German Beef Rouladen is a beef eye of round steak, pounded thin, then stuffed and rolled with a mixture of bacon, carrots, celery, and dill pickles and cooked until perfectly fork-tender.
Perfectly browned. Perfectly seasoned. Perfectly tender! Traditional German Beef Rouladen is a meal they won’t soon forget!!
This recipe was originally shared in 2015. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this traditional German meal is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- beef round steak
- olive oil
- red wine
- salt and pepper
- garlic powder
- dill pickles
- beef broth (or stock)
- tomato paste
- corn starch
- fresh dill weed
Kitchen tools and equipment needed:
- large (oven-proof) skillet
- meat mallet
- slotted spatula
- chef’s knife
- cutting board
- large spoon
- kitchen twine or toothpicks
How long will it take to make beef rouladen from start to finish?
This dish will take approximately 2½ hours from start to finish, with a lot of it being hands-on time.
I’m not going to lie, there are several steps to this recipe, so it is a bit time-consuming to make.
The chopping, pounding, sautéing, filling, and rolling aren’t difficult, but they do take time.
However, let me assure you that every moment spent will be well worth it when the first bite hits your taste buds and melts in your mouth.
Can the filling be made in advance?
That’s actually a great idea, and YES, the filling can be made in advance and stored in the refrigerator for up to 3 days prior to making the rouladen.
Can the beef rouladen be made in advance and cooked at a later time?
While I’ve never actually done it, I think it would be a great time saver when time is tight.
Follow the recipe up until it’s time to brown the rouladen in the skillet.
Pound, fill, roll, and store the rouladen (well wrapped) in the refrigerator for up to 2 days.
When ready, bring the rouladen to room temperature and then brown them in the skillet, and carry on with the recipe as written.
Can beef rouladen be frozen after cooking?
Store them in an air-tight freezer container and freeze them for up to 3 months.
Reheat the thawed rouladen in a 350-degree oven (covered) for 30 minutes.
The step-by-step photo instructions for making traditional German beef rouladen –
- Pound the beef round steak to ¼” thickness using a meat mallet.
- Season with salt, pepper, and garlic powder.
- In a large skillet, saute the bacon, carrots, onions, celery, pickles, and dill.
- Spoon some of the fill into the center of each pounded steak and use kitchen twine to roll and package the filling inside.
- Brown the rouladen in a large skillet on both sides.
- Remove the rouladen and make the pan sauce with wine and additional carrots and celery.
- Return the rouladen back to the skillet and cook (covered) in a preheated oven for 2 hours.
- Remove the skillet and thicken the sauce using a slurry of cornstarch and water to thicken.
- Spoon the sauce over the rouladen and serve hot.
Additional German inspired recipes you’ll also love –
*Knockwurst Sandwich with Sauerkraut and Muenster Cheese (shown below)
This copycat German knockwurst sandwich is my version of a terrific sausage sandwich I’d had while on vacation in Northern Wisconsin.
*Ground Beef Sauerbraten Goulash (not shown)
Here’s a fast and easy twist on a German classic. Ground Beef Sauerbraten Goulash has all the warm spicy flavor of traditional sauerbraten but it will be on the table in less than 30 minutes!
*Authentic German Spaetzle Casserole (shown below)
Buttered German egg dumplings (spaetzle) are layered in a casserole dish along with shredded Gruyere cheese and crispy, crunchy onions to bring you this delicious recipe for German Spaetzle Casserole.
*Pork Schnitzel with Lemon (not shown)
German Pork Schnitzel has a light lemony flavor and a crispy outside coating. When you want a memorable meal that can be made in minutes, this is the recipe to reach for.
*German Bee Sting Cake (shown below)
German Bee Sting Cake is a yeasted cake with a beautiful texture, fantastic honey flavor (hence the name), a beautifully caramelized almond topping, not to mention a thick, creamy vanilla filling.
*Traditional German Beef Rouladen (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s German main course for Beef Rouladen.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
TRADITIONAL GERMAN BEEF ROULADEN
- 6 beef eye of round steaks pounded to 1/4″ thickness
- 1½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 2 teaspoons garlic powder
- ½ pound bacon cut into small pieces
- 4 medium carrots diced small (set aside ½ cup for the sauce)
- 3 ribs celery diced small (set aside ¼ cup for the sauce)
- 1 medium yellow onion peeled and diced small
- 4 tablespoons chopped dill pickles
- 2 tablespoons fresh dill weed
- cooking twine
- 3 heaping tablespoons tomato paste
- 3½ cups beef broth I used low-sodium
- ½ cup Merlot wine
- 2 tablespoons cornstarch
- 1 cup water
- additional fresh dill for garnish if desired
- Place each round steak between 2 pieces of plastic wrap and use a meat mallet to pound the round steaks to ¼" thickness.
- Season the steaks with 1 teaspoon salt, ½ teaspoon black pepper, and garlic powder. Set aside while preparing the filling.
- In a large oven-proof skillet over medium/high heat, cook the bacon until almost crisp.
- Drain off some of the fat, reduce the heat to medium, and then add the carrots, celery, and onion to the pan and cook until the vegetables are almost tender (about 5 minutes).
- Stir in the pickles, dill weed. and season with the remaining ½ teaspoon salt and ½ teaspoon pepper.
- Remove the filling to a bowl and allow it to cool slightly. Set the skillet aside for later.
- Preheat oven to 325 degrees.
- Heat the skillet to medium/high and brown the beef rolls well on all sides.
- Remove the browned beef rolls to a plate while you make the sauce.
- Reduce the skillet heat to low, and stir in the Merlot wine to deglaze the pan by scraping up all the browned bits that have stuck to the bottom.
- Stir in the tomato paste and cook for 2 minutes.
- Carefully pour in the beef broth and any remaining carrot, onion, and bacon filling you may have leftover, along with the reserved ½ cup of diced carrots, and ¼ cup of diced celery.
- Nestle the browned beef rouladen back into the pan. Cover the oven-proof skillet and cook in a preheated oven for 2 hours.
- Once fully cooked, remove the beef rouladen to a plate and cover to keep warm.
- Stir the cornstarch into 1 cup of water (making a slurry) and pour into the sauce in the skillet.
- Cook the sauce over medium heat until it thickens.
- Serve the beef rouladen over noodles or spaetzle and spoon the thickened sauce over top.
- Garnish with additional dill if desired.
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I sincerely hope you’ve enjoyed today’s German main course dinner as much as I’ve enjoyed bringing it to you!
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