Oma's Authentic Beef Rouladen Recipe – German Beef Rolls
German beef rolls (rinderrouladen) are one of my all-time favorites. Tender beef, savory filling, and rich, delicious gravy.
- Prep time
- 30 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 slices beef top round
- Salt and freshly ground black pepper, to taste
- 3 tablespoons Regular or Dijon mustard, for spreading
- 3 slices (~90 g) lean bacon, cut into pieces
- 3 garlic dill pickles, sliced
- 1 onion (~150 g), sliced
- 2 tablespoons (30 g) butter
- 1–2 cups (240–480 ml) water
- 1–2 tablespoons (8–16 g) cornstarch
- Sour cream (optional), for gravy
Instructions
- 1
Season thin beef slices with salt and pepper, then spread each with mustard. On one end of each slice, place bacon, dill pickle, and onion slices. Roll tightly, tucking in ends, and secure with skewers, toothpicks, or string.
- 2
Heat butter in a skillet over medium heat. Brown beef rolls on all sides, working in batches to avoid crowding. Add more butter as needed between batches.
- 3
Once all rouladen are browned, return them to the skillet. Add 1 to 2 cups hot water, scrape up browned bits, bring to a simmer, cover, and cook for about 1½ hours.
- 4
Remove rouladen and keep warm. In the skillet, stir in a cornstarch slurry (cornstarch mixed with cold water) to thicken the cooking liquid. Season with salt and pepper. Add sour cream if desired for a richer gravy.
- 5
Remove any skewers, string, or toothpicks from the beef rolls. Serve hot with gravy spooned over top.