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.

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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
Print this Recipe Save this on Pinterest
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

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

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This recipe was shared in Meal Plan Monday.

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4.50 from 2 votes (2 ratings without comment)

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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