I enjoy making rouladen because it turns everyday ingredients into something truly comforting. The tangy mustard, savory filling, and slow-braised beef create layers of flavor that feel rustic yet refined. The gravy becomes wonderfully rich as it cooks, perfect for serving over mashed potatoes, spaetzle, or buttered noodles.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Rouladen 2 pounds top round beef, sliced to ¼ inch thickness 8 slices smoked beef 4–5 whole dill pickles, thinly sliced ⅔ cup mustard (yellow or whole grain) 1 whole onion (half sliced, half diced)
For the Gravy 3 tablespoons vegetable oil or clarified butter 2–3 stalks celery, chopped 2–3 medium carrots, chopped 1 whole bay leaf 2 cups beef broth 1 cup additional beef broth ¼ cup pickle juice 2 tablespoons tomato paste 2 tablespoons cornstarch Salt and pepper to taste
Directions
I place the beef slices between sheets of plastic wrap and gently pound them with a meat tenderizer until thinner and even.
I spread mustard over each piece of beef, then layer on the smoked beef, sliced onion, and pickles.
I fold the sides inward, roll each slice tightly, and secure it with toothpicks or kitchen twine.
I heat oil or clarified butter in a large skillet and brown the rouladen on all sides to develop flavor.
I remove them from the skillet and sauté the diced onion, celery, and carrots in the same pan.
I stir in the tomato paste, then pour in the broth, pickle juice, and add the bay leaf, bringing everything to a boil.
I return the rouladen to the pan, reduce the heat, cover, and let them braise for about 90 minutes until tender.
I remove the rouladen and strain the sauce to discard the vegetables.
I return the liquid to the pan and whisk in cornstarch mixed with a bit of cold water to thicken the gravy, seasoning it with salt and pepper.
I place the rouladen back into the gravy and keep them warm until serving.
I sometimes use whole-grain mustard for a more robust flavor.
I add mushrooms to the gravy for extra richness.
I finish the sauce with a splash of vinegar for brightness.
I serve rouladen over spaetzle, mashed potatoes, or buttered noodles.
I make this in a slow cooker after browning by cooking on low for 8 hours or high for 4 hours.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat gently on the stovetop, adding broth if the gravy thickens. Rouladen also freeze well for up to 3 months; I thaw them overnight and warm slowly to keep the meat tender.
FAQs
Why do I pound the beef?
Pounding tenderizes the slices and makes them easier to roll tightly.
Can I change the mustard type?
Yes, I use yellow, Dijon, or whole-grain depending on the flavor I want.
Do I need to brown the rouladen first?
Yes, browning adds important flavor and improves the dish overall.
Can I prepare the rolls ahead of time?
Absolutely—I often roll them earlier in the day or the night before.
What sides pair well with this dish?
Mashed potatoes, spaetzle, noodles, or roasted vegetables all work beautifully.
How do I thicken the gravy more?
I whisk in an extra bit of cornstarch slurry until it reaches my preferred consistency.
How do I keep the rolls from unrolling?
I secure them tightly with toothpicks or kitchen twine.
Can I cook this in a slow cooker?
Yes, after browning, I add the liquids and cook on low for about 8 hours.
Can I freeze rouladen?
Yes, they freeze very well and reheat nicely in their gravy.
Conclusion
I love making Beef Rouladen because the tender braised beef, savory filling, and rich, flavorful gravy come together in a dish that feels both comforting and impressive. Whether I’m cooking for a special gathering or simply craving something warm and hearty, this recipe never disappoints.
Traditional German Beef Rouladen made with thin slices of beef rolled around mustard, pickles, and smoked beef, then slow-braised until tender in a rich, silky gravy.
Ingredients
For the Rouladen:
2 pounds top round beef, sliced to 1/4-inch thickness
8 slices smoked beef
4–5 whole dill pickles, thinly sliced
2/3 cup mustard (yellow or whole grain)
1 whole onion, half sliced and half diced
For the Gravy:
3 tablespoons vegetable oil or clarified butter
2–3 stalks celery, chopped
2–3 medium carrots, chopped
1 bay leaf
3 cups beef broth, divided
1/4 cup pickle juice
2 tablespoons tomato paste
2 tablespoons cornstarch
Salt and pepper, to taste
Instructions
Place beef slices between plastic wrap and pound until thin and even.
Spread mustard over each slice, then layer with smoked beef, sliced onion, and pickles.
Fold sides inward, roll tightly, and secure with toothpicks or kitchen twine.
Heat oil or clarified butter in a large skillet and brown rouladen on all sides. Remove and set aside.
In the same pan, sauté diced onion, celery, and carrots until softened.
Stir in tomato paste, then add 2 cups beef broth, remaining broth, pickle juice, and bay leaf. Bring to a boil.
Return rouladen to the pan, reduce heat, cover, and braise for about 90 minutes until tender.
Remove rouladen and strain the sauce, discarding vegetables.
Return liquid to pan and whisk in cornstarch mixed with cold water. Simmer until thickened and season with salt and pepper.
Return rouladen to the gravy and keep warm until serving.
Notes
Whole-grain mustard adds deeper flavor.
Mushrooms can be added to the gravy for richness.
Finish with a splash of vinegar for brightness.
Serve with spaetzle, mashed potatoes, or buttered noodles.
