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German Beef Rouladen over mashed potatoes, red cabbage and lots of gravy. Cut open so you see pickles and how it is rolled.

German Beef Rouladen – Rinderrouladen Rezept

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
This authentic German beef rouladen recipe is filled with tangy mustard, smoky bacon, and crunchy pickles, then cooked in a savory brown gravy. Perfect for cozy family dinners.
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Ingredients

Servings: 4
  • 8 thin slices beef eye of round
  • 1 medium yellow onion
  • 3-4 dill pickles sliced
  • 2-3 tsp german mustard Dijorn mustard can be substituted
  • 8 slices bacon
  • 2 stalks celery
  • 1 large carrot
  • 1 roma tomato
  • 2 cups beef broth
  • 1 tbsp flour
  • 1 tbsp butter
  • 1 cup red wine
  • 1 cup water
  • salt and pepper

Instructions

  • Place the beef slices flat on a cutting board and gently pat them dry. Season lightly with salt and pepper, then spread a generous layer of mustard over each piece to create the base flavor.
  • At one end of each beef slice, layer a strip of bacon, a few onion slices, and a pickle spear. Keep the filling neat so the rolls are easy to shape.
  • Roll the beef tightly around the filling, folding in the sides as you go. Secure each roulade with toothpicks or kitchen twine to hold everything in place during cooking.
  • Melt butter in a Dutch oven or heavy-bottomed pot over medium heat. Add the rouladen and sear on all sides until deeply golden and aromatic. This step adds rich flavor to both the meat and the sauce.
  • Add the chopped celery, carrot and tomatoes to the pot, stirring until the vegetables soften and the tomatoes darkens slightly.
  • Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Bring to a gentle simmer, then cover and cook rouladen on low heat for 1½ to 2 hours, until the beef is tender and easy to cut.
  • Carefully remove the rouladen from the pot and set aside. Whisk flour into the gravy to thicken, then stir in the red wine and water. Let the sauce simmer until smooth and rich, then return the rouladen to the gravy.
  • Serve the rouladen hot with plenty of gravy spooned over the top. They’re especially delicious with creamy mashed potatoes or homemade spaetzle and red cabbage.
    Enjoy!