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Rinderrouladen served with gravy and mashed potatoes
Authentic German Rinderrouladen stuffed beef rolls

German Beef Rouladen

Author: Flavelo
Recipes Main Courses
A classic of German Sunday dinners. Thin slices of beef are rolled around a savory filling of mustard, bacon, onion, and pickle, then slowly braised. This technique transforms leaner cuts of meat into melt-in-your-mouth tenderness, while the filling infuses the meat with bold, tangy flavors from the inside out.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Wide Dutch oven with lid
  • Kitchen twine or toothpicks
  • Meat mallet

Allergen Information

⚠️ Wheat (if using flour)

Instructions

1 ✓

Pound the beef slices until thin. Season with salt and pepper, then spread mustard generously on one side.

Tip: The acidity of the mustard helps tenderize the meat.
2 ✓

Lay bacon slices over the beef, then sprinkle with diced onions and place pickle spears at one end.

Tip: The bacon fat bastes the lean beef from the inside during cooking.
3 ✓

Roll the beef up tightly, tucking in the sides. Secure with kitchen twine or toothpicks.

Tip: A tight roll prevents the filling from falling out during braising.
4 ✓

Heat oil in the Dutch oven and sear the rolls on all sides until browned.

Tip: This browning creates the fond (browned bits) that flavors the gravy.
5 ✓

Remove meat. Sauté any remaining onions in the fat, then deglaze with red wine, scraping up the bottom.

Tip: Deglazing lifts the flavor from the pan into the sauce.
6 ✓

Return the beef to the pot and add the beef broth (it should come halfway up the meat). Cover and simmer on low for 1.5 - 2 hours.

Tip: Slow braising breaks down collagen into gelatin.
7 ✓

Remove the tender rolls. Thicken the gravy with a flour slurry if desired. Remove twine before serving.

Tip: Serve with red cabbage and dumplings.

Recipe FAQ

Why pound the meat?
To ensure even thickness for easier rolling and uniform cooking, and to tenderize the muscle fibers.

Ingredients

  • 1.75 lbs beef top round (sliced thin)
  • 4 tbsp German mustard (or Dijon)
  • 6 slices bacon
  • 2 medium onions
  • 3 whole dill pickles (spears)
  • 2 cups beef broth
  • 3/4 cup red wine
  • 3 tbsp oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp all-purpose flour (optional)