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.
Flavia says
Made last night. It is very good. I did not use pickles but used carrots instead - in Brazil people also substitute for olives. I also used chicken stock instead of beef stock.
Excellent!
Jas says
That's so interesting! I'll have to try it with olives. I think its saltiness and tanginess would complement the beef just as pickles do. Thanks for sharing!
MichaelE says
Can this recipe be made in a slow cooker?
Jas says
Yes, it even says so in the title. The instructions are in the post. Enjoy!
Amy says
Hi, I'm only seeing the instant pot and stove top instructions in the recipe. Is crockpot the same as the instant pot, just use the stove for sautéing and put it in the slow cooker on low for 8ish hours?
Jas says
The slow cooker version is in the post, under the "People Also Asked" section. I will add it to the recipe box as well. Thanks for letting me know it's missing.
Carol says
Can this be cooked in a sous vide?
Jas says
I haven't tried it myself, but I don't see why not if you first sear the rolls on all sides in oil. Good luck and let me know how it turned out if you make it!
Judy Beaty says
Have had this in Germany a couple of times. Once w/ sweet pickles and oonce w/ dill pickles. I prefer the dill but both are excellent.. thank you
Jas says
I prefer dill pickles too! 🙂
Sylvia says
Just like Oma used to make! So delicious!
Jas says
Awe, thank you, Sylvia! Happy you like it! 🙂
Joanne says
I love this recipe. I have a group coming for dinner and would like to make these. I will be making 15 of them. My question is how long will I need to cook them in the instant pot. I plan on browning them on the stove but would like to shorten the cooking time by using the instant pot. I also think the instant pot makes them more tender. Thank you. I appreciate your help.
Jas says
Thank you, Joanne. The instructions for instant pot are in the recipe box. Depending on the size of your pot, you might have to cook a large number of rouladen in batches. Enjoy!
Ralf Göckeritz says
Die gibt es aller 14 Tage mindestens einmal und schmecken immer wieder gut!
Jas says
Das freut mich aber! Wir haben die auch so gerne. 🙂
Elizabeth McDonnell says
I've made rouladen many times, but this was by far the best. It was just the little tweaks (paprika, wine, gravy) that made the difference. I did season the meat with Montreal steak seasoning for a little extra flavor. Also added a couple small red potatoes to the gravy fixings to allow thickening. Delicious, and I definitely will be making this for a larger group!
Jas says
Awe, I'm so happy you liked it! Love your tweaks. This is an easy dish to customize. Thanks for giving it a try and for stopping in and giving it 5 stars! Stay safe and healthy. 🙂
Jack says
This recipe looks delicious. Great colours and lovely flavours!
Jas says
Thank you so much, Jack! 🙂
Brittany says
This recipe looks incredible! I love how you wrapped the baby dills in the middle. I can't wait to try this out myself! Thank you for sharing!
Jas says
Thank you, Brittany! 🙂
Toni says
I loved that it is so easy to make!! So perfect for for weeknights!
Jas says
I agree with you, Toni! Nothing better than a quick meal that looks like you spent hours cooking. 🙂
Traci says
You had me at pickles and beef…and that sour cream is a must for me 😉 Thanks for sharing another winner...a truly unique recipe!
Jas says
Thanks, Traci! Nostalgic recipes that our grandmas used to make are always the best. 🙂
Erika says
This looks delicious! I have most of these ingredients on hand already.
Jas says
Don't you love it when you can make a delicious meal with simple ingredients already on hand? Thanks for stopping in! xx
Haley D Williams says
These look so good! I love this idea so much! Great for St. Patrick's Day!
Jas says
Yes, they are perfect for St. Patrick's Day too! 😀 Thanks, Haley!
Taylor Kiser says
Oh my! I think I just found my new favorite comfort food dinner!
Jas says
It really is the best! Thanks, Taylor! 🙂
Lori at Encourage Your Spouse says
One of our family favorites for Christmas Eve! Our adult children still require me to make them... I remember my mom and Omi making them when I was a child. ( Just the way you described!) These are so delicious. If anyone is hesitating to try this recipe... please go ahead!!! It's easy and the taste is to die for - especially the gravy. The dill pickles add this unique flavor that everyone loves. (even if they aren't German)
Jas says
Oh my, you found this old post, ha! It definitely needs an update and a revamp it deserves. Such a flavorful dish and I'm so happy you appreciate it as much as I do 😀