Some dishes feel like a hug from home—and for me, German Beef Rouladen is exactly that. This classic comfort food, often served on Sundays or holidays, is rich, savory, and steeped in tradition. Preparing it from scratch was a delicious journey through layers of flavor and memory.
Beef Rouladen is undoubtedly one of the most beloved Sunday and holiday dishes in Germany. It’s a favorite at home-style restaurants as well. My family recipe, made in the traditional manner without any unnecessary embellishments, is simpler than you might expect and has already captivated many of my readers. Rouladen isn’t commonly available in many restaurants, that’s why I like to prepare it for my guests.
What type of Meat?
The ideal cut of meat for Rouladen is Top Round beef, sliced into steaks that are 1/4 inch thick. If you cannot find thinly sliced beef (Milanesa), have a speciality store or Deli butcher slice it for you. For this recipe I bought a 3 lb Top Round Beef Roast, which I froze for 2 hours. With a large sharp knife it can be easily sliced very thin
🥩 The Assembly: Layers of Love
Make sure you have everything prepared in advance, like dicing the onions, pickles, and bacon. I began laying out thinly sliced beef steaks. A light sprinkle of salt and pepper on the outer side set the stage. Then came the magic: a generous smear of Dijon mustard, followed by strips of smoky bacon, sweet onions, and tangy pickles—all placed toward the center.
Rolling them up felt like wrapping little flavor parcels. I secured each one with toothpicks (you can use kitchen yarn too), making sure they held tight for the sear ahead. Instead of tooth picks, use these from Amazon stainless Steel Skewers for Meat and Poultry (4.5 Inch, Pack of 6)
🔥 Browning the Rouladen: Building the Base
In a large skillet, I heated oil over medium-high heat and browned the Rouladen on all sides. This step is essential—it locks in the juices and builds that deep, caramelized flavor that makes the gravy unforgettable. I used to cook my Rouladen in a Dutch Oven or a large deep pan with a lid. Now, I use a Ninja Foodi Pressure Cooker, which is quite similar to my old Instant Pot. I prefer this method because it keeps the Rouladen intact. The total preparation time is around 2 hours, but with the Ninja Foodi, it’s quicker—about an hour.
🍲 The Simmer: Slow and Steady
Once browned, I added beef broth, tomato paste, fresh parsley, and a bouillon cube for extra depth. I brought it all to a boil, then reduced the heat and covered the pan. For the next 1½ to 2 hours, the Rouladen simmered gently, becoming tender and infused with flavor.
🥣 The Gravy: Rich and Velvety
After removing the Rouladen to a warm platter, I turned my attention to the gravy. I whisked together flour and cornstarch with water and stirred it into the pan juices. A quick boil and a couple minutes of stirring transformed it into a silky sauce.
To finish, I added a splash of red wine, a pinch of salt and pepper, and—optional but divine—a tablespoon of sour cream. The result? A gravy so good, I could have eaten it with a spoon.
🍽️ Serving the Tradition
I served the Rouladen with creamy mashed potatoes and red cabbage, letting the gravy cascade over everything. Each bite was a perfect balance of savory, tangy, and tender—a true taste of German heritage.
💬 Final Thoughts: A Dish Worth the Time
Making Beef Rouladen from scratch reminded me why slow cooking is so rewarding. It’s not just about the food—it’s about the process, the aromas, and the anticipation. This dish is a celebration of flavor, patience, and tradition.
Next time, I might try adding mushrooms to the gravy or serve it with Spätzle. But for now, I’m savoring every bite of this hearty, homemade masterpiece.
Rouladen can be prepared in an “Instant Pot or Ninja Foodi.” First, brown the stuffed Rouladen on all sides in a skillet. Next, place them on a trivet and pour in 2 cups of broth along with half an onion and some tomato paste. Cook under high pressure for 15 to 18 minutes, depending on their thickness, followed by a 10-minute natural release. Afterward, discard the onion and add more broth or water to thicken the sauce. Season with extra salt, pepper, and a beef cube. Finally, incorporate some red wine and/or Worcestershire sauce at the end of cooking.
Optional: Knorr Fix Rouladen (Pack of 4)
Serve with Potato puree, Bread dumplings, Spätzle or Potato dumplings and gravy
German Beef Rouladen
Ingredients
- 8 slices thin cut beef (top round steaks)
- 1/4 cup Dijon mustard
- Salt and pepper to taste
- 8 bacon strips (sliced)
- 1 large onion, chopped
- 4 pickles, cubed
- 3 tbsp vegetable oil
- 3 cups beef broth
- 1 tbsp tomato paste (optional)
- 1/2 cup water
- 1/3 cup flour and/or cornstarch
- 3 tbsp Red wine
- Some parsley
On Amazon: Knorr Fix Rouladen (Pack of 4) Instead of tooth picks, use these stainless Steel Skewers for Meat and Poultry (4.5 Inch, Pack of 6)
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Rouladen can also be cooked in the “Instant Pot”. Sear the filled Rouladen on all sides in a pan. Place Rouladen on a trivet and add 2 cups of broth, 1/2 onion and tomato paste. Cook at high pressure 15 to 18 minutes depending on thickness, then a 10 minutes slow release. Remove onion, thicken the sauce, season with additional salt and pepper, beef cube. Add some red wine, and/or Worcestershire sauce at the end
Instructions
- Lightly sprinkle salt and pepper the beef steaks on the outer side.
- On the other side spread the mustard, lay the bacon strips, onions and pickles on top towards the middle.
- Roll up and secure with toothpicks or kitchen yarn
- In a large skillet, heat oil over medium-high heat. Brown beef from all sides.
- Add the beef broth, tomato paste, parsley and bouillon if desired.
- Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
- Remove to a serving platter and keep warm.
- For thickening the gravy combine the flour and cornstarch with water and stir into the gravy. Bring to a boil; cook and stir for 2 minutes or until thickened.
- At the end round up with some salt, pepper, red wine, and a tbsp of sour cream (optional)
Notes
Optional: add some wine and sour cream at the end. Serve with Spätzle, bread or potato dumplings, mashed Potatoes and sweet and sour red Cabbage.
Serve with Potato puree, Bread dumplings, Spätzle or Potato dumplings and gravy. No time? Buy Knorr Rouladen mix here on Amazon
