Classic German beef rouladen are thin slices of beef rolled around smoky bacon, sharp mustard, sweet onion, and tangy dill pickles, then slowly braised in a red wine and beef broth gravy until fork-tender. This is the ultimate Sunday dinner centerpiece, traditionally served alongside buttered spaetzle, braised red cabbage, or boiled potatoes. Each slice reveals beautiful pinwheel layers that soak up the rich, savory sauce.
Prep Time30 mins
Cook Time90 mins
Total Time120 mins
Servings4
Yield4 stuffed beef rolls with gravy
Nutrition Facts
Per serving (estimated)
- 425 kcalCalories
- 24 gFat
- 9 gSaturated Fat
- 7 gCarbs
- 1 gFiber
- 3 gSugar
- 38 gProtein
- 780 mgSodium
- 640 mgPotassium
- 65 mgCalcium
- 4.5 mgIron
- 6 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the beef rolls
- 4 thinly sliced beef top round steaks, about 6 oz (170 g) each and 1/4 inch thick
- 4 tablespoons German or Dijon mustard
- 4 thin slices of smoked bacon (about 2 oz / 60 g)
- 1 medium yellow onion, peeled and finely diced
- 8 dill pickle spears (cornichons), halved lengthwise
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Kitchen twine or toothpicks for securing
Beef top round
Dijon mustard
Smoked bacon
Yellow onion
Cornichons
Kosher salt
Black pepper
Kitchen twineFor the braising gravy
- 2 tablespoons unsalted butter
- 1 medium carrot, peeled and diced
- 1 cup low-sodium beef broth
- 1/2 cup dry red wine (Riesling or Pinot Noir)
- 1 tablespoon tomato paste
- 1 bay leaf
- 4 whole cloves
- 1 tablespoon all-purpose flour mixed with 2 tablespoons cold water (slurry)
Unsalted butter
Carrot
Beef broth
Red wine
Tomato paste
Bay leaf
All-purpose flourDirections
Lay the beef slices flat on a cutting board, cover with plastic wrap, and gently pound each piece with a meat mallet until about 1/4 inch thick; season both sides with salt and pepper.
Spread 1 tablespoon of mustard evenly over each beef slice, then layer each with one slice of bacon, a quarter of the diced onion, and two pickle spears along one short edge, leaving a small border.
Roll each slice tightly from the filled edge, tucking in the sides as you go to fully enclose the filling, then tie with kitchen twine at 1-inch intervals or secure with toothpicks.
Heat the butter in a heavy Dutch oven over medium-high heat. Sear the rolled beef on all sides until deeply browned, about 2 to 3 minutes per side; transfer to a plate and set aside.
Add the diced carrot to the same pot and sauté for 3 minutes until softened. Stir in the tomato paste and cook 1 minute to deepen its flavor before deglazing.
Pour in the red wine, scraping up all the browned bits from the bottom of the pot, then add the beef broth, bay leaf, and whole cloves. Return the seared rolls and any accumulated juices to the pot.
Bring the liquid to a gentle simmer, cover, and reduce heat to low. Braise for 75 to 90 minutes, turning the rolls every 20 minutes, until the beef is fork-tender.
Carefully lift the rolls out of the pot, cover to keep warm, then strain the braising liquid and return it to the pot. Whisk in the flour slurry and simmer for 3 to 4 minutes until the gravy thickens and coats the back of a spoon.- Remove the twine or toothpicks from each roll, slice into thick pinwheels or serve whole, and spoon the rich red wine gravy generously over the top before serving with spaetzle or boiled potatoes.
Cook’s Notes
- Have your butcher slice the beef thin, or partially freeze it for 30 minutes before slicing at home for cleaner, more even cuts.
- Use German mustard such as Düsseldorf or Bavarian sweet mustard for the most authentic flavor, though a smooth Dijon works well in a pinch.
- Don't skip the deep sear on the rolls; the caramelized fond stuck to the pot is the foundation of the gravy's deep, savory flavor.
- Rouladen taste even better the next day, so consider making them a day ahead and reheating gently in the sauce for an easy dinner.
- For a thicker, glossier gravy, mash a small boiled potato into the sauce or stir in an extra cornstarch slurry until it reaches your desired consistency.
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