german beef rouladen

a recipe by
Beth Pierce
Old Monroe, MO

German Beef Rouladen combines thin slices of round steak stuffed with spicy brown mustard, bacon, pickles, and onion all browned and smothered with a mouthwatering easy to make beef gravy. This is one of our absolute favorite German dishes. If you ever plan on having an Oktoberfest this should definitely be on the menu. It will knock the socks off your guests and they will be asking for more. I love to serve it with Skillet German Potato Salad and German cucumber salad but you could also simply do mashed potatoes.

serves 4
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For german beef rouladen

  • 8 slice
    beef round roast (sliced very thin)
  • 1/4 c
    spicy brown german mustard
  • 8 slice
    bacon
  • 2 - 3
    dill pickles thinly sliced
  • 1 sm
    onion thinly sliced
  • 1 Tbsp
    butter
  • 1 Tbsp
    vegetable oil
  • 1 1/4 c
    low sodium beef broth
  • 1/4 c
    dill pickle juice
  • 2 Tbsp
    cornstarch
  • salt and pepper to taste
  • 2 - 3 pinch
    sugar to taste (optional)

How To Make german beef rouladen

  • 1
    Preheat oven to 350 degrees.
  • 2
    Spread out your beef steaks on a clean work surface. Coat each with a thin layer of German mustard. Lay a bacon slice on each one. Top with the pickles and onions leaving the last couple of inches free of any.
  • 3
    Start with the busy end (the one with the pickles and onions) and roll up tight tucking the pickles and onions in as you go. Once completely rolled up secure with a toothpick. Repeat the procedure until all are rolled up.
  • 4
    Heat the butter and vegetable oil in a large ovenproof skillet over medium heat. Brown the rolls on all sides. Add 1 cup beef broth and pickle juice.
  • 5
    Cover the skillet with aluminum foil and bake for 1 1/2 -2 hours. Remove the rouladen from the skillet and plate.
  • 6
    Place the skillet on the stovetop over medium heat. Scrap the bottom to remove any brown bits. Combine 1/4 cup beef broth and cornstarch. Whisk into the skillet and cook until thickened. Season with salt, pepper, and a pinch or two of sugar to taste. Add the rouladen back to the skillet. Spoon the gravy over the top and warm.
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