Craving comfort food but bored with the same old recipes? This mouthwatering traditional German beef rouladen (roll-ups) recipe with pickles and bacon is just like the one Oma used to make.
Update Notes: This recipe was originally published in February 2013. It was updated in February 2020 with new photos and extensive recipe tips.
German Beef Rouladen
A filling of mustard, bacon, onion, and pickles is warmly hugged by thin-sliced top round steak. Smother these braised beef rolls with gravy, and serve alongside red cabbage and potato dumplings to complete this delectable dish.
The gravy is an absolute requirement to round off the dish and is usually poured over the meat. The ultimate comfort food that is pretty simple to make!
Good comfort food is hearty, and these authentic Deutsche Rindsrouladen (also Rinderrouladen) are sure to leave you satisfied.
WHERE DOES ROULADEN COME FROM?
It comes from the word "rouler," which is French for "to roll." Fun fact: a roulade can be sweet too, such as this no-bake peanut butter potato candy.
Ways to make rouladen with beef:
My favorite German dish, these stuffed beef roll-ups, are easy to make on the stovetop but do take longer to cook. It's one of those dishes we traditionally make on weekends or holidays.
But, if you own an instant pot/pressure cooker, you can have this meal done in the nick of time any day of the week. Check the post and recipe box to learn how to make it on the stovetop and slow cooker.
You can also cook it in the oven instead. Just transfer your Dutch oven from the stovetop to oven but note, it takes much longer to cook, though - about 1 ½ hours on 350F.
Also, make sure the handle on the lid is metal and not plastic or it will break.
German food took me on a journey through one of the world’s most hearty cuisines. You can dine at a high-end restaurant or grab a bite from a street vendor, either way, you’ll be feasting.
Put it this way – there’s very little chance you’ll leave Germany feeling hungry. I blame German food for the extra cushion around my waistline!
I had no shame rolling out of the bed around midnight, crawling to the kitchen and making pan-fried potatoes, Bratkartoffeln, topped with a sunny side up egg or two.
As a matter of fact, it became a habit and I just made it the other night (not at midnight though). My American husband approved; my Bosnian midsection not so much. 😆
What's in these German rollups?
- PROTEIN: Beef - Thin cut beef slices (see below for best cut) and bacon - thin slices or a piece of thick-cut bacon.
- VEGETABLES: Onion - Yellow or white onion, carrot, and celery.
- SPICES: Paprika.
- SEASONINGS: Salt and pepper.
- HERBS: Bay leaves.
- FAT: Butter and vegetable oil.
- CONDIMENTS: Yellow mustard, pickles (baby dill gherkins), and sour cream.
- LIQUID: Beef broth and dry red wine (like Merlot).
How do I make it?
- Spread thin beef slices with a layer of yellow mustard.
- Season the meat with salt and pepper.
- Place a piece of bacon, onion, and pickle on one end; roll up then braise in oil.
- Add to pot vegetables, spices, and broth and cook until done.
How easy is that? But if you like to follow more step-by-step instructions, scroll down to the bottom of this post for the recipe box or click on the "Skip to Recipe" button above.
People also asked:
1. WHAT CUT OF BEEF SHOULD I USE FOR ROULADEN?
For this popular German dish of rouladen with beef, it's best to use round steak (rump steak), chuck, or sandwich steak. You can also use topside beef or silverside, which is a cheaper cut.
2. WHAT IS THE BEST SIZE OF BEEF SLICES FOR ROLLUPS?
There is no rule; however, they shouldn't be smaller than your hand (at least 6x8-inch), or you won't be able to roll them up. Keep in mind that you can serve either two smaller or one large roulade per person.
If you can't find pre-cut slices, ask your butcher to slice it for you about ⅛-1/4-inch thick.
3. WHAT TO SERVE WITH ROULADEN?
The Germans traditionally serve beef rouladen with sweet and sour red cabbage (Rotkohl), and either homemade bread dumplings (Semmelknödel) or potato dumplings (Kartoffelknödel or Kartoffelklösse).
They are also commonly served with boiled or mashed potatoes and German Spätzle.
Tip: you can usually find German-style jarred red cabbage at almost any grocery store, or try this slightly different (but also delicious) version of braised red cabbage.
4. CAN I MAKE ROULADEN IN A SLOW COOKER?
Absolutely! "Set it and forget it" is my favorite way to cook when I'm away from home for hours and have no time to "babysit" my pot. 😁
- Follow the recipe steps 1 and 2 below in the recipe box for the stovetop.
- Then, place the butter, onions, carrots, and celery on the bottom of your slow cooker. Top with braised rollups and pour in the broth and wine. Add bay leaves and paprika.
