How to Make German Rouladen

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Bundles of bacon and onion wrapped in beef and simmered to melt-in-your-mouth perfection. 

rouladen

I first began making this dish when we lived in Germany. It has remained a family favorite ever since.

To Make Beef Rouladen, You Will Need:

  • round steaks or sirloin that are sliced thin (“for rouladen”)
  • whole grain Dijon mustard
  • salt & pepper
  • onion
  • bacon (I now use turkey)
  • oil
  • beef broth
  • cold water
  • corn starch or tapioca flour/starch
  • toothpicks
  • large skillet with lid
  • whisk

Watch Me Make This Rouladen recipe:

German Rouladen - Bundles of bacon and onion wrapped in beef and simmered to melt-in-your-mouth perfection.

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German Rouladen - Bundles of bacon and onion wrapped in beef and simmered to melt-in-your-mouth perfection.
rouladen

Rouladen

Constance Smith – Cosmopolitan Cornbread
Bundles of bacon and onion wrapped in beef and simmered to melt-in-your-mouth perfection. 
4.50 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Course Entrées – Main Dishes
Cuisine German
Servings 6
Calories 473 kcal

Ingredients
  

  • 1 1/2 lb round steaks or sirloin that are sliced thin, “for rouladen”
  • 1/2 c whole grain Dijon mustard
  • salt & pepper
  • 1 onion, thinly sliced
  • bacon (turkey), 1/2 slice for each piece of steak
  • 1 Tb oil
  • 1 quart beef broth
  • 3/4 c cold water
  • 1/3 c corn starch, or 2 Tb tapioca flour/starch
  • toothpicks

Instructions
 

  • To begin, cut the bacon slices in half.
  • Take one slice half and lightly salt & pepper it.
  • Spread a thin layer of mustard over the end of the beef.
  • Place some sliced onion on one end.
  • Place a half slice of bacon over the onion.
  • From the end with the bacon and onion, roll the steak up and secure with a couple toothpicks. Repeat with all.
  • In a large skillet (that has a lid) heat the oil over medium heat.
  • Place the rouladen rolls in the skillet and brown them as best you can on all the sides that you can.
  • Pour in the beef broth. Bring it to a boil, then reduce the heat to a simmer. Place the lid on the skillet and let it simmer for about 1 1/2 hour. Turn the rouladen over half way through.
  • When they have cooked, move the rouladen to a platter. Remove the toothpicks and cover the platter with foil to keep warm.
  • Pour the broth from the skillet through a sieve into a saucepan.
  • Bring the broth to a gentle boil. While it is reheating, whisk together the cold water and corn starch. Pour half of the cornstarch water into the boiling broth. Stir. Let it return to a gentle boil. If it isn't thick enough, add more of the cornstarch water and bring to a boil again.
  • Serve the rouladen, topped with gravy, with some couscous, mashed potatoes, or even rice if you like.
  • Enjoy!

Notes

If you want, you could put some pickle relish or thin slices inside when you roll it up, as another variation.
Paleo Option: This recipe is easily made “paleo.” Simply make sure that the mustard you use does not contain sugar and thicken the broth with the tapioca starch. Done!

Nutrition

Serving: 1cCalories: 473kcalCarbohydrates: 9gProtein: 53gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 13gCholesterol: 157mgSodium: 1357mgFiber: 1gSugar: 1g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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This recipe was shared in Meal Plan Monday.

6 thoughts on “How to Make German Rouladen”

  1. Have you tried it with sauerkraut and dill pickles? Oh my they are yummy. My stepmom is German so I guess that was the way they were made in her area of Germany. I enjoy them now and then.
    I need to try this recipe soon!

    Reply
4.50 from 2 votes (2 ratings without comment)

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