Authentic German Beef Rouladen Recipe (Oma's Rinderrouladen)

When Rinderrouladen are on your plate, you know you are in for a real iconic German treat. These thin slices of beef are filled with bacon, onions and pickles, then slowly braised in the most amazing sweet and sour gravy until the meat just melts on your tongue.

My Oma made it for my dad, my mum cooked it for me, and now my kids excitedly jump up and down when they realise it's Rouladen for dinner. Let me show you how to make my family's recipe.

What is Beef Rouladen?

Rouladen (pronounced roo-LAH-den) are a classic German comfort dish that have been part of family tables across Germany for centuries. The word comes from the French "rouler" -- to roll -- and found its way into German cooking in the 18th or 19th century. In German, "Rind" means beef, which is why you will also see it in dishes like Rindergulasch (beef goulash). So Rinderrouladen simply means "rolled beef."

Here is an audio file so you can hear exactly how to pronounce it.

Thin slices of beef are pounded flat, then stuffed with bacon, pickles, and onion, rolled up and tied into neat little bundles. Unlike a lot of German dishes, Rouladen are not an everyday weeknight dinner. They take a little love and patience, which is exactly why they feel so special when they land on the table.

How to make Rinderrouladen

Equipment needed:

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

Ingredients you'll need

For the detailed instructions and exact measurements, please jump to the printable recipe card

For the Rouladen

You will need thin slices of beef -- see the beef cut section above for what to ask your butcher for. Each slice gets spread with mustard (affiliate link) -- German mustard (affiliate link) is ideal but Dijon works just as well. A slice of streaky bacon goes on top (in Germany we use Speck, but streaky bacon is the closest substitute), followed by sliced cornichons and thinly sliced onion. Fry in sunflower or rapeseed oil, or go the traditional German route and use Butterschmalz (clarified butter) for a richer flavour.

For the Rouladen Gravy

The gravy is built on leek, carrots, onions and garlic, which get blended into the sauce at the end for a naturally thick, velvety texture. A good dry red wine is essential -- something you would happily drink yourself. Tomato paste, thyme and bay leaves add depth, and my secret ingredient: a spoonful of [lingonberry sauce](affiliate link). It is the closest thing to the traditional German Preiselbeeren and gives the gravy that classic sweet and sour balance that makes this dish so special. Cranberry sauce (affiliate link) works well as a substitute if you can't find lingonberry.

How to roll the roulade

1. Slice the cornichons into thin strips and the onions into thin half rings. Place each beef slice between two sheets of plastic wrap and pound flat with a meat mallet (affiliate link) or the bottom of a heavy pan. You want them as even as possible -- this makes rolling much easier.

2. Season both sides generously with salt and pepper, then spread a teaspoon of mustard (affiliate link) across each slice. Lay a slice of bacon on top, then scatter over the cornichons and onion, leaving about a ¾ inch (2 cm) border around the edges so the filling doesn't spill out when you roll.

8. 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).

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.