This classic German Rouladen brings tender beef rolls filled with savory ingredients to your dinner table in just over 2 hours. Each perfectly crafted roll delivers a satisfying 273 calories of pure comfort, packed with 29g of protein and wrapped in a rich, hearty gravy. Whether you’re planning a special Sunday dinner or craving an authentic European dish, these beef rolls promise restaurant-quality results that will have your family reaching for seconds.
Ingredients for Traditional Rouladen
- Round Roast: 2-3 lbs, sliced thinly (⅛” thick) lengthwise – ask butcher for best results
- Bacon: 8-12 slices, adds wonderful flavor
- Vegetables: 1 onion and 2 carrots, sliced into matchsticks
- Pickles: 2 whole dill pickles, thinly sliced
- Mustard: ½ cup German or Dijon style
- Seasonings: Salt and pepper to taste
- Cooking Base: 2 Tablespoons butter or oil
- Liquid: 1 cup water or beef broth
- Tools: Toothpicks for securing rolls
Step-by-Step Instructions
- Prep Work: Slice vegetables and pickles into matchstick pieces for even filling
- Meat Preparation: Lay out meat slices, spread mustard generously, season with salt and pepper
- Assembly: Layer bacon (if using), pickles, carrots, and onions on meat; roll tightly and secure with toothpicks
- Initial Cooking: Heat dutch oven over medium-high, add butter/oil and brown rolls on all sides
- Braising: Add broth, scrape bottom of pan for flavor, cover and simmer on low for 2 hours
- Gravy Making: Remove rolls, boil juices and thicken with cornstarch mixture
- Final Touch: Remove toothpicks and serve rolls with hot gravy poured over top
Key Techniques for Perfect Rouladen
Slicing your vegetables into matchstick pieces is super important – thin, even cuts help your Rouladen roll up nicely and cook evenly. When browning the meat rolls, take your time! Those golden-brown sides create amazing flavor that makes the gravy extra tasty. If you’re new to rolling meat, don’t worry – just keep it tight and secure with toothpicks. Remember to scrape up all those browned bits from the pan when you add your liquid – that’s where the magic happens!
Easy Substitutions
No German mustard? Regular Dijon works great! You can skip the bacon if you prefer, and the rolls will still be delicious. If dill pickles aren’t your thing, try cornichons or sweet gherkins instead. Want to make it even richer? Use all beef broth instead of water. Any long, thin cut of beef works – just ask your butcher to slice it super thin (about ⅛ inch) for you.
Serving Ideas
This hearty German dish loves classic sides! Serve your Rouladen with soft potato dumplings or mashed potatoes to soak up all that yummy gravy. Red cabbage or sauerkraut adds a perfect tangy bite. For a cozy touch, add some buttered green beans or roasted root vegetables on the side. Don’t forget extra gravy – everyone always wants more!
Storage Tips
Lucky you if you have leftovers! These beef rolls actually taste even better the next day. Keep them in an airtight container with their gravy for up to 3 days in the fridge. When reheating, add a splash of beef broth to thin the gravy if needed, and warm gently over low heat until hot all the way through. You can even freeze them for up to 3 months – just thaw overnight in the fridge before reheating.
Rouladen
Equipment
- Dutch oven
- Toothpicks
Ingredients
Main Ingredients
- 2-3 lbs Round Roast have butcher slice thinly- length wise @ ⅛ inch thick
- 8-12 slices bacon optional
- 1 whole onion very thinly sliced
- 2 whole carrots very thinly sliced, julienne
- 2 whole dill pickles thinly sliced
- 1/2 cup German mustard or dijon
- 2 Tablespoons butter or oil or a combination
- 1 cup water or beef broth
Instructions
- 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.
