Classic 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
Scale
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
Find it online: https://cookwithyana.com/classic-german-rouladen-recipe/