- Cover and cook on high 3-4 hours, low 6-8 hours.
- Follow steps 8 and 9. Enjoy!
5. CAN I MAKE ROULADEN IN ADVANCE?
Beef rouladen are easily made in advance and reheated the next day.
6. HOW DO YOU REHEAT BEEF ROULADEN?
Microwaving makes the meat tough, so it's best to place it in an oven set to 350 F until thoroughly heated.
Recipe Notes/Pro Tips:
- Line your ingredients for rouladen assembly-style. Rolling them up will be a breeze.
- If your pickles are too thick, slice them in half lengthwise.
- You can use twine instead of toothpicks to hold the roll-ups in place.
- Chop all your vegetables for the gravy the same size.
- If your gravy is too thin, add either cornstarch or flour slurry to the sauce and cook until thickened. The slurry is a mixture of equal parts of cornstarch and water or flour and water. You can add a tablespoon of tomato paste if you prefer darker gravy.
More hearty German recipes you'll love:
Rouladen - German Beef Roll-Ups [Instant Pot and Slow Cooker]
EQUIPMENT
- Meat mallet
- Toothpicks or kitchen twine
- Immersion blender or food processor
Ingredients
For roll-ups:
- 6 thin-cut beef slices, about 2 ½ lbs
- German or yellow mustard
- Salt and pepper to taste
- 6 slices of bacon
- 1 small onion, cut into wedges
- 6 baby dill pickles
- 1 tablespoon vegetable oil
For the gravy:
- 1 tablespoon butter
- 1 onion, chopped
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cups beef broth
- ½ cup dry red wine
- 1-2 dry Bay leaves
- 1 teaspoon paprika
- 1 tablespoon sour cream, optional
Instructions
Instant Pot
- Gently pound the beef slices with a meat mallet until they're a little thinner, being careful not to beat holes into them.
- Select the "Sauté" to pre-heat your Instant Pot. When the word "Hot" appears on display, add one tablespoon vegetable oil and brown the beef roll-ups on all sides for about 3 minutes (work in batches if necessary); remove roll-ups to a plate.
- To the pot, add one tablespoon butter and 1 of each: chopped onion, carrot, and celery stick; sauté until soft. Press "Cancel" to turn the cooker off.
- Place the beef rolls back on top of the vegetables, add 2 cups beef broth, ½ cup red wine, 1-2 bay leaves, and 1 teaspoon paprika.
- Close and lock the lid of the Instant Pot. Select "Meat/Stew," "Pressure Cook" or "Manual" and set the timer (+/- button) to 20 minutes.
- When time is up, open the lid using Quick Release (press "Cancel" and then turn the steam release handle on the lid to the "Venting" position.)
- Remove Rouladen from the pot, remove toothpicks or string and let rest. Puree sauce using an immersion blender or a food processor and thicken if necessary (see recipe notes).
- Stir in a tablespoon of sour cream (if using), then return the roll-ups to the pot until serving.
Stovetop
- Follow steps 1 and 2 above.
- In a Dutch oven or heavy-bottomed saucepan, heat 1 tablespoon oil and brown the beef roll-ups on all sides for about 3 minutes (work in batches if necessary); remove rollups to a plate.
- To the pot, add one tablespoon butter and 1 of each: chopped onion, carrot, and celery stick; sauté until soft.
- Follow step 5. Cover and simmer over low heat for 45-60 minutes, or until beef is tender.
- Follow steps 8 and 9. Enjoy!
Crockpot
- Follow the recipe steps 1 and 2 below in the recipe box for the stovetop.
- Then, place the butter, onions, carrots, and celery on the bottom of your slow cooker. Top with braised rollups and pour in the broth and wine. Add bay leaves and paprika.
- Cover and cook on high for 3-4 hours, low for 6-8 hours.
- Follow steps 8 and 9. Enjoy!
Notes
- Line your ingredients for rouladen assembly-style. Rolling them up will be a breeze.
- If your pickles are too thick, slice them in half lengthwise.
- You can use twine instead of toothpicks to hold the roll-ups in place.
- Chop all your vegetables for the gravy the same size.
- If your gravy is too thin, add either cornstarch or flour slurry to the sauce and cook until thickened. The slurry is a mixture of equal parts of cornstarch and water or flour and water. You can add a tablespoon of tomato paste if you prefer darker gravy.
- Read all my other tips in the post above.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
Jen Sindermann says
I’ve made rouladen for my German husband many times. This recipe though is the only one that he has ever said came out just perfect. Thank you!
Jas says
Aw, so happy you enjoy it, Jen! Thanks for giving it a try and for your lovely review. 😀