filled with mustard, bacon, onions, and pickles braised in a deep, savory gravy made from red wine, broth, and butter. This traditional German comfort food is perfect for cozy dinners or special occasions.

Prep time
30 minutes
Cook time
1 hour 55 minutes
Total time
2 hours 25 minutes
Yield
4 servings

Ingredients

**For the Rouladen:** 8 slices top round beef (4x6 inches, 1/4 inch thick) 1/3 cup German yellow mustard 8 slices bacon 8 German pickles, sliced lengthwise 1 medium yellow onion, chopped Salt and freshly ground black pepper   **For the Gravy:** 1 tablespoon butter 1 tablespoon cooking oil (e.g., avocado oil) 1 medium yellow onion, chopped 1 clove garlic, minced 1 small leek, chopped and rinsed 1 large carrot, chopped 1 celery stalk, chopped 1 cup dry red wine 2 cups strong beef broth 1 tablespoon tomato paste 1 bay leaf 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 4 tablespoons chilled butter Cornstarch or flour slurry (for thickening) Optional: 2-3 tablespoons heavy cream

Instructions

  1. Prepare the Beef Rolls: Spread mustard on each slice of beef. Season with salt and pepper. Add bacon, onions, and pickle. Roll tightly and secure with toothpicks or twine.
  2. Sear the Rolls: In a Dutch oven, heat butter and oil. Brown each rouladen on all sides. Remove and set aside.
  3. Sauté Vegetables: Add chopped onions to the pot. Cook until translucent. Add garlic, then leeks, carrots, and celery. Sauté for 5 more minutes.
  4. Deglaze and Simmer: Pour in red wine, boil 1 minute. Reduce and simmer for 3 minutes. Stir in broth, tomato paste, bay leaf, sugar, salt, and pepper.
  5. Braise the Rouladen: Return beef rolls to the pot. Cover and simmer on low for 90 minutes, or bake at 325°F in the oven for 90 minutes.
  6. Strain and Thicken Gravy: Remove beef rolls. Strain vegetables and return liquid to pot. Thicken with cornstarch or flour slurry. Optional: add cream.
  7. Finish Gravy: Stir in chilled butter until smooth and glossy. Adjust seasoning to taste.
  8. Serve: Return rouladen to gravy. Warm through and serve hot with traditional sides.

Notes

Make this dish a day ahead for even deeper flavor. Use German pickles for authentic taste. Gravy can be adjusted with cream for a richer texture. Store and reheat rouladen gently to preserve tenderness.

Nutrition

Calories
392
Fat
26g
Saturated fat
11g
Sugar
3g
Sodium
1121mg
Protein
39g
Carbohydrates
12g
Fiber
2g