Traditional German Beef Rouladen Recipe with Gravy

Ingredients

• 4 large slices beef top round or flank (about 1/4 inch thick)
• 2 tbsp yellow or Dijon mustard
• 4 slices bacon
• 1 small onion, finely chopped
• 2 small dill pickles, sliced lengthwise
• Salt and black pepper, to taste
• Kitchen twine or toothpicks for securing rolls

For the Gravy:

• 1 tbsp oil or butter
• 1 carrot, chopped
• 1 onion, chopped
• 1 stalk celery, chopped
• 2 cups beef broth
• 1/2 cup dry red wine (optional)
• 1 tbsp tomato paste
• 1 tsp cornstarch (optional, for thickening)

Instructions

1. Prepare beef rolls: Lay out beef slices and spread each with mustard. Place bacon, chopped onion, and pickle slices on top. Roll tightly from the short end and secure with kitchen twine or toothpicks. Season with salt and pepper.

2. Brown the rolls: In a Dutch oven or deep skillet, heat oil. Sear beef rolls on all sides until browned. Remove and set aside.

3. Sauté vegetables: In the same pan, sauté chopped onion, carrot, and celery for 3–4 minutes. Stir in tomato paste.

4. Deglaze & braise: Pour in wine (if using) and beef broth. Bring to a simmer, return rouladen to the pan, cover, and braise over low heat for 1.5 hours, turning occasionally.

5. Make gravy: Remove rouladen and keep warm. Strain the sauce, then simmer and reduce to thicken. Optionally whisk in cornstarch slurry for a richer texture.

6. Serve: Remove twine or toothpicks and serve beef rolls topped with gravy. Pair with mashed potatoes, red cabbage, or spaetzle.

Notes

• Thin beef slices are essential—ask butcher to slice “roulade cut”
• Pickles and mustard give this dish its signature tangy-salty balance
• Tastes even better the next day—great for make-ahead meals
• Traditionally served during holidays or Sunday dinners in Germany