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Rouladen Recipe

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★★★★★

5 from 115 reviews

Traditional German Rouladen featuring thinly pounded round steak rolled with sautéed onions, crispy bacon, and tangy dill pickles, then simmered in a rich beef stock until tender. This comforting dish is perfect for a hearty family meal.

Ingredients

Scale

Beef Rolls

  • 1.5 lb thinly sliced round steak (8 slices)
  • 3/4 cup finely diced onion
  • 8 slices cooked bacon
  • 8 dill pickle spears
  • 1 tsp salt
  • 1/4 tsp pepper

Cooking and Sauce

  • 1 tbsp butter
  • 1 tbsp oil
  • 1 cup beef stock
  • 2 tbsp flour
  • 1/2 cup water

Instructions

  1. Pound the Steak: Using a meat mallet, pound the round steak slices to about 1/8-inch thickness to tenderize the meat and prepare it for rolling.
  2. Sauté Onions: Heat butter in a large skillet over medium heat and add the finely diced onions. Cook until translucent but not browned, then remove the onions from the skillet and set aside.
  3. Assemble Rouladen: Evenly distribute the sautéed onions over each pounded steak slice. Place one slice of cooked bacon on top of the onions, then add a dill pickle spear. Roll up each steak slice tightly and secure with a toothpick to keep the filling inside during cooking.
  4. Brown the Rolls: In the same skillet, heat oil over medium-high heat. Brown the rouladen on all sides until nicely seared, which locks in flavors and adds color.
  5. Simmer the Rouladen: Add beef stock to the skillet with the browned rolls and bring to a boil. Reduce heat to low, cover the skillet, and let simmer for 45 minutes or until the beef is tender and cooked through.
  6. Prepare Thickening Mixture: In a small bowl, mix flour and water thoroughly to create a smooth slurry without lumps. This will be used to thicken the sauce.
  7. Make the Sauce: Remove the meat rolls from the skillet. Whisk the flour and water mixture into the simmering beef stock in the skillet, cooking and stirring for 5 minutes until the sauce thickens.
  8. Finish and Serve: Return the beef rolls to the skillet with the thickened sauce and heat through for another 5 minutes. Remove toothpicks before serving and enjoy your classic Rouladen.

Notes

  • For best results, use thinly sliced round steak; if unavailable, flank steak or top round can be used.
  • Ensure the skillet is hot when browning to develop a good crust on the rouladen.
  • Keep an eye on the sauce while thickening to prevent lumps and ensure smooth texture.
  • This dish pairs wonderfully with mashed potatoes, red cabbage, or spaetzle.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the skillet with sauce.

Keywords: Rouladen, German beef rolls, stuffed beef rolls, classic German recipe, beef roulade

Find it online: https://tastybynova.com/rouladen-recipe/