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German Beef Rouladen

German Beef Rouladen is beef eye of round steak, pounded thin, then stuffed and rolled with a mixture of bacon, carrots, celery, and dill pickles.
German Beef Rouladen Recipe - Kudos Kitchen by Renee
The beef rouladen are then browned and braised in a sauce of wine and beef broth until they’re fall-apart tender.

*Disclaimer – This recipe was originally published in 2015. I’m working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

German Beef Rouladen Recipe - Kudos Kitchen by Renee

This recipe was written for a theme of “Meals with Memories.” Here is what I wrote back in 2015 about this recipe, and the memories it holds for me:

This dinner of German Beef Rouladen is near and dear to my heart for so many reasons.
If you’ve been a regular reader of my blog, then you know that several times I’ve written a little bit about my grandfather on my mother’s side that came over on the boat from war-torn Germany. His name was Hugo.
Unfortunately, I don’t know a whole lot about my grandfather and the majority of what I do know I wouldn’t want to put in print on my blog. To say he was a complicated man is an understatement, and sadly I didn’t especially get to know my grandfather as I was growing up.

During my childhood years, I knew my grandfather loved me, but it wasn’t something that was ever verbalized. Things like that just weren’t said. Not where he came from, and it certainly wasn’t in his realm of comfort.  Sadly my grandfather died when I was entering my teenage years, so we never got to form any sort of real bond.

German Beef Rouladen Recipe - Kudos Kitchen by Renee

That said, what I do feel I share with my grandfather, and where the closeness in my heart attaches me to him, is in our shared love of cooking (by way of feeling, and cooking with abandon).

Also in our shared love of painting, which is something he was very good at, even though we unfortunately never got to discuss either of those two things.


In large part, the unexplained desire that calls my name, and pulls at my heartstrings, making Germany the number one top spot on my bucket list that I want (make that need) to visit, is due to my grandfather.

The undeniable connection I feel to Germany, and its cuisine is a realization that I simply cannot deny.

Thankfully, because of food and recipes like this one, I can transport myself there at almost a moment’s notice, without ever having to leave home.

German Beef Rouladen - Kudos Kitchen by Renee

It is in that spirit of traveling through food that for Christmas Eve a few years ago, my husband and I took our entire family to Germany for the evening by way of Beef Rouladen, Knodel (bread dumplings), Red CabbageGerman Pancake Soup and Gingerbread Mountain Cake for dessert. I


As a disclaimer, the recipe that I am sharing with you today versus the recipe we made that Christmas Eve several years ago is slightly different.

It’s a recipe I like to say has my “Kudos Kitchen” spin to it.

Much like my Grandpa Hugo’s way of cooking, I’m certain he got creative in the kitchen and did his own thing, more times than not. 🙂

German Beef Rouladen - Kudos Kitchen by Renee

Servings:  6       Prep Time:  30 minutes      Cook Time: 2 hours

6 beef eye of round steaks, pounded to ½” 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 stalks 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 ½” thickness. Season the steaks with 1 teaspoon salt, ½ teaspoon black pepper and the 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 to cool slightly. Set the skillet aside for later.

-Spoon approximately 2-3 tablespoons of the filling in the center of each pounded and seasoned steak. Roll the meat up and over the filling being careful to keep the filling inside the rolls. Tie each roll securely with cooking twine. *Note – you can also use toothpicks for this task but I find the twine works better for keeping the filling inside the rolls.  Reserve any leftover filling you may have.

-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 bit 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.

German Beef Rouladen - Kudos Kitchen by Renee

Thank you so much for visiting me here today in my Kudos Kitchen!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

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Friday 28th of September 2018

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?



Saturday 29th of September 2018

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


Thursday 19th of March 2015

Lovely memory and beautiful dish. I have wonderful memories of my grandmother making pasta. I think that's how I got into cooking. Funny how our memories influence us.

Rose | The Clean Dish

Thursday 19th of March 2015

This make my German heart sing!! I didn't know you had German grandparents. The war tore so many families apart... This recipe looks divine!! Nom nom nom.

Nutmeg Nanny

Wednesday 18th of March 2015

This is such a lovely looking dish! It looks hearty, rich and perfect for these (still...sigh) cold winter days.

Kim Bee

Wednesday 18th of March 2015

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.