German Beef Rouladen

Introduction

German Beef Rouladen is a beloved traditional dish known for its rich flavors and comforting appeal.
Thin slices of beef are rolled around mustard, bacon, onions, and pickles, then slowly braised until
tender in a savory gravy. Often served on special occasions or family Sundays, this classic German
meal brings warmth and tradition to the table with every bite.

Ingredients

• 4 large beef rouladen (thin-sliced beef, such as top round)
• Salt and black pepper, to taste
• 4 teaspoons German mustard (or Dijon mustard)
• 4 slices bacon
• 1 medium onion, finely chopped
• 2–3 dill pickles, sliced into thin strips
• 2 tablespoons vegetable oil or butter
• 1 cup beef broth
• ½ cup red wine (optional)
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon paprika (optional)
• 1 tablespoon flour or cornstarch (for thickening)
• Kitchen twine or toothpicks

Instructions

1. Lay the beef slices flat on a clean surface and season both sides with salt and pepper.
2. Spread a thin layer of mustard evenly over each slice.
3. Place one slice of bacon on each piece of beef, then add chopped onions and pickle strips.
4. Roll the beef tightly and secure with kitchen twine or toothpicks.
5. Heat oil or butter in a large skillet or Dutch oven over medium-high heat.
6. Brown the rouladen on all sides, then remove and set aside.
7. Add tomato paste to the same pan and cook briefly, scraping up browned bits.
8. Pour in beef broth and wine, then add the bay leaf and paprika.
9. Return rouladen to the pan, cover, and simmer on low heat for 1½ to 2 hours.
10. Remove rouladen once tender and thicken the sauce if desired.
11. Remove twine or toothpicks before serving.

Description

German Beef Rouladen is tender, juicy, and full of layered flavors. The beef becomes melt-in-your-mouth
soft, while the bacon adds richness, the mustard provides tang, and the pickles balance the savory
gravy. Slow braising creates a deep, comforting sauce perfect for classic sides.

Tips

• Pound the beef lightly if it is too thick for easy rolling.
• Use authentic German mustard for the best flavor.
• Allow rouladen to rest before serving to retain juices.
• Serve with spaetzle, mashed potatoes, or red cabbage.
• Leftovers taste even better the next day.

Correction (Common Mistakes to Avoid)

• Avoid cooking on high heat, which can toughen the meat.
• Do not skip browning; it adds essential flavor.
• Do not overfill the rouladen.
• Remember to remove all ties or toothpicks before serving.

Enjoy

Serve German Beef Rouladen hot with plenty of rich gravy. Enjoy this hearty, traditional German dish
with family and friends for a comforting and satisfying meal.