Best 7 German Beef Rouladen Recipes

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**Discover the Enchanting Flavors of German Beef Rouladen: A Culinary Journey Through History and Taste**

Embark on a culinary journey through time and savor the exquisite flavors of German Beef Rouladen, a traditional dish that has captivated taste buds for generations. Rouladen, meaning "to roll," is a delectable combination of thinly sliced beef wrapped around a savory filling of bacon, pickles, onions, and herbs, creating a symphony of textures and flavors. This article presents a collection of authentic German Beef Rouladen recipes that showcase the diversity and versatility of this beloved dish. From the classic Rouladen with its rich gravy to modern variations featuring unique ingredients and cooking methods, these recipes promise an unforgettable culinary experience. Whether you're a seasoned chef or a home cook seeking culinary adventure, this comprehensive guide will equip you with the knowledge and techniques to create this German masterpiece in your own kitchen.

Here are our top 7 tried and tested recipes!

GERMAN BEEF ROULADEN



German Beef Rouladen image

This is another great German recipe that reminds me of my mom's wonderful cooking. Enjoy this unique and delicious dish!

Provided by DebbyO

Categories     World Cuisine Recipes     European     German

Time 55m

Yield 8

Number Of Ingredients 13

¼ cup Dijon mustard
8 (4 ounce) pieces round steak, pounded 1/4 inch thick
½ cup minced onion
2 teaspoons paprika
2 teaspoons salt
2 teaspoons freshly ground black pepper
8 slices bacon
3 tablespoons canola oil
1 (12 ounce) can beef broth
1 ¼ cups water
2 tablespoons cornstarch
1 cup warm water
¼ cup sour cream

Steps:

  • Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
  • Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
  • Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

Nutrition Facts : Calories 351.4 calories, Carbohydrate 5.4 g, Cholesterol 113.2 mg, Fat 15.6 g, Fiber 0.5 g, Protein 44.6 g, SaturatedFat 4.6 g, Sodium 1132.7 mg, Sugar 0.5 g

GERMAN BEEF ROULADEN



German Beef Rouladen image

Until I entered kindergarten, we spoke German in our home and kept many old-world customs. We always enjoyed the food of our family's homeland. Mom usually prepared this for my birthday dinner. -Helga Schlape, Florham Park, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 13

3 pounds beef top round steak (1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
6 bacon strips
3 whole dill pickles, halved lengthwise
2 tablespoons canola oil
2 cups water
1 medium onion, chopped
2 tablespoons minced fresh parsley
2 teaspoons beef bouillon granules, optional
1/4 cup all-purpose flour
1/2 cup cold water
1/2 teaspoon browning sauce, optional

Steps:

  • Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick. , In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm. , For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

Nutrition Facts : Calories 481 calories, Fat 25g fat (8g saturated fat), Cholesterol 143mg cholesterol, Sodium 754mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein.

MOM'S TRADITIONAL GERMAN BEEF ROULADEN (RINDERROULADEN)



Mom's Traditional German Beef Rouladen (Rinderrouladen) image

Traditional German Beef Rouladen with a wonderful gravy, just as my mother made and now I make. This is a family favorite, and an excellent Sunday or Holiday meal. We enjoy our rouladen with boiled new potatoes or potato dumplings and a side of my German Rotkohl recipe #108449 or Country Green Beans recipe #344562. I sometimes serve dinner rolls with fresh butter, to round out the meal. Guten appetit!

Provided by BecR2400

Categories     Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 1/2 lbs lean high-quality beef round steak, cut into 8 equal rectangular sections and pounded flat
8 tablespoons yellow mustard
salt and pepper, to taste
4 slices bacon, chopped
1/2 cup white onion, chopped
1/4 cup dill pickle, finely chopped (may use dill relish)
1/4 cup oil, for frying
3 1/2 cups hot water, to cover (or hot beef broth)
1 bay leaf
1/3 cup flour
1/4 cup fresh parsley, minced (for serving)
wooden toothpick (or may use cooking twine or white thread for securing rouladen)

Steps:

