Traditional German Rouladen: A Step-by-Step Recipe Guide

Ingredients

  • 8 thin slices of beef (round or chuck)
  • 8 tablespoons of Dijon mustard
  • 8 strips of bacon
  • 2 large onions, thinly sliced
  • 8 small pickles, thinly sliced
  • Salt and black pepper to taste
  • 2 tablespoons of vegetable oil
  • 1 cup of red wine
  • 2 cups of beef broth
  • 2 tablespoons of cornstarch dissolved in 2 tablespoons of water
  • 2 tablespoons of fresh chopped parsley for garnish

Steps and instructions

  1. Lay out the beef slices on a flat surface. Spread each slice with a tablespoon of Dijon mustard.
  2. On each beef slice, place a strip of bacon, a few slices of onion, and one thinly sliced pickle.
  3. Season each beef slice with salt and black pepper. Roll up the slices, securing them with toothpicks or kitchen twine.
  4. Heat the vegetable oil in a large pan over medium heat. Add the beef rolls and brown them on all sides.
  5. Remove the beef rolls from the pan and set them aside. In the same pan, add the red wine and beef broth, scraping the bottom of the pan to loosen any browned bits.
  6. Return the beef rolls to the pan, cover, and simmer for about 1.5-2 hours, or until the beef is tender.
  7. Remove the beef rolls from the pan again and keep them warm. Stir the cornstarch and water mixture into the pan sauce, simmering until thickened.
  8. Remove the toothpicks or twine from the beef rolls, then serve them with the sauce, garnished with fresh chopped parsley.

Tools for making

Recipe variations

  • Use pork or veal instead of beef for a different flavor.
  • Replace the Dijon mustard with horseradish or whole grain mustard for a twist.
  • Add sliced mushrooms to the filling for an earthy flavor.
  • Wrap the beef rolls in prosciutto or pancetta instead of bacon.
  • Substitute the red wine with white wine or beer for a different flavor profile.
  • Include grated cheese, such as Swiss or Gruyere, in the filling for added richness.
  • Make a vegetarian version by using marinated tofu or seitan as a meat substitute.
  • Add herbs like thyme or rosemary to the filling for extra aroma.
  • Instead of simmering on the stovetop, cook the rolls in a slow cooker for a convenient option.
  • Serve the Rouladen with a side of mashed potatoes, spaetzle, or roasted vegetables.

Recipe overview

This Rouladen recipe is a classic German dish that will bring a taste of Europe straight to your dinner table. Rouladen is a comfort dish, featuring thin slices of beef spread with Dijon mustard, topped with bacon, onions, and pickles, then rolled up and cooked until tender. The beef rolls are simmered in a savory sauce made from red wine and beef broth, and then served garnished with fresh parsley. This recipe requires some time and attention, but the result is a flavorful and comforting dish that's sure to impress. Whether you're preparing a family dinner or a special meal for guests, this Rouladen recipe offers a delicious and satisfying main course.

Common questions

  1. Can I use a different type of meat? Yes, you can use thinly sliced pork or veal instead of beef.
  2. Can I use a different type of mustard? While Dijon mustard is traditional, you can experiment with other mustard varieties like whole grain or spicy mustard.
  3. Can I omit the bacon? If you prefer a bacon-free version, you can skip adding bacon or substitute it with thinly sliced ham.
  4. Can I use a different type of pickle? Yes, you can use any type of pickle you prefer, such as dill pickles or sweet pickles.
  5. What can I serve with Rouladen? Rouladen pairs well with side dishes like mashed potatoes, spaetzle, or roasted vegetables.
  6. Can I make Rouladen ahead of time? Yes, you can prepare the Rouladen a day in advance and refrigerate them until ready to cook.
  7. Can I freeze Rouladen? Rouladen can be frozen, but it's best to freeze them before cooking. Thaw them in the refrigerator before proceeding with the recipe.
  8. Can I use a slow cooker instead of simmering on the stovetop? Yes, you can transfer the browned beef rolls and sauce to a slow cooker and cook on low for 6-8 hours or until tender.

Serving dishes and utensils

  • Cutting Board - A sturdy cutting board to prep the ingredients and slice the beef.
  • Chef's Knife - A sharp chef's knife for slicing the onions, pickles, and bacon.
  • Toothpicks or Kitchen Twine - Toothpicks or kitchen twine to secure the beef rolls while cooking.
  • Large Pan - A large pan with a lid for browning the beef rolls and simmering them in the sauce.
  • Spatula or Tongs - A spatula or tongs for flipping and removing the beef rolls from the pan.
  • Measuring Cups and Spoons - Measuring cups and spoons to accurately measure the ingredients.
  • Whisk - A whisk for dissolving the cornstarch in water and smoothing out any lumps in the sauce.
  • Serving Platter - A serving platter to present the cooked Rouladen for serving.

Origin stories

Rouladen is a beloved German dish, an inviting comfort food that traces its roots deep into German culture. The recipe has been passed down from generation to generation, a testament to the importance of family and tradition in German society. It's said that each family has their own unique take on the recipe, with variations ranging from the type of meat used – beef, venison, or even pork – to the fillings, which can include pickles, onions, mustard, and a variety of other ingredients. Its presence graces the dining tables during festive seasons, bringing warmth and a sense of togetherness. A bite into a Rouladen is a taste of German history and a culinary tradition that has stood the test of time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.