Classic German Rouladen Recipe
Introduction
German Rouladen is a classic comfort food featuring tender beef rolled with flavorful fillings. It’s a hearty dish perfect for family dinners and special occasions.
Ingredients
- Beef slices (thinly sliced, about 4 large pieces)
- Mustard (2 tablespoons)
- Pickles (2-3, sliced lengthwise)
- Onions (1 large, sliced)
Instructions
- Step 1: Spread a thin layer of mustard evenly over each beef slice.
- Step 2: Place pickle slices and onions on top of the mustard-covered beef.
- Step 3: Carefully roll up each beef slice tightly around the fillings and secure with toothpicks or kitchen twine.
- Step 4: In a large pan, brown the rouladen on all sides over medium heat.
- Step 5: Add a little water or broth, then cover and simmer gently for about 1.5 to 2 hours, or until the beef is tender.
Tips & Variations
- Use a sharp knife to slice the beef thinly and evenly for easier rolling.
- For extra flavor, add bacon strips inside the roll before cooking.
- Serve with traditional sides like red cabbage and potato dumplings.
Storage
Store leftover rouladen in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of meat instead of beef?
Yes, you can use pork or veal slices as alternatives, but beef is traditional and offers the best flavor and texture for rouladen.
What can I serve with German Rouladen?
Common sides include mashed potatoes, red cabbage, sauerkraut, or potato dumplings to complement the rich flavors of the rouladen.
PrintClassic German Rouladen Recipe
German Rouladen is a classic comfort dish featuring thin slices of beef rolled with mustard, pickles, and onions, then simmered slowly until tender and flavorful. This hearty meal encapsulates traditional German flavors and makes for a perfect family dinner.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: German
Ingredients
Beef Rouladen
- 8 thin slices of beef top round (about 1/4 inch thick, 3–4 oz each)
- 2 tablespoons German mustard (preferably a sharp or spicy variety)
- 4 medium pickles, cut into small strips
- 1 large onion, finely chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or clarified butter for browning
- 1 cup beef broth
- 1 cup water
- 1 bay leaf (optional)
- 1 teaspoon caraway seeds (optional)
Instructions
- Prepare the beef slices: Lay the beef slices flat on a clean surface. Season each slice lightly with salt and pepper on both sides. Spread approximately 1/2 teaspoon of mustard evenly over one side of each slice.
- Add fillings: Place a few strips of pickle and some finely chopped onions along one edge of the mustard-spread side of the beef slice, leaving a small border around the edges for rolling.
- Roll the beef: Starting at the edge with the fillings, tightly roll up the beef slices into neat cylinders. Secure each rouladen with kitchen twine or toothpicks to prevent them from unrolling during cooking.
- Brown the rouladen: Heat vegetable oil or clarified butter in a large skillet over medium-high heat. When hot, add the rouladen in batches and brown them on all sides for about 3-4 minutes per batch. This step adds depth of flavor and texture.
- Simmer: Transfer all browned rouladen to a large pot or deep pan. Add beef broth, water, bay leaf, and caraway seeds if using. Bring to a gentle boil, then reduce heat to low and cover the pot. Simmer the rouladen gently for 1.5 to 2 hours until the meat is tender and the flavors meld.
- Finish and serve: Remove the rouladen from the pot and keep warm. Optionally, strain the cooking liquid and reduce it on medium heat to create a richer gravy. Serve the rouladen sliced or whole with the sauce spooned over them, alongside traditional German sides like red cabbage and potato dumplings or mashed potatoes.
Notes
- Use thinly sliced beef top round for best results; thicker cuts may be tough and harder to roll.
- Mustard adds both flavor and moisture—choose a sharp German variety for authenticity.
- Securing the rouladen with kitchen twine or toothpicks is important to maintain shape during simmering.
- Slow simmering is key to tender meat and flavorful sauce.
- The cooking liquid can be thickened with a little flour or cornstarch for a gravy consistency if desired.
- This dish pairs wonderfully with hearty sides like spaetzle, red cabbage, or boiled potatoes.
Keywords: German Rouladen, beef roulade, traditional German beef rolls, comfort food, classic German recipe
