When you think of traditional German foods, Roulanden is arguably one of the most popular traditional German dishes. Wiener Schnitzel is another iconic, traditional German dish that comes to mind.
When I was growing up my mother would make Rouladen on special occasions and sometimes on a Sunday after church. I remember how good the whole house smelled when my mother cooked Rouladen. This is comfort food for me and a very special treat.
This childhood favorite brings back many memories of my family sitting around the dinner table breaking bread together, enjoying this delicious meal. In later years my dad often cooked this dish for us. It was my dad that taught me this version of Rouladen. My family’s heritage is Hungarian so this recipe has a little Hungarian twist to the more traditional German version. I have noted where the recipe differs from the more traditional version so you can adapt the recipe to suit your tastes, but this recipe is very special and I think you are going to love it.
I haven’t made Rouladen in a very long time. When I recently saw Top Sirloin roasts on sale at my favorite grocery store I knew exactly what I wanted to make…Rouladen!
So today I want to share a very special recipe with you. It’s one of my all time favorite recipes! Its a little more work to make this, but it is definitely worth the effort! It’s not difficult to make, it just takes a bit of time. I will walk you through it step by step so you can make it in your kitchen too.
Traditionally Rouladen is made with top round. Ask the butcher to slice a beef roast very thin but not so thin that it shreds apart. You want thin slices about 1/4 inch thick and about 4 inches by 8 inches in size. Using a top sirloin cut of beef makes for a more tender finished result, but since the rolls are braised in a savory gravy for a few hours, either cut will work. The long cooking time ensures the meat is tender and delicious when served.
This dish is not a quick weeknight kind of meal. It needs to simmer over low heat for a couple of hours or simmer in a slow cooker for best results. Make this once the weather gets cooler and you have a lazy afternoon to spend in the kitchen. Once this gets on the stove all that’s needed is an occasional stir.
Begin by gathering together the ingredients.
Dice bacon into 1/2 inch pieces.
Cook bacon over medium heat until it renders it’s fat. Don’t cook it until it’s crisp, you want the bacon pieces on the soft side.
Remove cooked bacon from the pan and drain it on a paper towel lined plate.
Dice an onion.
Cook onion in the bacon fat until soft and translucent. Scrape up browned bits in the pan as the onion cooks. You want all the flavor from the yummy browned bits. Once onions are soft remove them from the heat. Set aside.
Traditional Rouladen calls for pickles. While the onions are cooking, cut pickles into long thin spears. My dad never added pickles to the Rouladen. I decided to give it a try this time since this is how they are traditionally made.
On a flat work surface, such as a large cutting board, lay out the slices of beef. Season each piece with a generous sprinkle of salt and pepper.
Flip each piece over and season the other side with salt, pepper and paprika. Adding a sprinkle of paprika is not traditionally done when preparing Rouladen, this is how my father taught me. It stems from his Hungarian roots. For Hungarians, everything is better with a little paprika! It adds a nice layer of flavor to the dish. You can choose to use it or not, either way will be delicious!
Once the beef is well seasoned, spread each piece with a thin layer of yellow mustard.
I find using the back of a teaspoon makes quick work of spreading out the mustard.
Add an even layer of the cooked bacon and sautéed onions to each of the slices of beef.
Place 2-4 pickle spears onto one end of each piece of beef. This is totally up to your preference how many pickle spears to add or not add them at all.
Using your hands, carefully roll up each piece of beef to encase the filling ingredients.
Secure each roll with toothpicks or skewers or tie up each roll with string.
Are you still with me? Nothing to difficult, right? Assembling the rolls is the most labor intensive and difficult part of the recipe. It’s easy street from here on out. You got this!
Dredge each roll in flour.
Make sure to completely coat each roll and shake off any excess flour.
Heat reserved bacon fat in a large dutch oven pot. Using tongs, carefully add rolls to the pot in a single layer.
Brown the rolls, turning them so they brown evenly on all sides.
Once the rolls are evenly browned remove them from the pot and keep warm.
Add beef broth, beef consumme, and canned mushrooms to the pot. Do not drain the mushrooms.
