Classic German Rouladen |

Rouladen are German meatloaves that are typically made with ground pork and coarsely-ground beef. I’ve learned to make them from scratch and they have become a favorite at our house! The best part of this German meatloave recipe is that it has a delicious sauce that gets drizzled over the top. It is also super flexible. You can easily add or subtract ingredients from the recipe to make it your own. Don’t worry though, the spices and seasoning that you’ll use are very flavorful so you won’t miss or be able to tell the difference!

It’s no secret that Germany is the culinary capital of the world. With a long history of food and beer brewing, Germany has developed some of the most famous cuisines and dishes from around the world. But German food culture is more than just the comfort foods you’ve eaten in school. Authentic German cuisine is a complex cuisine that has both a hearty and light side.

Rouladen are a German dish of slow-braised meats with a velvety smooth sauce. There are many different versions of this dish. One of the most well-known rouladen is the one that was made famous in the movie “The Big Lebowski” starring Jeff Bridges. His character eats a rouladen with sauerkraut and mustard. This version of the dish is a little different. It is made with bacon, onions, cabbage, and beef.

For a traditional German dish, try this authentic Rouladen recipe!

You’ve come to the correct spot if you want to create German Rouladen. Thinly sliced and rolled beef is filled with onions, pickles, mustard, and bacon in this unique meat dish.

Beef Rouladen, served with a delectable red wine sauce, is a classic meal that requires a few steps but is well worth the effort!

Rouladen are often served with substantial sides like spaetzle, bread dumplings, or potatoes, as well as red cabbage and a simple green salad, to round off the meal.

German Rouladen with sauce and egg dumplings is one of our favorites!

Rouladen is a favorite of ours. It’s one of those traditional Sunday lunch meals for when the entire family comes together in the area of Germany where Lisa grew up.

Eric had never eaten Rouladen until Lisa’s mother prepared it for them when they came to visit, and now he’s addicted!

We prepare it for the family now that we reside in North America since we both love it so much, and they always appreciate the tastes and originality of the meal!

Recipe Tips & Substitutions

Consider the following recipe ideas and techniques while preparing German Rouladen:

• If the meat cut is on the bigger side and you have additional items to offer with it, we compute one Roulade per person. If the beef slices are smaller or you’re serving a large group, you’ll probably want to prepare two Rouladen per person.
• Be careful while pressing the meat. You don’t want to poke holes in the meat since it will be more difficult to fill, roll, and fry it.
• Use a wine that you like drinking for the wine. You’ll notice the difference if you select a lower-quality wine. To be sure, you don’t need a high-end wine to create good Rouladen.
• Remove the thing that kept the meat rolls together before serving (cooking twine or toothpicks).
• Also, bear in mind that German beef Rouladen may be prepared ahead of time. Lisa’s mother often prepares them the day before so that the flavors may meld overnight! She just keeps them in the fridge overnight and reheats them gently the following day.

On the outside, our Rouladen were beautifully toasted….

Rouladen Recipe – Step-by-Step Instructions

If you wish to prepare Rouladen at home, the recipe card with measurements and directions may be found at the bottom of this article.

This section contains step-by-step recipe pictures for people who wish to follow along visually with the recipe steps (there are a lot of them).

This way, if you’re not sure what a step should look like, you may use this beef Rouladen recipe as a reference!

Cut the onion and pickles into small pieces.

Peel the onion first, then cut it into tiny pieces. Cut the baby dill pickles into cubes as well.

Carrots and celery should be cut.

The carrot should next be peeled and sliced into pieces. After washing the celery, cut it into pieces as well.

Remove the leek and cut it up.

Also, wash the leek (carefully — leeks are notoriously filthy) and cut it into rings. Set the veggies aside for the time being.

Pound the meat to a uniform thickness.

Remove any extra fat from the meat by washing it and trimming it (if applicable). Place one piece of beef between two sheets of cling film and pound it thin using a meat hammer’s smooth side.

Season the meat with salt and pepper.

Remove the cling film from the container. Season the meat on both sides with salt and pepper.

Toss in the mustard.

Then, equally apply mustard on one of the edges (approximately 1 tablespoon per roulade).

Combine the bacon, onions, and pickles in a mixing bowl.

Add one piece of bacon, as well as some of the onion and pickles that have been chopped up.

Make sure the onion and pickles are in the center of the meat, leaving enough room around the edges for rolling and tucking.

You may either make it as we did in the picture above (add onions and pickles to a small area) or spread it out over the whole roulade.

The meat should be rolled up.

Now wrap the piece of meat up and tuck the edges in.

Teethpicks or thread may be used to secure the meat.

Cooking thread or toothpicks may be used to secure the meat roll (we prefer to use a full toothpick in the center and a half toothpick on either end) (you can tie the beef roll as you would ribbon in four directions on a present).

Remove the meat and set it aside.

Place the roulade on a dish and repeat the process with the remaining meat.

