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beef rouladen

(1 rating)
Recipe by
Dayna Gilmore
Folsom, CA

A very popular German dish. My mom and mother in law (who is from Germany) both make this recipe. While there are tiny variations in family recipes, this one is delicious. Is great served with either Spaetzle (german dumplings) or potatoes, red cabbage, and cucumber salad for a yummy Oktoberfest dinner. When purchasing the steaks, easiest way to get the right cut is to ask your local butcher to cut these for you; they are happy to do this so you get the right cut and thickness for these rolls.

(1 rating)
yield 4 -6
prep time 30 Min
cook time 1 Hr

Ingredients For beef rouladen

  • 8 slice
    thin sandwich steaks (such as top round or carne asada) trimmed and pounded 1/8 inch thick
  • grainy german mustard
  • 2
    dill pickles cut into 8 thin strips
  • 4 oz
    bacon, cut into lardons
  • 1/2 c
    finely minced onion
  • 2
    carrots peeled and chopped (optional)
  • 4 Tbsp
    vegetable oil
  • 2 Tbsp
    all purpose flour
  • 1 c
    beef stock
  • 1/4 c
    white wine
  • 1 Tbsp
    tomato paste
  • salt and pepper to taste
  • sour cream
  • chopped parsley
  • kitchen string

How To Make beef rouladen

  • 1
    Spread a thin layer of mustard on each steak and divide the pickles, bacon, onion, and (optional) carrots among the steaks. Roll up tightly and secure with two bands of kitchen string per roll
  • 2
    Heat oil in large dutch oven or large frying pan and brown beef rolls on all sides. Remove meat and add flour to the pan and cook to a light brown to make a roux. Stir in the stock, wine, tomato paste, and salt and pepper. Bring to a boil and simmer 1 minute.
  • 3
    Return beef rolls to the pan and spoon over some of the sauce. Cover and cook over low heat 45 min to 1 hour, adding more liquid as needed during cooking.
  • 4
    When rolls are cooked, transfer to a serving dish and remove the kitchen string. Ladle over the sauce and garnish rolls with dollops of sour cream and sprinkled parsley.
  • 5

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