Sliced mushrooms are not traditionally added to a Rouladen sauce but we love them and they are such a tasty, delicious addition to the gravy. You can certainly leave them out if you are not a fan. But, if you are a mushroom loving fiend like I am, I highly recommend adding them. A beefy brown gravy goes together so well with mushrooms. It’s a match made in heaven!!!
Increase heat and bring mixture to a boil, scraping up the browned bits in the bottom of the pot.
Once the mixture comes to a boil, return the beef rolls to the pot.
Slow Cooker Method: You can finish the recipe in a slow cooker from this point forward. After browning the rolls place them in the bottom of your slow cooker. Once the sauce comes to a boil, carefully pour the sauce over the rolls. Cover and cook on low for 6-7 hours or on high for 2-4 hours.
Cover pot and reduce heat to low. Cook for 1 1/2 to 2 hours on low heat, stirring occasionally.
Once beef rolls are soft and tender, combine water with 2 tablespoons corn starch in a small bowl.
Add the cornstarch slurry to the pot.
Increase heat medium and simmer until the sauce thickens to desired consistency.
To serve, place a bed of mashed potatoes on a plate and top with a Rouladen or two. Spoon a generous amount of gravy over the top and finish with a sprinkle of freshly chopped parsley.
Remember to remove toothpicks and/or string when serving.
Then all that’s left to do is…DIG IN!!!
If you are not a fan of dill pickles, you can leave them out. The verdict here at our house is no pickles. I personally happen to like the contrast of flavors that the pickles bring to the dish. Pickles or no pickles, either way is delicious!!!
Rouladen is an iconic German classic that has withstood the test of time for a reason. The long braising time produces a meaty roll that literally melts in your mouth. The unique combination of ingredients and savory beef gravy is a flavorful explosion in your mouth! It’s utterly delicious!!!
Rouladen
Equipment
- dutch oven pot with lid or other large heavy bottomed pot
Ingredients
- 8 pieces top round beef, sliced ¼ inch thick
- ½ lb bacon, cut into ½ inch pieces
- 1 large onion, diced
- 1 tbsp yellow mustard
- salt & pepper, to taste
- ½ tsp Paprika, optional
- 8 spears dill pickle
- 1 cup flour
- 1 can beef broth
- 1 can beef consommé
- 2 cans sliced mushrooms, optional
- ½ cup water
- 2 tbsp corn starch
- fresh chopped parsley, for garnish
Instructions
- Cook bacon in a large enameled cast iron pot such as a dutch oven. Cook bacon until fat has rendered but bacon is still soft, not crisp. Remove bacon from pan and drain on paper towels.
- In the same pan cook the diced onion in the bacon fat until soft and translucent. Remove onions from the pan and set aside.
- Remove pan from heat, reserve about 1 tablespoon of the remaining bacon fat in the pan, discarding any excess.
- On a large cutting board lay out the slices of beef.
- Season generously with salt, pepper and paprika.
- Spread a thin layer of mustard onto each slice of beef.
- Add an even layer of the cooked bacon and onions to each slice of beef.
- Place a pickle spear on each piece of beef.
- Roll up slices of beef, tucking the ends in and securing the rolls with either skewers, wooden cocktail picks, or string.
- Dredge each roll in flour to coat; shake off excess flour.
- Reheat the reserved tablespoon of bacon fat left in the dutch oven.
- When bacon fat is hot add the flour coated rolls of beef to the pot.
- Use tongs to turn the rolls and brown them on all sides.
- When the rolls are nicely browned remove the rolls from the pan, and set aside.
- Add beef broth, beef consumme and sliced mushrooms to the pot and bring to a boil. Scrape up browned bits at the bottom of the pan.
- Once mixture comes to a simmer, return beef rolls to the pot.
- Stir gently to coat beef rolls with gravy and ensure they are submerged in the gravy. Add water if needed.
- Cover pot with lid and reduce heat to low.
- Cook on low for 1½ to 2 hours, stirring occasionally, until beef is soft and tender and cooked through.
- In a small bowl combine ½ cup water and cornstarch.
- Add cornstarch slurry to the pot and bring up heat to maintain a simmer. Cook for 5-10 minutes or until gravy thickens to desired consistency.
- Remove picks and/or string and serve Rouladen over a bed of mashed potatoes and garnish with freshly chopped parsley.
Did You Make This?
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