  • Spread 1 tablespoon mustard evenly on one side of each pounded steak.
  • Sprinkle salt and pepper over mustard.
  • Evenly sprinkle chopped bacon, onion, and pickles over mustard side of each steak.
  • Roll up firmly jelly roll fashion (with filling to inside, starting at narrow end), and secure each rouladen shut (so filling stays in) with wooden toothpicks, cooking twine, or white sewing thread.
  • In a large dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned, turning once (about 7 minutes per side).
  • Add enough hot water or broth to almost cover the rouladen. Add bay leaf. Increase heat to high and bring to a boil.
  • Cover and reduce heat to low.
  • Simmer, covered, for 1 1/2 hours on low heat, checking once halfway through to give a stir and see that meat is covered with sufficient liquid (you may add a little hot water at this point, if necessary).
  • With a large slotted spoon, carefully remove the rouladen from the hot broth to an oven-proof dish; cover with foil and keep warm in the oven while making the gravy.
  • To Make Gravy:.
  • Add the flour to 1 cup of water in a large measuring cup, whisking briskly with a fork to blend.
  • Pour the flour mixture all at once into the hot broth, using a wire whisk to blend. Use a wooden spoon to scrape up any brown bits from the bottom of the pan, and stir them into the gravy.
  • Increase heat to medium-high, and bring gravy mixture to a boil, whisking constantly. Continue to whisk and boil for two to three minutes, until gravy thickens. Reduce heat to low, and remove the bay leaf. Adjust seasoning to taste.
  • To Serve:.
  • (Note: Remove toothpicks and twine or thread before serving).
  • Using a large slotted spoon, carefully place the rouladen into the hot gravy; cover, and warm through for a few minutes.
  • Remove from heat and serve.
  • Good sides are boiled new potatoes or potato dumplings sprinkled with fresh snipped parsley,and German Rotkohl (Red Cabbage) or Country Green Beans with Bacon and Onion.

GERMAN BEEF ROAST (ROULADEN FLAVOR) IN CROCK POT/SLOW COOKER



German Beef Roast (Rouladen Flavor) in Crock Pot/Slow Cooker image

Melt in your mouth tender beef rump roast and gravy, made with ease in the crock pot/slow cooker. Savory German Rouladen flavor without all the work.

Provided by BecR2400

Categories     Meat

Time 8h30m

Yield 1 beef roast, 12 serving(s)

Number Of Ingredients 12

1 (6 lb) boneless beef rump roast, trimmed of fat
10 ounces beef broth, undiluted
1/4 cup pickle juice (from jar)
3 tablespoons mustard
2 tablespoons finely chopped dill pickles (or dill relish)
2 -3 bay leaves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3/4 cup finely chopped onion
1/2 cup finely chopped bacon (center cut)
1 cup cold water
1/2 cup all-purpose flour

Steps:

  • In dutch oven over medium-low heat, saute the finely chopped onion and bacon together until bacon is translucent but not brown, about 10-15 minutes.
  • Into bottom of a 6-quart crock pot or slow cooker, place the beef rump roast.
  • Pour in the (undiluted) can of beef broth and the dill pickle juice.
  • Over the top of the roast evenly spread the mustard and finely chopped dill pickles (or dill pickle relish). Dot with the whole bay leaves and sprinkle generously with salt and pepper. Top roast with the sauteed onions and bacon.
  • Cover and cook on high for 6-8 hours, or until tender. Remove meat, and strain juices to make gravy (see to make gravy below).
  • TO MAKE GRAVY:.
  • Strain juices from roast through a fine mesh strainer into a sauce pan or dutch oven.
  • Make a slurry in a 2 cup glass measuring cup using a fork to whisk together 1 cup cold water and 1/2 cup flour, until smooth. Pour the slurry all at once into the pan of juices.
  • Using a wire whisk and whisking all the while, bring the gravy mixture to a boil over medium-high; then reduce to a simmer and continue to cook and whisk another 5 minutes (gravy wil thcken more as it cools).
  • P.S. Good sides are green beans (Gruene bohnen), sweet and sour red cabbage (Rotkohl), and boiled or mashed potatoes topped with fresh snipped parsley. Guten appetit!

GERMAN ROULADEN / BEEF ROLL-UPS



German Rouladen / Beef Roll-Ups image

Another great dish to serve with Rotkohl (Red Cabbage) on the side. I can smell them simmering at Grandma's and it has been over 50 years since she last made these great beef rolls for me.

