Jump to Recipe Jump to Video Print Recipe

German Rouladen is one of those timeless dishes that proves simple ingredients can create something truly special. Thin slices of beef are rolled with mustard, onion, bacon, and pickles, then slow-braised until beautifully tender in a rich, flavourful gravy. It’s a comforting, old-fashioned recipe that’s perfect for family dinners or entertaining — especially because you can make it ahead of time and reheat it gently before serving. I love pairing my German Rouladen with buttery boiled potatoes and a side of braised red cabbage with apples, which brings a lovely balance of sweetness and acidity to the plate.

Close-up of German Rouladen sliced open, showing the tender beef roll with bacon, onion, pickle and rich brown gravy.

German Rouladen – Slow-Braised, Tender and Delicious

Prep Time: 30

Cook Time: 1 15

Servings: 6 beef rolls

Tender German Rouladen made with thin beef rolls filled with mustard, onion, bacon and pickles, then slow-braised in a rich gravy. A beautiful make-ahead dish perfect for family dinners or entertaining.

Print Recipe

Ingredients

For the Rouladen

6 thin beef steaks (eye of the round, topside, rump, oyster blade, or chuck), sliced across the grain
Each piece approx. 8–10 mm thick then pounded thin to about 15–17 cm long
Salt & freshly ground pepper
5-7 tsp Spicy mustard (see Notes)
1 small onion very finely diced
6 slices streaky bacon long enough to cover most of the meat
3 dill pickles quartered lengthwise (½ per roulade)
Cotton kitchen twine
Butter + oil, or lard, for browning

For the Braising Liquid

1 small carrot finely diced
1 large stick celery finely diced
1 medium leek white + light green, finely sliced and well rinsed
600 ml water (see Notes)
A few parsley stems
A small pinch of salt adjust later

To Thicken the Gravy

30 g butter
30 g flour
Optional: small cornflour slurry for final adjustment
Black pepper, to finish

Instructions

Prepare the Beef

Lay each steak flat on a board, cover with a sheet of baking paper and pound evenly with the flat side of a mallet until thin — about 3–4 mm thick and roughly 15–17 cm long.
Season lightly with salt and pepper.
Spread each piece generously with mustard.
Sprinkle over some of the finely chopped onion.
Lay a slice of bacon down the centre.
Place a quartered dill pickle along the short edge and roll up tightly like a Swiss roll.
Tie each roulade with kitchen twine — one loop around the middle, one around the ends. They should be snug, not tight (so the filling stays in).

Brown the Rouladen

Heat a heavy-based pan over medium heat.
Add a little oil and butter (or lard) – enough to cover the base of the pan.
Brown the rouladen on all sides, seam-side down first. Work in batches if needed.
Remove to a dish when coloured.

Build the Braising Base

In the same pan (with the fond and fat), sauté the carrot, celery, and leek for 2–3 minutes. You may discard some of the fat, leaving a thin film on the bottom, if your meat was fatty before adding the vegetables.
Add the water, parsley stems, and a small pinch of salt.
Bring to a simmer, scraping up all browned bits.

Braise the Rouladen

Return the rouladen to the pan. Pour in any resting juices.
Cover with a lid and gently simmer for 1 hour, turning halfway. At the end of the cooking time, the meat should show hardly any resistance when poked with a skewer, if using cuts like oyster blade or chuck, you may need to braise for slightly longer.

Make the Gravy

Remove rouladen and keep covered to stay warm.
Strain the braising liquid through a sieve, pressing the vegetables to extract flavour.
Return the liquid to the pan and reduce to about 450–700 ml over medium heat, depending on how much sauce you would like.
In a small saucepan, melt 30 g butter and add 30 g flour. Cook 3–5 minutes until golden and nutty, stirring constantly.
Whisk the roux into the hot liquid until smooth.
If needed, adjust thickness with a small splash of cornflour slurry.
Taste and season with pepper (usually no extra salt is needed — the bacon adds plenty).

Finish

Return the rouladen to the gravy, coat well, and warm through for a few minutes.
Serve with boiled potatoes and braised red cabbage.

Video

Notes

Water only is used in this recipe — no stock is needed as the rouladen, bacon, and vegetables give excellent flavour.
The original 1969 recipe uses 450 ml water, but I prefer 600 ml for two reasons:
(1) I like a little more gravy, and
(2) I use a wide braising pan, and wider pans evaporate faster and therefore need more liquid.
If using a narrower/deeper pot, start with 450 ml and add a splash more only if needed.
Hold off on seasoning until the end — the bacon naturally salts the sauce.
Mustard: I used 3 tsp mild German mustard + 2 tsp hot English mustard. I found I needed more mustard overall; it’s best to cover the meat generously.
My German husband prefers more dill pickle, so feel free to add up to a whole dill pickle per roulade instead of the half mentioned in the recipe.
Best cuts: Oyster blade or chuck (sliced across the grain and pounded thin) give the juiciest result; eye of the round is traditional but leaner. If using oyster blade or chuck you may need to increase braising time by up to 30 minutes.
This dish is excellent made ahead — the flavour improves the next day.
If using a deep pot and stacking rouladen, extend braising time slightly.

How to Make German Rouladen – A Beautiful Slow-Braised Dish