Traditional German Beef Rouladen (Rinderrouladen)

4.50 from 10 votes

Traditional German Beef Rouladen (Rinderrouladen)

One of Germany's most popular and delicious dishes. Beef Rouladen is a hearty meat dish, made of thin beef slices, filled with mustard and pickles. Rolled up and cooked in a delicious sauce.

Course Main Course

Cuisine German

Prep Time 30

Cook Time 1 30

Total Time 2

Servings people

Calories 403kcal

Author by Marita Sinden

Equipment

1 meat mallet
kitchenyarn

Ingredients

For the beef rouladen

4 beef slices sliced about 1 cm, no thicker than ½ inch. UK use topside or sliverside beef. USA use Beef round steaks. about 800 g / 2lb
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 teaspoon mustard German mustard is ideal, otherwise use Dijon mustard.
4 slices bacon use streaky bacon.
2 tablespoon clarified butter or vegetable oil
salt and pepper

For the sauce

1 tablespoon vegetable oil
3 cups beef stock /beef broth
1 stick leek
2 carrots about 200 gr / 7 oz
2 onions about 200 gr / 7 oz
2 cloves garlic
1 tablespoon tomato paste
1 ½ cups red wine dry wine (1.5 cups)
2 tablespoon cranberry sauce and more to adjust the taste later on.
1 teaspoon thyme dried

Metric - US Customary

Instructions

to make the beef 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 or the bottom of a heavy saucepan. This will make them easier to roll up later.
12 cornichons, 2 onions, 4 beef slices
Season the meat on both sides with salt and pepper. Spread a teaspoon of mustard 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).
4 teaspoon mustard, 4 slices bacon, salt and pepper
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.
If you are using an oven, preheat it now to 180°C/356°F fan-assisted heat.
Heat up the oil and on a high heat sear the rouladen on all sides. This will release the roasting flavors. If you are making a lot of rouladen, fry them in small batches). Then remove from the pan.
2 tablespoon clarified butter
Peel the carrot and onion and roughly cube. Slice the leek into thin rings. Peel and finely slice the garlic.
1 stick leek, 2 carrots, 2 onions, 2 cloves 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 the red wine. Boil until the liquid has reduced to half. Add the thyme and bay leaves and 2 tablespoons of cranberry sauce.
1 tablespoon tomato paste, 1 ½ cups red wine, 2 tablespoon cranberry sauce, 1 teaspoon thyme, 1 tablespoon vegetable oil
Now place the rouladen 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:
3 cups beef stock /beef broth

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 either more wine or broth, if you find the sauce reduces too much.

On the hob

Cook the rouladen on a low to medium heat for approximatley 90 min Check every 30 minutes . Turn the roulade so it each side will be cooked in the sauce. Top up the sauce each time with the either more wine or broth, if you find the sauce reduces too much.

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 one in a while. If you need to top up with liquid, do not top up with the wine, as it is not hot enough to cook of the alcohol.

To make the sauce

Remove the bay leaves from the vegetables. With an immersion stick blend the vegetables to a thick sauce. Taste and add more cranberry sauce to sweeten. Those who find it a little too sweet can add a tablespoon of gherkin water from the cornichon jar. Season with salt and pepper.

Serve

Serve warm, pour the sauce over the rolladen and serve with potato dumplings, spätzle, and German red cabbage. See main post for more inspiration.

Notes

This recipe assumes you will eat 1 roulade per person. If you want to make more, just double the quantity of the roulade ingredients. There is no need to double the ingredients for the sauce, as there will be plenty.

I recommend referring to the step-by-step pictures in the main post, when making this recipes for the first time.

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.

Nutrition