Don’t worry if some mustard leaks out; it will just add additional flavor to the gravy.

Preheat your oven to 310 degrees Fahrenheit at this time.

Cook the beef in a hot skillet.

Heat oil in a pan/pot with high sides after you’ve rolled all of the pork pieces. You may also use a Dutch oven or anything similar that you can place in the oven.

Add the rouladen and fry the meat on both sides over high heat (remember to flip them!). Remove the meat from the pan after both sides have been browned.

Cook the veggies in a skillet.

Reduce the heat to medium-low and toss in the veggies. For around 5 minutes, sauté them.

Combine the tomato paste and sugar in a mixing bowl.

After that, add the tomato paste and sugar. Stir everything together.

Pour in the red wine.

Now pour in 1/2 cup of wine and wait for it to reduce. Then add the remaining 1/2 cup and wait for it to thicken and decrease.

Pour in the beef broth.

Bring everything to a simmer in the pan/pot with the beef broth.

Place everything in a baking pan that can be used in the oven.

Then, either transfer the contents of the pan to a roasting pan or leave them in the pan/pot if it is oven safe.

Place the meat on top of the equally distributed sauce and veggies, then place the roasting pan in the oven with the lid off.

Remove the pan from the oven after 30 minutes, flip the rouladen, and return to the oven.

Bake for another 30 minutes, flipping them halfway through, and covering them with foil at the 1-hour mark.

They acquire a beautiful dark hue this way. If you don’t want them to be as black, bake them with the lid on from the start, but continue to turn them every 30 minutes.

To check whether the meat is tender, test it with a fork.

After 90 minutes, check to see whether the meat is tender. Remove the pan from the oven if this is the case. If not, return it to the oven to finish cooking the meat.

Remove the rouladen from the roasting pan and put them aside after the meat is ready.

Capture the fruits and veggies.

To catch the cooked veggies, strain the sauce through a sifter.

Some of the veggies should be blended.

You have two choices for thickening the sauce. Alternatively, mix around half of the cooked veggies with part of the sauce drippings.

Toss the sauce with the pureed veggies.

Then return it to the filtered liquid and bring it to a simmer in a saucepan on the stove.

The gravy for the rouladen is delicious.

Season to taste with salt and pepper.

Alternatively, if you don’t want to use any veggies to thicken the sauce, thicken it with 1 tablespoon cornstarch mixed in a little amount of cold water and toss the cooked vegetables out or serve them on the side.

When you chop up rouladen, they look fantastic!

With potato dumplings, bread dumplings, spaetzle noodles, or potatoes, serve the meat and gravy. A green side salad and German red cabbage are other common additions.

Storage Suggestions

Refrigerate any leftover Rouladen in a sealed jar. The remaining gravy is typically stored in a separate container, although they may be mixed.

Leftovers should be consumed within 1-2 days. If you made the Rouladen ahead of time, it’s particularly essential to eat the leftovers as quickly as possible.

Rouladen may be reheated by pan frying the beef on low heat or just microwaving it. To make the sauce, dilute the remaining gravy with a little water and place it in a saucepan over low heat, stirring constantly.

FAQ

What exactly is Rouladen?

Rouladen are filled beef rolls loaded with onions, pickles, bacon, and mustard in Germany. They are seared, then roasted, and served with the dish’s beef gravy.

Rouladen is a kind of meat.

Round – usually starting at the top. We sometimes utilize outside circular cutlets, which work just as well.

What’s a good side dish to go with Rouladen?

Rouladen are ideally served with a filling side like potato dumplings, spaetzle, bread dumplings, or boiled potatoes that go well with sauce. Popular additions include red cabbage, cucumber salad, or a plain green salad.

What’s the best way to make Rouladen from scratch?

To make homemade Rouladen, cut all of the ingredients and stuff and roll the meat. Prepare the veggies, wine, and broth for roasting after pan searing them. Roast the meat and veggies until cooked, then use the vegetables and/or stock to make gravy. Follow the Rouladen recipe card below for the full recipe.

Recipes that are similar

Try these delectable recipes for more traditional German beef dishes:

Ingredients

The Meat

• 4 thin beef slices (about 9×5 inches or slightly larger) (ideally top round cut, but flank steak or outside round cutlets also work)
• 4 bacon slices
• a quarter cup Mustard dijon
• 4 dill pickles (baby)
• 1 yellow onion, tiny
• salt
• pepper
• 1 tablespoon of olive oil
• toothpicks or a strand of cooking thread

The Sauce

• 1 carrot, big
• 1 leek, tiny
• a couple of celery sticks
• 1 quart of red wine
• 1 tablespoon paste de tomate
• a little amount of sugar
• 2 c. beef stock
• season with salt and pepper to taste

