Beef Rouladen, German Rouladen

German Beef Rouladen

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A favorite meal I prepare for guests while in the US are Rouladen, because it can’t be found in many restaurants. The best meat for Rouladen is Top Round beef cut into 1/4 inch thin steaks.

If you can’t find the thin sliced beef, have a speciality store or Deli butcher slice it for you, or follow my suggestion how it’s easily done at home. For this recipe I have found a 3 lb Top Round Beef Roast, which I froze for 2 hours. With a large sharp knife it should be easy to slice it very thin. If you have a meat/bread slicer machine, that’s even better.

You need to have everything ready. Chop the onions, pickles and bacon. I used to cook my Rouladen in the Dutch Oven or a large deep pan with top. Now I have an Instant Pot, which I prefer, and the Rouladen won’t fall apart. From the time of preparation it will take about 2 hours, shorter with the Instant Pot, about an hour.

Rouladen can be cooked in the “Instant Pot”. Sear on all sides, add 2 cups of beef or chicken broth and a half onion. Place seared Rouladen on a trivet. Cook at high pressure 20 minutes, then a 10 minutes slow release. Thicken the sauce, season with additional salt and pepper and add some red wine, and/or Worcestershire sauce at the end.

  • Rouladen ingredients, bacon, onions, pickles, salt, pepper, mustard
  • Rouladen meat, Top round thin steak
  • Rouladen with Mustard spread
  • Fill Rouladen with bacon, pickles and onions
  • Rouladen closed with tooth picks
  • Raw filled Rouladen o
  • Fry Rouladen in pan
  • Rouladen in Instant Pot
  • Rouladen in containers
  • Beef Rouladen, German Rouladen recipe
  • Beef Rouladen with mashed potatoes and red cabbage

Serve with my Pretzel dumplings or Spätzle, bread or potato dumplings, mashed Potatoes and sweet and sour red Cabbage

Scroll to my YouTube below the Recipe