Provided by Marsha Gardner

Categories     Beef

Number Of Ingredients 12

4 beef loin steaks (about 8-10
kosher salt and freshly ground black pepper to taste
4 oz bacon
3 Tbsp butter, unsalted or olive oil, extra virgin
3 small onions
1 Tbsp flour
1 large carrot
1 celery stalk
2 large dill pickles
chopped fresh parsley
brown mustard
2 c beef broth

Steps:

  • 1. Tenderize the thin beef slices with a meat mallet on both sides evenly. You can overlap the beef steaks (if not large enough) and seam them together by pounding with the meat mallet. Season with salt and pepper. Spread thin layer of mustard on one side (where the filling will go).
  • 2. Sauté the bacon, cut into small cubes, with two finely chopped onions until onions are tender, add the chopped parsley. Cut the pickles into thin stripes (lengthwise). Spoon the bacon/onion mixture and add several of the thinly cut pickles on top of the beef.
  • 3. Roll up the beef tightly (fold sides first over the mixture, then roll up lengthwise, like a burrito) holding in place with toothpicks or wrap with string. Braise Rouladen in some oil (with little butter added for extra flavor) until browned on all sides. Add the finely chopped carrot, onion and celery, season with salt and pepper. Add little beef broth, let simmer covered for 1.5 hours or until beef is tender. More beef broth can be added during the cooking process.
  • 4. Remove Rouladen from pot, remove toothpicks or string and let rest, strain sauce through a sieve. Optionally you can thicken sauce with some flour: Return strained sauce to pot and simmer, add 1-2 tablespoons of flour to a small cup, add a little bit of cold water to the cup and stir with a fork making a thin paste. Add flour paste to the simmering sauce, stir until sauce is thickened. Season once again to taste. Remove sauce from heat and add the sour cream and 1 tablespoon of tomato paste (optional) and mix to combine everything. Return the Rouladen to the pot. Serve with Spätzle, Knödel, Rotkohl (red cabbage) mashed potatoes, asparagus or green beans.
  • 5. Return the Rouladen to the pot. Serve with Spätzle, Knödel, Rotkohl (red cabbage) mashed potatoes, asparagus or green beans.

GERMAN BEEF ROLL-UPS ROULADEN



German Beef Roll-Ups Rouladen image

Hearty and delicious Sunday Dinner. Beef Roll-Ups, Rouladen as they are called in Germany make a great dish, especially when served with red cabbage and potato dumplings. They are easily frozen and reheated! If you can find smoked and salted pork belly instead of bacon, you'll have a real fantastic traditional German dish

Provided by sonnyu28

Categories     German

Time 3h20m

Yield 4 rouladen, 4 serving(s)

Number Of Ingredients 10

4 pieces flank steaks, sliced very thin
4 large onions
3 slices bacon, steak, smoked and salted
1/2 cup pickle, diced, dill, kosher, German style
mustard, spicy, hot
salt
pepper
paprika
cooking oil
2 cups broth

Steps:

  • Flatten out the flank steaks with a meat pounder and spread mustard on the "inside" of the meat.
  • Dice 1 onion, the bacon and the pickles and distribute even amounts onto your roll up meat.
  • season well with salt, pepper and paprika powder.
  • Roll up meat from the short side up and secure edge with either tooth picks or some yarn/thread.
  • spread more mustard on the outside of roll ups and season some more
  • Heat oil in a heavy broiler pan and brown roll ups from all sides.
  • ad 1 1/2 cups of broth to the broiler as well as the left over 3 onions cut into quarters INCLUDING the brown skins (very important, this will give color to the gravy).
  • cover your boiler pan and broil in the oven at 350 F for 2-3 hours (uncover for the last 1/2 hour) or until meat is tender. ad broth if needed.
  • take rouladen out of pan and set aside. Strain the liquid into sauce pan and reduce until thickened.
  • Serve with potato dumplings and red cabbage.

Nutrition Facts : Calories 93.9, Fat 3, SaturatedFat 1.1, Cholesterol 4.3, Sodium 518.1, Carbohydrate 14.9, Fiber 2.8, Sugar 6.9, Protein 2.7

BONNIE'S GERMAN BEEF ROULADEN



BONNIE'S GERMAN BEEF ROULADEN image

Braised bundles of thinly sliced beef wrapped around stacker dill pickles, carrots, and onions, and smothered in a decadent wine gravy. Slow cooked in the Dutch oven until fork tender. Served with bacon dumplings or mashed potatoes. We love it over steamed rice. What's not to like? Enjoy!