Instructions

1. After peeling the onion, cut it into tiny pieces. Cut the baby dill pickles into cubes as well.
2. Cut the carrot into slices after peeling it. Wash the celery and leek well (leek may be very filthy), then cut them into slices or rings as well. Set the veggies aside for the time being.
3. Remove any extra fat from the meat by washing it and trimming it (if applicable). Place one piece of beef between two sheets of cling film and pound it thin using a meat hammer’s smooth side.
4. Remove the cling film from the container. Season both sides of the meat with salt and pepper, then equally apply mustard on one of them (approximately 1 tablespoon per roulade). Add one piece of bacon, as well as some of the onion and pickles that have been chopped up. Make sure the onion and pickles are in the center of the meat, leaving enough room around the edges for rolling and tucking.
5. Now wrap the piece of meat up and tuck the edges in. Cooking thread or toothpicks may be used to secure the meat roll (we prefer to use a full toothpick in the center and a half toothpick on either end) (you can tie the beef roll as you would ribbon in four directions on a present). Place the roulade on a dish and repeat the process with the remaining meat.
6. Preheat the oven to 310 degrees Fahrenheit (190 degrees Celsius).
7. Heat oil in a pan/pot with high sides after you’ve rolled all of the pork pieces. You may also use a Dutch oven or anything similar that you can place in the oven. Add the rouladen and fry the meat on both sides over high heat (remember to flip them!). Remove the meat from the pan after both sides have been browned.
8. Reduce the heat to medium-low and toss in the veggies. Sauté for about 5 minutes before adding the tomato paste and sugar. Stir everything together.
9. Now pour in 1/2 cup of red wine and wait for it to reduce. Then add the remaining 1/2 cup and wait for it to thicken and decrease.
10. Bring everything to a simmer in the pan/pot with the beef broth. Then, either transfer the contents of the pan to a roasting pan or leave them in the pan/pot if it is oven safe.
11. Place the meat on top of the equally distributed sauce and veggies, then place the roasting pan in the oven with the lid off. Remove the pan from the oven after 30 minutes, flip the rouladen, and return to the oven. Bake for another 30 minutes, flipping them halfway through, and covering them with foil at the 1-hour mark. They acquire a beautiful dark hue this way. If you don’t want them to be as black, bake them with the lid on from the start, but continue to turn them every 30 minutes.
12. After 90 minutes, check to see whether the meat is tender. Remove the pan from the oven if this is the case. If not, return it to the oven to finish cooking the meat.
13. Remove the rouladen from the roasting pan and put them aside after the meat is ready.
14. To catch the cooked veggies, strain the sauce through a sifter.
15. You have two choices for thickening the sauce. Alternatively, mix around half of the cooked veggies with part of the sauce drippings. Then return it to the filtered liquid and bring it to a simmer in a saucepan on the stove. Season to taste with salt and pepper. Alternatively, if you don’t want to thicken the sauce with veggies, thicken it with 1-2 tablespoons cornstarch mixed in a little amount of cold water and discard the cooked vegetables or eat them on the side.
16. With potato dumplings, bread dumplings, spaetzle noodles, or potatoes, serve the meat and gravy. A green side salad and German red cabbage are other common additions.

Notes

• If the meat is on the larger side and there are several side dishes, we generally compute one roulade per person. It’s recommended to calculate two rouladen per person if the meat is smaller and/or you’re preparing this meal for individuals who eat a lot.
• Use a wine that you would consume yourself. You’ll be able to tell whether it’s of low quality if you utilize it. At the same time, there’s no need to use a particularly costly wine.
• When pounding the meat, take cautious not to break through the grains and cause holes in the piece of beef.
• Before consuming the meat, make sure it’s free of toothpicks or cooking twine.
• The rouladen may be made the day before. Some people, like Lisa’s mother, enjoy doing this because it allows the flavors in the rouladen to mix. Simply chill them overnight before gently reheating them the following day.

Information about nutrition:

Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 1016 calories 65 g total fat 24g Saturated Fat 0g trans fat 32g of unsaturated fat 259 milligrams of cholesterol 1831mg sodium 11g Carbohydrates 3 g of fiber 4 g sugar 82 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.

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The German classic roulade is a traditional dish that was a favorite of the German emperor Wilhelm II and his court. The dish is roughly a cylinder of beef, rolled up and tied with string, and then cooked. The dish is typically filled with a mixture of rolled cabbage, onions, and various types of cheese such as Emmentaler and Gruyere.. Read more about czech rouladen recipe and let us know what you think.

Frequently Asked Questions

What cut of beef is used for German rouladen?

The beef used for German rouladen is a cut of beef called the chuck eye roast.

What is Rinderrouladen in English?

Rinderrouladen is a German dish made from beef, veal, or pork and sauerkraut.

Is braciole the same as rouladen?

Braciole is a dish that consists of thin slices of beef rolled around a stuffing made from bread crumbs, herbs, and cheese. Rouladen is a German dish consisting of thin slices of beef rolled around pickled cucumbers and onions.