German Beef Rouladens

Savor the robust flavors of Germany with this traditional German Beef Rouladens recipe, a comforting classic that transforms thinly sliced beef into tender, flavor-packed rolls. Each rouladen is filled with a tangy mix of Dijon mustard, smoky bacon, crisp pickle strips, and sweet onion, then seared to perfection and simmered gently in a rich beef broth (with the optional addition of red wine for extra depth). The long braising process ensures melt-in-your-mouth beef, while a luscious gravy ties everything together. Perfectly paired with traditional sides like spaetzle, creamy mashed potatoes, or sweet-tangy red cabbage, these rouladens are an unforgettable homage to authentic German cuisine. Whether you're cooking for a family dinner or celebrating Oktoberfest, this hearty dish is sure to delight!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 4 pieces (thinly sliced, about 4-5 ounces each) beef round steaks
• 3 tablespoons Dijon mustard
• 2 whole (sliced into thin strips) pickles
• 1 medium (thinly sliced) yellow onion
• 4 slices smoked bacon
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons vegetable oil
• 2 cups beef broth
• 0.5 cup (optional) red wine
• 2 small (optional, coarsely chopped) carrots
• 2 stalks (optional, coarsely chopped) celery
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Lay each beef steak flat on a cutting board and lightly pound them with a meat mallet to an even, thin thickness (approx. 1/4 inch).

Step 2

Spread a thin layer of Dijon mustard evenly over one side of each steak.

Step 3

Top each steak with 1-2 slices of pickle, a few onion slices, and a slice of smoked bacon.

Step 4

Carefully roll each steak tightly into a cylinder. Secure the rolls with toothpicks or kitchen twine to prevent them from unrolling during cooking.

Step 5

Season the outside of each rouladen with salt and black pepper.

Step 6

Dredge each rouladen lightly in flour, shaking off any excess.

Step 7

Heat vegetable oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat.

Step 8

Sear the rouladens on all sides until browned, about 6-8 minutes total. Remove them from the pot and set aside.

Step 9

In the same pot, optionally sauté chopped carrots and celery for 2-3 minutes to begin the sauce foundation.

Step 10

Deglaze the pot with red wine (if using), scraping up browned bits from the bottom.

Step 11

Add the beef broth to the pot and bring to a simmer.

Step 12

Return the rouladens to the pot, ensuring they are partially submerged in the liquid.

Step 13

Cover the pot and reduce the heat to low. Simmer gently for 1.5 hours, or until the meat is tender.

Step 14

Once cooked, carefully remove the rouladens from the pot and set them aside. Optionally strain the sauce to remove vegetables for a smoother texture.

Step 15

Thicken the sauce, if desired, by simmering it down or whisking in a cornstarch slurry.

Step 16

Serve the rouladens hot, topped with the rich gravy and garnished with fresh parsley.

Step 17

Pair with spaetzle, mashed potatoes, or red cabbage for a traditional German meal.

Nutrition Facts

Serving size	1732.9 grams (1732.9g)

Amount per serving	% Daily Value*
Calories	2032

Total Fat 113.60g	146%
Saturated Fat 30.90g	155%
Polyunsaturated Fat 25.70g
Cholesterol 466mg	155%
Sodium 8788mg	382%
Total Carbohydrate 42.80g	16%
Dietary Fiber 8.70g	31%
Total Sugars 14.10g
Protein 172.00g	344%

Vitamin D 0IU	0%
Calcium 329mg	25%
Iron 17mg	97%
Potassium 3450mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 36.6%

Carbs: 9.1%