German Beef Rouladen Rolls with Red Wine Gravy

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German Beef Rouladen are thin slices of beef rolled around a savory filling of smoky bacon, tangy pickles, mustard, and onion, then braised slowly in a rich red wine gravy until fork-tender. This classic Sunday dinner dish delivers deep, layered flavors and is traditionally served with buttered spätzle, potato dumplings, or braised red cabbage.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 3 gSugar
• 42 gProtein
• 920 mgSodium
• 780 mgPotassium
• 60 mgCalcium
• 5 mgIron
• 6 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Beef Rolls

• 4 thin slices top round beef (about 5 oz / 140 g each), pounded to 1/4-inch thick
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp German whole-grain mustard
• 4 slices thick-cut smoked bacon
• 1 medium yellow onion, finely diced
• 4 large dill pickle spears, patted dry and sliced lengthwise
• 2 tbsp chopped fresh flat-leaf parsley
• 2 tbsp unsalted butter, divided
• 1 tbsp all-purpose flour

For the Braising Liquid

• 1 cup dry red wine (Pinot Noir or Dornfelder)
• 2 cups low-sodium beef broth
• 1 large yellow onion, thinly sliced
• 1 medium carrot, peeled and chopped
• 1 tbsp tomato paste
• 2 bay leaves
• 4 whole cloves
• 6 whole black peppercorns

For Finishing

• 2 tbsp cold unsalted butter, cubed
• 2 tbsp chopped fresh parsley, for garnish

Directions

1. Lay the pounded beef slices flat on a clean work surface. Season each with salt and pepper, spread the mustard evenly across the surface, and sprinkle with the chopped parsley.
2. Place one slice of bacon on each beef slice, then divide the diced onion and a pickle spear across the center of each, keeping the filling away from the edges.
3. Roll each slice tightly from the short end, tucking in the sides as you roll, and secure with butcher's twine or wooden cocktail picks.
4. Heat 1 tablespoon of butter in a heavy Dutch oven over medium-high heat. Brown the rouladen on all sides, about 2 to 3 minutes per side, then transfer to a plate.
5. Add the remaining butter and the sliced onion to the same pot. Cook for 4 to 5 minutes until softened and lightly golden, then stir in the tomato paste and flour and cook for 1 minute more.
6. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add the beef broth, carrot, bay leaves, cloves, and peppercorns and stir to combine.
7. Return the rouladen to the pot, bring to a gentle simmer, cover, and cook over low heat for 1 hour 15 minutes, turning the rolls occasionally, until the beef is fork-tender.
8. Remove the rouladen and discard the twine. Strain the braising liquid, whisk in the cold butter for a glossy finish, and season the gravy to taste. Slice the rolls, spoon the gravy over the top, and garnish with fresh parsley.

Cook’s Notes

• Place the beef in the freezer for 30 minutes before slicing to make it much easier to cut into thin, even pieces.
• Use authentic German sauer pickles (Gurken) rather than sweet pickles, which would overpower the savory flavor profile.
• Brown the rouladen thoroughly on all sides before braising – the deep color translates directly into richer-tasting gravy.
• Make the gravy a day ahead if possible, as the flavors deepen and the fat rises for easy skimming upon reheating.
• For a thicker gravy, mash one of the cooked carrots into the strained liquid before whisking in the cold butter.

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