German Beef Rouladen is a beef eye of round steak, pounded thin, then stuffed and rolled with a mixture of bacon, carrots, celery, 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!!
For additional German and German inspired recipes you'll enjoy please have a look at the following: German Zucker Kuchen, Bienenstich (Bee Sting Cake), German Onion Soup, and Layered Spaetzle Casserole.
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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.
Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- How long will it take to make beef rouladen from start to finish?
- Can the filling be made in advance?
- Can the beef rouladen be made in advance and cooked at a later time?
- Can beef rouladen be frozen after cooking?
- The step-by-step photo instructions:
- Additional German-inspired recipes:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- beef round steak
- olive oil
- bacon
- celery
- carrots
- onion
- 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:
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.
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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?
Yes!
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:
- 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:
*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!!
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Printable Recipe Card
TRADITIONAL GERMAN BEEF ROULADEN
Equipment
- toothpicks optional
- kitchen twine optional
Ingredients
- 6 beef eye of round steaks pounded to ¼" thickness
- 1½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 2 teaspoons garlic powder
- ½ pound bacon cut into small pieces
- 4 medium (about 1¼ cups) carrots diced small (set aside ½ cup for the sauce)
- 3 ribs (about ½ cup) celery diced small (set aside ¼ cup for the sauce)
- 1 medium (about 1 cup) yellow onion peeled and diced small
- 4 tablespoons chopped dill pickles
- 2 tablespoons fresh dill weed
- 1 tablespoon olive oil
- 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
Instructions
- 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, and reduce the heat under the pan to medium. Add almost all of the diced carrots and celery to the pan (see note below) along with all of the onion in with the bacon in the skillet. Cook, stirring occasionally, until the vegetables have softened slightly (about 5 minutes). *Note - do not add the reserved ½ cup carrots and ¼ cup celery specified earlier for the sauce. Those are added later.
- Add the pickles and dill weed to the skillet along with the remaining ½ teaspoon salt and ½ teaspoon pepper. Cook and additional 1-2 minutes, stirring occasionally.Turn off the heat under the skillet while preparing the beef rolls, and remove the vegetable and bacon filling to a bowl until it's cool enough to handle.
- Place approximately 1 tablespoon of filling onto one end of each pounded and prepared round steak piece.Roll each flattened beef round steak over and around the cooked filling, making sure to incase the filling well with the beef using kitchen twine or toothpicks to securely close.
- Meanwhile preheat oven to 325 °F (165 ℃).
- Heat the skillet again to medium/high on the stovetop and the add olive oil.Brown the secured beef rolls on all sides in the skillet. Once browned on all sides, remove them to a plate and keep them warm while preparing the sauce.
- Reduce the skillet heat to medium/low. Carefully add the Merlot wine and use a slotted spatula to deglaze the skillet by gently scraping up the browned bits of beef that have stuck to the bottom of the skillet during the browning of the beef rolls.
- Stir the tomato paste into the skillet, and cook for 2 minutes.Carefully pour in the beef broth plus any remaining carrot, onion, and bacon filling you may have leftover from filling the rolls, along with the reserved ½ cup of diced carrots, and ¼ cup of diced celery from before.
- Nestle the browned beef rouladen back into the pan with the sauce.Cover the oven-proof skillet and cook in the preheated oven for 2 hours.
- Once fully cooked, use a slotted spoon or spatula to remove the beef rouladen to a plate, cover, and keep warm. Return the skillet to the stovetop.Stir the cornstarch into 1 cup of water (making a slurry) and pour it into the skillet along with the sauce in the pan.Cook, stirring occasionally over medium heat until the sauce thickens (approximately 2-3 minutes).
- To serve, spoon the thickened sauce over the beef rouladen and garnish with additional dill, if desired.Serve the German beef rouladen over mashed potatoes, spaetzle, or even rice (not shown).
Notes
Nutrition
I sincerely hope you've enjoyed today's German main course dinner as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Bonnie says
This is a very incomplete recipe . Please read over and correct . I think I read it 3 times and had to wing it . First said brown the rolls which weren’t rolls so I browned the whole slab . It didn’t tell you to put the filling in ( remember, it was already a roll )
Renée says
Oh my, Bonnie. I completely apologize to you, and I have no excuse except to say that I was brand new to recipe writing at that time (the original publish date was 2015) and I was still very wet-behind-the-ears. Please accept my sincere apologies and know that I will go back in and fix the errors on this recipe as soon as I can.
I have to ask, however, with all the other beef rouladen recipes on Google, all WAY ahead of mine in the rankings, how in the world did you find and decide to make mine?
I do hope you'll give me and my site another chance when it comes to trusting recipes. I have SO many wonderful and trusted recipes on my site, and with only one person (me) working hard to see that everything is reader ready and presentable sometimes things fall through the cracks. Thank you for kindly bringing it to my attention.
Sincerely,
Renee
Barb says
Was wondering if you would think spreading mustard on the meat would be good?A lot of recipe I’ve looked at called for doing that.
Thanks
Renée says
I'm sure it would be delicious. Either a yellow or whole grain would be yummy.
