German Beef Rouladen Recipe

I’ll share how German Beef Rouladen, rolls of thin tender round steak stuffed with spicy mustard, bacon, onions, and pickles, are baked to fork tenderness and finished with a pan sauce made from the browned bits and beef juices.

I’ve always thought the best surprises hide in plain things, like a thin slice of beef rolled tight. My take on this German Rouladen Recipe starts with simple bold fillings: spicy brown mustard and crisp bacon, which somehow make every bite sing.

I won’t pretend it’s fancy, but when those browned bits meet a quick pan sauce the whole kitchen smells like something thawed out of the memory bank. As a Beef Rouladen fan I keep it straightforward, because complex things often cover the point.

Try it and you’ll get what I mean, maybe even eat the sauce with a spoon.

Ingredients

• Beef: rich in protein and iron, filling but higher in saturated fat if not trimmed.
• Mustard: spicy tang, low calories, adds savory sour brightness, little carbs, mostly flavor.
• Bacon: crispy salty, gives smoky fat and umami, adds richness but boosts sodium and calories.
• Pickles: vinegary crunch, tart and slightly sweet sometimes, low calorie, adds moisture and zip.
• Onion: sweet when cooked, provides fiber and natural sugars, deepens savory base of sauce.
• Red wine: optional but adds acidity and depth, helps tenderize, provides complexity not sweetness.
• Butter and flour: butter enriches sauce, flour thickens, butter adds fat, use sparingly for balance.

Ingredient Quantities

• 6 thin slices beef round or top round, about 1/4 inch thick, total 1 1/2 to 2 lb
• 3 tbsp spicy brown mustard (German mustard or Dijon works)
• 6 slices bacon
• 1 large yellow onion, chopped
• 4 medium dill pickles or 6 small cornichons, cut into spears
• Salt and black pepper to taste
• 1/4 cup all purpose flour
• 2 tbsp vegetable oil
• 2 cups beef broth
• 1/2 cup dry red wine optional
• 1 tbsp tomato paste optional
• 1 bay leaf
• 1 tsp dried thyme or 2 sprigs fresh thyme
• 2 tbsp cold butter
• 1 tbsp cornstarch optional

How to Make this

1. Pat the beef slices dry, lay them flat, season with salt and pepper and spread the 3 Tbsp spicy mustard evenly over all 6 slices (about a thin smear each). Reserve half the chopped onion for stuffing and keep the rest for the sauce.

2. On each slice place 1 bacon slice, a little of the reserved chopped onion and one pickle spear (or cornichons). Roll up tightly from the pickle end and secure with kitchen twine or toothpicks so they don’t unroll.

3. Put the 1/4 cup flour in a shallow plate, lightly dredge each roulade and shake off excess flour; this helps brown them and will thicken the sauce slightly.

4. Heat the 2 Tbsp vegetable oil in a heavy Dutch oven or large skillet over medium-high heat. Brown the rouladen on all sides in batches so you don’t crowd the pan, about 2-3 minutes per side, until deep golden. Transfer browned rolls to a plate.

5. Add the remaining chopped onion to the pot and cook until softened and browned in the fond, scraping up the browned bits with a wooden spoon. If using, stir in 1 Tbsp tomato paste and cook 30 seconds. Deglaze with the 1/2 cup red wine if using, scraping up every bit of the browned bits and letting the alcohol flash off for a minute.

6. Return the rouladen to the pot. Pour in the 2 cups beef broth, add the bay leaf and thyme, bring to a gentle simmer. Cover, reduce heat to low and braise gently until fork-tender, about 1 1/2 to 2 hours. Turn once halfway through.

7. When tender, transfer rouladen to a warm plate and tent with foil. Skim excess fat from the surface of the braising liquid and remove bay leaf and thyme stems if used.

8. Make the sauce from the browned bits and beef juices: simmer the braising liquid to concentrate if needed, then finish by whisking in the 2 Tbsp cold butter for a glossy sauce. If you prefer a thicker gravy, mix 1 Tbsp cornstarch with 1 Tbsp cold water and stir into simmering sauce until it thickens. Taste and season with salt and pepper.

9. Remove toothpicks or twine, spoon the beef sauce generously over the rouladen and serve hot. If you want a smoother sauce, strain it before finishing with butter or cornstarch.

Equipment Needed

1. Cutting board and a sharp chef knife for trimming beef and chopping onion
2. Paper towels to pat the beef dry and a shallow plate for the flour dredge
3. Small bowl and measuring spoons for the mustard, reserved onion and seasonings
4. Kitchen twine or sturdy toothpicks to secure the rouladen, dont skimp on securing them
5. Heavy Dutch oven or a large deep skillet for browning and braising
6. Tongs and a wooden spoon for turning the rolls and scraping up the fond
7. Measuring cups (for broth and wine) and a ladle or large spoon for pouring
8. Whisk and fine mesh strainer for finishing a smooth sauce plus a plate and foil to rest the cooked rouladen

FAQ

German Beef Rouladen Recipe Substitutions and Variations

• Beef (round/top round): flank steak, skirt steak, or thin-sliced sirloin, or use pork tenderloin for a milder, cheaper option. Slice thin or pound to about 1/4 inch so it rolls easy.
• Spicy brown mustard: Dijon, whole-grain mustard, or plain yellow mustard mixed with a pinch of cayenne or horseradish to add heat, if you don’t have German mustard.
• Bacon: pancetta, prosciutto, or thinly sliced smoked ham, or omit and add a little smoked paprika to the sauce for that smoky note.
• Cornstarch (for thickening): all-purpose flour, arrowroot powder, or reduce the sauce by simmering longer to thicken naturally.

Pro Tips

– Chill the mustard-coated slices for 15 to 30 minutes before you roll them. It firms the meat and keeps the mustard from oozing out when you roll, so your rouladen stays neat. Also, par-cook the bacon just a bit so it sheds some fat but stays bendy; that way the filling wont get soggy.

– Brown in batches and dont crowd the pan. A really hot pan gives you a deep fond that makes the sauce taste amazing. After browning, deglaze right away with wine or a splash of broth or vinegar and scrape every bit off the bottom.

– Braise real gentle, not a hard boil. Low and slow (oven at about 300 to 325 F or a very low simmer) will turn even tough round into tender meat. If the sauce is thin, reduce it down before finishing or whisk in a cornstarch slurry; always finish with cold butter for shine and mouthfeel.

– Make it a day ahead if you can. The flavors meld overnight and the sauce gets richer. Reheat slowly in the sauce, remove twine or toothpicks after resting, and if you want a silky finish strain the sauce before adding the butter.