Provided by BonniE !

Categories     Beef

Time 3h

Number Of Ingredients 17

1 ½ pounds sirloin tip cut very thin
1 ½ large red onion sliced thin (or white onion is okay)
3 medium carrots cut into 8, four inch long, ¼ inch wide sticks
8 stacker sliced dill pickles, i like dill spears
8 slices of bacon or black forest deli ham
spicy brown mustard for spreading on meat
season with salt and coarse ground black pepper to taste
4 tablespoons vegetable oil for searing
2 tablespoons butter
GRAVY
6 cups of water
all purpose flour to thicken
2 ½ teaspoons beef soup base flavoring
¾ cup red wine, we prefer a lighter marsala wine
¼ teaspoon red pepper flakes
¼ teaspoon paprika
black coarse ground pepper and salt to taste

Steps:

  • 1. Cook's Note: Prepare the beef. You can have your butcher cut the meat in less than ¼ inch slices. You will need one, 4 X 4 inch slice (or up to 4X6 inch slices) of thin meat to make one bundle of beef rouladen. Also, pre-sliced meat is available in most grocery stores. I Lay all the pieces on the cutting board and prepare the rouladen in an assembly line fashion.
  • 2. ASSEMBLY: Season each slice of beef with salt and pepper. Spread each slice of beef with the spicy brown mustard, then add one slice of bacon cut in half. (or a slice of ham) Arrange the sliced onions across the width of the rouladen, followed by the slices of carrots and pickles. Roll up each rouladen and secure with a toothpick or tie bundle with kitchen twine like a package. Now sprinkle salt and pepper on the outside of the bundles.
  • 3. Cook's Note: If you choose to have a larger bundle (the 6 inch slices of meat) for your rouladen, you can also add one more carrot and pickle to the bundle. If you are using bacon instead of ham, cut each slice of bacon in half.
  • 4. SEARING In a large skillet, add vegetable oil and sear each rouladen over medium high heat on all sides. Depending on how large your skillet is, you may have to do this in batches. As each rouladen browns, remove it to the Dutch oven.
  • 5. MAKING GRAVY This is an important step, because you must have enough gravy to keep the rouladen completely covered while cooking, serving and storing to prevent it from drying out. On medium low heat, use the same skillet you seared the rouladen in to make a brown gravy. (as you would for a roast) Add two tablespoons butter. Add flour and paprika to brown. Add beef soup base and water. Once the gravy starts to bubble and thicken, stir in the wine. Add the seasonings for the gravy. When it is done, do a taste test and adjust the seasoning if needed.
  • 6. Finally, pour the entire skillet of gravy over the rouladen bundles in the Dutch oven. Remember, it must be covered for the entire cooking time. Everyone loves this gravy so you never end up with too much!
  • 7. BAKING ROULADEN Place the lid on the Dutch oven and place the pot in a preheated 350 degree oven on the middle rack, and bake 2 ½ to 3 hours until fork tender. Remove the rouladen from the Dutch oven with a slotted spoon. Remove toothpick or twine from rouladen. Cut each one on a 45 degree angle for serving. Lay rouladen on a bed of rice or mashed potatoes and ladle gravy over the top. This recipe makes 8 rouladen. I serve two per person. Serve with bacon dumplings, or mashed potatoes. Though it is not a German tradition to serve rice, Beef Rouladen is amazing over long grain rice! The rouladen freezes well. Be sure to reheat in the oven with the gravy to prevent drying out.
  • 8. Enjoy! This is definitely drool worthy!

Tips:

  • Use thin slices of beef for the rouladen, as they will be easier to roll and cook evenly.
  • Pound the beef slices lightly with a meat mallet to help tenderize them.
  • Don't overstuff the rouladen, as this will make them difficult to roll and cook.
  • Use a variety of fillings for the rouladen, such as bacon, onions, pickles, and mustard.
  • Brown the rouladen in a pan before braising them in the oven, as this will help to develop their flavor.
  • Serve the rouladen with mashed potatoes, spaetzle, or red cabbage.

Conclusion:

German beef rouladen is a delicious and hearty dish that is perfect for a special occasion. With its tender beef, flavorful fillings, and rich sauce, rouladen is sure to impress your guests. So next time you're looking for a new and exciting dish to try, give German beef rouladen a try. You won't be disappointed!

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