Name: German Beef Rouladen with Rich Gravy Recipe
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Cuisine: German
Ingredients: 5 slices top round beef steak (sliced horizontally about ¼” thick); Kosher salt (to taste); Freshly ground black pepper (to taste); 5 tablespoons prepared yellow German mustard; 10 slices bacon; 5 medium dill pickles (sliced lengthwise into 2 to 4 slices depending on size); 1 medium yellow onion (chopped); 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1 medium yellow onion (chopped); 1 large carrot (peeled and chopped); 1 large celery stalk (chopped); 2 large cloves garlic (minced); ½ cup soy sauce; 2 cups low-sodium beef broth (plus extra if needed); 1 tablespoon tomato paste; Kosher salt (to taste); Black pepper (to taste); 2 tablespoons chilled unsalted butter; 2 tablespoons cornstarch; 1 tablespoon water; Chopped fresh parsley (optional garnish)

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Introduction

Rouladen is a classic German dish featuring tender beef rolls filled with savory bacon, pickles, and onions. Slow-cooked to perfection and served with a rich, flavorful gravy, it’s a comforting meal that’s perfect for gatherings or a cozy dinner.

This dish shows a white plate filled with a creamy layer of light beige mashed potatoes with a smooth texture. On top, there is a rich, dark red-brown gravy covering most of the mashed potatoes. Sitting above the gravy are three pieces of rolled meat with a brown, slightly crispy outer layer. Each roll reveals a green pickle inside, surrounded by rolled meat with visible layers and a slightly coarse texture. A few small green parsley leaves are delicately placed on top of the gravy and meat rolls. The plate is set on a light white marbled surface with a blurred background that includes a bowl of green herbs and parts of another plate with the same dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 slices top round beef steak (sliced horizontally about ¼” thick)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
5 tablespoons prepared yellow German mustard
10 slices bacon
5 medium dill pickles (sliced lengthwise into 2 to 4 slices)
1 medium yellow onion (chopped)
3 tablespoons unsalted butter
2 tablespoons olive oil
1 medium yellow onion (chopped)
1 large carrot (peeled and chopped)
1 large celery stalk (chopped)
2 large cloves garlic (minced)
½ cup soy sauce
2 cups low-sodium beef broth
1 tablespoon tomato paste
Kosher salt (to taste)
Black pepper (to taste)
2 tablespoons chilled unsalted butter
2 tablespoons cornstarch
1 tablespoon water
Chopped fresh parsley (optional garnish)

Instructions

Step 1: Lay out the beef slices on a flat surface and gently pound them with a meat mallet until slightly thinner than ¼”. Avoid creating holes in the beef. Season both sides with salt and black pepper.
Step 2: Spread 1 tablespoon of yellow mustard evenly onto each beef slice. Layer two slices of bacon, then place pickle slices horizontally on one end. Sprinkle chopped yellow onion evenly over each slice.
Step 3: Starting at the pickle end, roll each beef slice tightly and secure with a toothpick.
Step 4: In a Dutch oven or large skillet over medium-high heat, melt butter with olive oil until hot.
Step 5: Brown the rouladen on all sides until nicely seared, then remove from the pan and set aside.
Step 6: Add chopped onion, carrot, and celery to the same pan. Sauté until tender, then add minced garlic and cook for 1 more minute.
Step 7: Stir in soy sauce, beef broth, and tomato paste. Bring to a simmer.
Step 8: Return the rouladen to the pot, submerging them in the liquid. Add more beef broth if needed to cover.
Step 9: Reduce heat to low, cover, and simmer gently for 1½ to 2 hours until the beef is very tender. Remove rouladen and discard toothpicks.
Step 10: Strain the cooking broth and vegetables through a sieve into a bowl. Return the strained broth to the pot and bring to a simmer.
Step 11: Mix cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering broth and cook until the gravy thickens. Repeat if a thicker gravy is desired. Season with salt and pepper to taste.
Step 12: Remove from heat, then stir in chilled butter until melted for a glossy finish.
Step 13: Serve rouladen on a platter and spoon the gravy over. Garnish with chopped fresh parsley if desired.

Tips & Variations

Use a meat mallet carefully to avoid tearing the beef and ensure even thickness for rolling.
For a richer flavor, consider adding a splash of red wine to the gravy during simmering.
Serve with classic sides like mashed potatoes or red cabbage for a complete traditional meal.
Replace dill pickles with sweet pickles for a slightly different flavor balance.

Storage

Store leftover rouladen in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat to preserve tenderness. Gravy can be stored separately and reheated on the stove, stirring occasionally.

How to Serve

Three thick rolled beef slices stuffed with pickle pieces are placed on a bed of creamy white mashed potatoes, topped and surrounded by a thick, glossy reddish-brown sauce with visible small chunks of tomato and herbs. Fresh green herb leaves are scattered on top and around for garnish. The food rests on a white plate with subtle texture, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare rouladen in advance?

Yes, you can assemble the rouladen a few hours ahead and refrigerate them before cooking. This helps the flavors meld and makes meal prep easier.

What cut of beef is best for rouladen?

Top round steak is ideal because it’s lean and tenderizes well during the long cooking process. Have your butcher slice it thinly for easier rolling.