Rouladen
Rouladen belongs to Germany's Sunday cuisine, alongside sauerbraten and schnitzel, a dish considered essential to a traditional German festive meal. Its exact origin is unclear, but the technique of rolling thinned meat around a savory filling is common across several European cuisines, from Italian involtini to French paupiettes — a pragmatic adaptation to make cheaper cuts of meat, like beef round, more tender and interesting. The combination of mustard, bacon, onion and pickles is considered the "classic" recipe from northern Germany, though regional variants abound: some use carrot instead of pickles, others add a whole boiled egg at the center of the roll. The long braising time is essential — not just to tenderize the meat, but to let the flavors from the filling fully permeate the sauce, turning it into an element as important as the meat itself.
Thin beef slices
Large, thin slices of beef round, pounded even thinner with a mallet.
Classic filling
Mustard, bacon, onion and pickles are rolled up inside the meat.
Secured with toothpicks
The rolls are secured with toothpicks or kitchen string, to hold their shape.
Slow-braised in sauce
They're quickly browned, then braise for hours in a rich brown sauce.
Ingredients 4 servings
- 8 thin slices beef round
- 4 tbsp German mustard
- 8 slices bacon
- 1 large onion, finely chopped
- 4 dill pickles, cut into strips
- Salt and pepper to taste
- 3 tbsp oil
- 500ml beef broth
- 2 tbsp tomato paste
- 2 tbsp flour
- Toothpicks or kitchen string
How to make it
- 1PREPARE THE MEAT: Gently pound the beef slices with a meat mallet, between two sheets of plastic wrap, until evenly thin.
- 2SEASON: Salt and pepper each slice, then spread a tablespoon of mustard on each.
- 3ADD THE FILLING: Place a slice of bacon, a little chopped onion and 2-3 strips of pickle on each piece of meat.
- 4ROLL: Tightly roll each slice from one end, folding the edges inward.
- 5Secure each roll with toothpicks or tie with kitchen string, so it doesn't come apart while cooking.
- 6BROWN THE ROLLS: Heat the oil in a large pot, brown the rolls on all sides, 5-6 minutes total.
- 7ADD THE BROTH: Pour the beef broth and tomato paste over the rolls, bring to a boil.
- 8BRAISE: Cover the pot, let simmer over low heat 1.5-2 hours, until the meat is very tender.
- 9REMOVE THE ROLLS: Remove the rolls, take out the toothpicks or string, keep them warm.
- 10Mix the flour with a little cold water, add it to the remaining sauce, simmer 3-4 minutes, stirring, until thickened.
- 11SERVE: Pour the sauce over the rolls, serve with dumplings or noodles, alongside red cabbage.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