In my family that wasn't something that was done, so that's why I didn't add it to this recipe.
I say go for it. However, I'd suggest cutting back slightly on the amount of salt added because the mustard will also add a salty flavor
and I wouldn't want your rouladen to be overly salty.
I hope this helps, Barb!
Take good care,
Renee
Izzy says
Each bite into the tender beef was heavenly because of the delicious mix of veggies and bacon inside. This recipe's a keeper!
Renée says
I'm so glad you enjoyed it, Izzy.
Take care,
Renee
Lisalia says
Delicious and such an elegant presentation too. A special meal for my husband's birthday! And can't wait to make it again.
Renée says
I'm glad you thought so. It really is an elegant meal that will impress just about anyone. Enjoy!
James says
Renee, I really enjoyed this Rouladen, it reminded me a lot of my German in-law’s cooking. Thanks for sharing it. 2 questions: 1) where does the tomato paste come in? 2) I wasn’t sure what to do with the set aside bacon fat. Just use it in the last sauce thickening stage?
Thanks!
Renée says
Hi, James!
My sincerest apologies for accidentally leaving the tomato paste out of the recipe instructions. I have since updated the recipe.
The tomato paste gets stirred into the skillet right after the pan is deglazed with the wine, and before the beef stock.
Thank you for catching my error. I wish I had an editor to proofread for me, but sadly I don't and I sometimes make mistakes.
I hope you have a wonderful day, and I'm glad you enjoyed this recipe!
Renee
Nutmeg Nanny says
This is such a lovely looking dish! It looks hearty, rich and perfect for these (still...sigh) cold winter days.
Kim Bee says
This looks absolutely wonderful. I want to run right into my kitchen to make it. I lost my mom and both her parents when I was a teenager, all within about a year. My mom's side of the family was so bubbly and I have tons of happy memories. Most of those memories are food related. I think food and cooking just connects people.
Angie Barrett says
awww I loved reading about your grandpa! My grandpa was kinda like that too haha, not to big on the verbal love. <3 Love this German Beef Rouladen! Looks like I need to make it one weekend!
Nancy Piran says
This sounds like such an amazing meal to have!
The Redhead Baker says
Thanks for sharing your story about your grandfather. I didn't know mine, either - he passed when I was still a toddler. Delicious recipe, though!
Heather Schmitt-Gonzalez says
I loved hearing this story about memories of your grandfather. My grandma and grandpa on my dad's side both passed when I was in still in high school, so I totally understand. Germany has always been on my must-visit list, as well due to my heritage. This rouladen looks excellent, and I love that the whole fam is involved in these shots!
claire @ the realistic nutritionist says
what a great recipe!
The Food Hunter says
My husband would love this recipe!
Dorothy at Shockingly Delicious says
I love the fact that you can "travel" to Germany through your food. Best looking beef dish...maybe...EVER!
Ashley @ Wishes and Dishes says
Thank you for sharing those memories with us! It's a nice way to remember out loved ones - my dad was all about cooking so when I cook Italian food it reminds me of him. It's so nice 🙂
Martha @ A Family Feast says
I love family recipes and the stories that go along with them! This looks wonderful and I love the addition of the pickles!
Paula-bell'alimento says
What a wonderful story about your grandfather and that is some seriously good looking comfort food.
Cookin' Canuck says
Even though you didn't get that extra time with your grandfather, it sounds as though he would have loved to cook with you in the kitchen. You're definitely keeping his memory alive with these beautiful rouladen.
Back for Seconds says
I love this! It sounds delicious and is something that would surely impress my family!
Serena Bakes Simply From Scratch says
I love that you cooked this with your Mom and Dad! What a wonderful story of your Grandfather!
Brianne @ Cupcakes & Kale Chips says
That is a combination of flavors I would never expect, but it sounds amazing, and I love your memories - old and new!
Bobbi Burleson says
WOWZERS does this sound good! I have never had rouladen before, but you can darn sure know I will be trying it soon!
Alida says
This looks so hearty and delicious!
Lori says
I have always wanted to make this but I am afraid the meat will be too tough. One day I will be brave and try it.
Peanut Butter and Peppers says
What a wonderful memory and a wonderful dish! I love it!
Wendy Wofford-Garcia says
That looks SO good! I would eat this in a heartbeat...
Renee says
My most favorite meal ever!! Oh how I love, love, love Rouladen.
Life Tastes Good says
What a great story and a special gift you gave to your family that Christmas 🙂 This dish sounds wonderful. I need to make it - possibly with my mother-in-law who is 100% German! Thanks for sharing, Renee!
Nichole C says
I didn't get to know my grandparents too too well either, but I often find myself making Italian dishes that my mom has inspired me to make after her Italian father and his mother shared those recipes with her. It's so crazy how food can tie people together in ALL ways. This dish looks so wonderful, Renee!
Liz Berg says
I'm certain my meat and potatoes hubby would be thrilled with your rouladen for dinner! It sounds amazing!!! And such a fun, memorable Christmas Eve with your family.