Name: Traditional German Beef Rouladen (Rinderrouladen)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 4 beef slices; 12 cornichons (you can replace this with dill pickles, but the pickles will need to be sliced in smaller stripes. ); 2 onions ((about 200 g / 7 oz)); 4 tsp mustard (German mustard is ideal, otherwise use Dijon mustard. ); 4 slice bacon (use streaky bacon. ); 2 tbsp clarified butter (or vegetable oil); salt and pepper; 1 tbsp vegetable oil; 600 ml beef stock /beef broth (20 fl oz, 2.5 cups); 1 stick leek; 2 carrots (about 200 gr / 7 oz); 2 onions (about 200 gr / 7 oz); 2 cloves garlic; 1 tbsp tomato paste; 350 ml red wine (dry wine (1.5 cups)); 2 tbsp cranberry sauce (and more to adjust the taste later on. ); 1 tsp thyme (dried)

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Rinderrouladen is a traditional German dish, that is popular as a Sunday dinner or Christmas dish. Served with red cabbage, potato dumplings, or spätzle, they are always a winner. There are numerous of variations beef rouladen recipes in Germany. With my authentic family recipe, you can make and enjoy it at home.

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What is Beef Rouladen?
How to make Rinderrouladen
Sides Dishes for Rouladen
Storage Instructions
Recipe

What is Beef Rouladen?

Beef Rouladen is a traditional dish from Germany, Austria, Poland, and the Czech Republic. For this recipe, thin slices of beef are seasoned with salt, pepper, and mustard (affiliate link). Then they are filled with bacon, onions, and pickled gherkins (affiliate link) and rolled up. These German meat rolls are then secured with kitchen twine or toothpicks. After being briefly fried, they are stewed with vegetables and stock.

Beef Roulade in German is Rinderroulade. "Rind" is the word beef in German. So Rindergulasch is Beefgoulash and Rindersteak: Beefsteak. "Roulade" described dishes that are "rolled up". The term is not limited to savory dishes but could also describe a cake. It was established in the 18th or 19th century and is derived from the French word rouler - to roll.

How to make Rinderrouladen

Equipment needed:

meat mallet (affiliate link)
kitchen yarn or toothpicks
a large saucepan

Ingredients:

beef *see notes below
cornichons - or use dill pickles, but then you have to slice them thinly.
mustard (affiliate link) - ideally German mustard (affiliate link) but Dijon mustard (affiliate link) will do
slices of bacon - go for the thinly sliced bacon. In Germany, you would use Speck. Streaky bacon/ side pork bacon might be best.
vegetable oil (use a neutral oil such as rapeseed or sunflower oil). In Germany you would use Butterschmalz, so add a tablespoon of butter to the oil if you like the buttery taste.

What cut of beef for German Rouladen?

In the US the best cuts of beef for rouladen are top-round steaks, although flank steaks also work well.

In Britain, they are called topside or silverside cuts. They are lean beef joints. Ask your butcher to cut them into approx ½-1 cm thick slices. (They should be less than ½ inch thick)

For the sauce

vegetable oil
Vegetables (leek, carrots, onions, garlic -these are traditional German soup greens )
dry red wine - use a wine that you also would be willing to drink. German Dornfelder, pinot noir, or Cabernet Sauvignon work well.
tomato paste
cranberry sauce (affiliate link) - they give the sauce some a little sweetness and are a nice contrast to the sour pickles.
Beef broth/stock work well.
thyme
bay leaf

Easy Beef Rouladen Recipe- Step by Step

How to roll the roulade

Start by slicing the cornichons into thin strips. Peel the onions, half them, and slice them into thin stripes. Place each beef slice between two sheets of plastic. Now pound them with the flat side of the meat mallet (affiliate link) or the bottom of a heavy saucepan. This will make them easier to roll up later.

Season the meat on both sides with salt and pepper. Spread a teaspoon of mustard (affiliate link) on each slice. Place a slice of bacon on top. Now alternatively add the cornichons and onion slices. Make sure you leave a 2 cm edge (if possible).

Roll your beef roulade. First, fold the edges of the long side of your roulade. This will prevent the contents from falling out while cooking. Then roll it up for the short side. (If the cut of the meat is too narrow, then skip the step of folding the long side).
Secure them with some kitchen yarn. I like to wrap mine like presents. (see image) Alternatively, you can secure them with toothpicks or pickle spears.
If you are using an oven, preheat it now to 180°C/356°F fan-assisted heat.

Heat the oil and sear the rouladen on all sides on medium-high heat. This will release the roasting flavors. If you are making a lot of rouladen, fry them in small batches). Then remove from the pan.
Peel the carrot and onion and roughly cube. Slice the leek into thin rings. Peel and finely slice the garlic.

In the same pan that you fried the beef in, heat the additional tablespoon of oil. Fry the vegetables on medium heat for approximately 5 minutes. Add the tomato paste and fry for a further minute. Now deglaze the vegetables with 300 ml red wine. Boil until the liquid has reduced to half and then add another portion of red wine. Add the thyme and bay leaves and 2 tablespoons of cranberry sauce (affiliate link).

Now place the roulade back into the saucepan. Pour over the beef broth. The rouladen should just be covered with the liquid.

Choose one of the following 3 options to cook your rouladen:

In the oven

Place in the oven and cook for approximately 90 minutes. Check every 30 minutes. Turn the roulade so each side will be cooked in the sauce. Top up the sauce each time with the remaining wine.

On the hob

Cook the rouladen on low to medium heat for approximately 90 min. Check every 30 minutes. Turn the roulade so each side is cooked in the sauce. Top up the sauce each time with the remaining wine.

In a slowcooker / crock pot

Place the rouladen in your slow cooker (affiliate link) and add the lid. Cook it for 7-8 hours on low or 4 hours on high. Turn the roulade so that each side will be cooked in the sauce. Check that the rouladen are still submerged in liquid every hour. If you need to add more liquid, add beef broth, not red wine, as the alcohol does not get cooked off in the slow cooker (affiliate link) that well.

After the cooking time

After the cooking time, try one of the rouladen. If the meat is still tough then cook for another 15 to 30 minutes. If they are done, remove them from the pot and keep them warm.

To make the sauce

10. Remove the bay leaves from the vegetable. With an immersion-stick blend the vegetables into a thick rouladen gravy. Taste and add more cranberry sauce (affiliate link) to sweeten if desired. Those who find it a little too sweet can add a tablespoon of gherkin water/pickle juice from the cornichon jar. Season with salt and pepper.

Sides Dishes for Rouladen

The two classic side dishes for rouladen are potato dumplings (Kartoffelknödel). They are great for soaking up the sauce. You can also use a variation of these and try Semmelknödel or Serviettenknödel (bread dumplings).

Other starchy sides include Spaetzle, pasta, or mashed potatoes.

German Red Cabbage is another traditional roulade side. You can adjust its flavoring so it complements the flavor of the sauce.

Storage Instructions

You can store your beef rouladen in an airtight container in the fridge for up to 4 days.

Make ahead

These beef rolls are great to prepare the day before. You can just reheat them in the oven at a low temperature, ready for your guests.

Can you freeze Rouladen?

You can freeze rouladen, cooked or uncooked. If you freeze them cooked, then ensure that they are covered in sauce, as this will make them more tender when defrosted and reheated.

You can also freeze them uncooked but already rolled up. They will last in the freezer for up to three months.

Recipe

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Traditional German Beef Rouladen (Rinderrouladen)

What is Beef Rouladen?