TRADITIONAL GERMAN BEEF ROULADEN

A Rouladen is a traditional German recipe that calls for some kind of meat (usually beef) to be filled with other ingredients and rolled up and braised until it’s fork tender. The most common fillings are mustard, onions, and bacon but as is often the case with traditional foods, every family has their own variation of it. Some use pickles (I don’t), and others add minced sausage meat (I don’t). This recipe was handed down from my Oma in Berlin and my family has been making it this way ever since. Along with the beef, I love the way the mustard, bacon, and onion render down giving this dish its rich complex flavor. Traditionally considered a dish for “common” people, it’s now a popular dish served on festive occasions. It’s one of my favorite comfort foods and eating it brings back fond memories.

What Ingredients Do I Need To Make This

You will only need a few ingredients to make this dish. Please note I do not list basic, readily available ingredients like salt and pepper or water in this list.

For the rouladen;

• Beef – Thin cuts like rouladen or inside round are the best cuts for this recipe.
• Mustard – I prefer to use Dijon mustard for the mellower flavor it gives.
• Bacon – Any regular bacon will do but I prefer a thinner bacon than a thicker one.
• Onion – Medium-sized, thinly sliced.
• Beef stock – I prefer to use low-sodium stock so I can adjust the salt levels myself but you can use whatever beef stock you have.

For the spaetzle;

• Flour – I like to use unbleached flour but you can use whatever you have on hand.
• Eggs – Large

What Cut Of Beef Should I Use

While you can use various cuts of beef or even veal for that matter, I prefer to use a cheaper cut like Inside or Top Round which are sold in thin strips at the supermarket. The labels will often say Quick Fry on the packages. Sometimes you will even find packages labeled Rouladen in the store. These are ideal. You will be pounding the meat thinly and braising it for a couple of hours so you don’t need an expensive cut of meat.

How Do I Make Beef Rouladen

• Prepare beef – Using a meat tenderizer or rolling pin place the beef strips between 2 sheets of plastic wrap and pound them until they’re fairly thin, ideally about 1/8″ thick. Season each piece with salt and pepper.
• Season beef strips – Generously spread each piece of beef with mustard and then add the bacon slices.

• Add onion – Place thin onion slices on each piece of beef.
• Create rolls – Starting at the smaller end of the beef strips, roll up each piece tightly and push a toothpick through on each end to seal them.

• Sear beef rolls – Add a little oil to a large frying pan or Dutch oven and fry the rolls over medium-high heat until they are well browned on all sides.
• Braise rolls – Add beef stock and water to the pot until the rolls are mostly covered. Bring the liquid to a boil then cover the pot with a lid and reduce the heat to low. Simmer for about 1 1/2 – 2 hours more. Check a couple of times to make sure enough liquid remains. If it is getting dry you can add more water and broth in equal amounts.

• Cook gravy – After cooking, check the beef for tenderness. you should be able to pierce it with a knife very easily. If there is any resistance, cook the rouladen for a little longer. When done remove the rouladen from the pot. Turn the heat to high and simmer the gravy until it reduces by about a 1/3.
• Serve – Serve the cooked rouladen with spaetzle and top with gravy.

How Long Does It Take

I want to say right up that this recipe takes some time to prepare so it’s likely that this is not going to be a weeknight meal. This is a recipe that I like to save for a weekend or a special occasion when I have more time.

How Many Servings Will This Make

This recipe will make 8 Rouladen rolls which are usually about 4-6 servings. However, it really depends on how large the strips of beef that you use are. I like to choose strips that will end up being around 6-7″ wide after they’ve been pounded flat. This should give you a Rouladen that ends up being around 4-5″ wide after being rolled. How many servings you end up with will also depend on who you’re serving. ids will generally only need a 1/2 -1, while hungry men will likely eat 2. 1 is usually a good meal for me.

What Do I Serve With Beef Rouladen?

Rouldaden is often served with potato dumplings or mashed potatoes and pickled red cabbage. In my family, it’s tradition to serve it with spaetzle. Spaetzle (or Spätzle) is a German egg noodle and it’s very easy to make. The recipe will follow the Rouldaden recipe.

FREQUENTLY ASKED QUESTIONS;

What cut of beef is used for rouladen? Typically rouladen is made from thinly cut beef. Most often from the cut called "top round". However you can use other cuts like flank steak as long as you have long pieces that are sliced thinly. You want pieces to be at least 6" long (ideally 9") and 1/4" thick. Cheap cuts are good here as they will be pounded thinly and braised to make them tender. 

What is the meaning of beef roulade? Rouladen is a German word but based on the word "roulade" meaning to roll. Roulade is a european dish of meat rolled around a filling.

What wine goes with beef rouladen? A German spatburgunder (pinot noir) would go nicely if you're looking for a red wine. If you prefer white, something like a richer reisling would be a good choice. 
   

Traditional German Beef Rouladen

A traditional German Beef dish that is stuffed with bacon, onions & mustard.

www.comfortandpeasant.com

4.80 from 5 votes

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine German

Servings 6

Ingredients

  

• 8 Strips Beef (rouladen or inside round)
• 1 Medium Onion, thinly sliced
• 1/2 Cup Mustard (I use Dijon)
• 2 Cups Beef stock
• 2 Cups Water
• Salt & pepper to taste

Instructions

 

• Place each strip of beef between 2 sheets of plastic wrap and pound until very thin. You want a maximum thickness of 1/4".
• Sprinkle each beef strip with salt and pepper.
• Spread approximately 1-2 tablespoons of mustard on each beef strip. Be generous here. Don't be afraid of adding too much.
  
• Lay 1-2 strips of bacon on each beef strip. 1 for smaller strips and 2 for larger ones.
  
• Sprinkle each beef strip with the thinly sliced onion. Again be generous.
  
• Starting from the narrowest end of the strip, start rolling the beef up. As you're rolling start tucking each side in a little so that the edges are sealed and the filling is contained. Once finished, tie the roll with cooking twine or secure with a toothpick at each end. Don't worry if it doesn't look pretty and things stick out a bit. It will still be good. Continue until all the Rouladens are rolled.
  
• In a large frying pan or dutch oven, heat up a couple of tablespoons of olive oil and brown all sides of the Rouladen until they're a deep brown color. This fond will help give the gravy flavor.
  
• Once the Rouladen is well browned, add the beef stock and water. You want just enough that the liquid comes about 3/4 of the way up the Rouladen.
  
• Cook over medium-high heat until the broth comes to a boil. Then reduce the heat to low, cover the pot and continue to simmer for another 1 1/2 to 2 hours or until the Rouladen are very fork tender.
• During this time check the pot occasionally to make sure there is still enough liquid. If not, add more broth and water in equal amounts.
• Once the Rouladen are fork tender remove them from the pan and reserve on a plate and cover to keep warm. Turn the heat to medium-high and reduce the liquid by about 1/3rd. At this point, you can add a slurry mixture to make a gravy or leave as an au jus as I like to do.
• Once the liquid is reduced or you've finished the gravy check the seasoning and add salt and pepper if needed. Add the Rouladen back to the pan to stay warm while you make the Spaetzle.

Keyword Beef rolls, dinner, Special Occasion, Sunday Dinner

Spaetzle

To make the Spaetzle you will need a Spaetzle maker or press. There are 2 types of presses you can use. This is the one that I have. It will make long Spaetzle noodles sort of like thick spaghetti.

The other type here will make short, thicker Spaetzle dumplings.

While using one of these spaetzle presses will make the job easier you can also press the dough through a colander that has round holes, not slots. Just hold the colander over a pot of boiling water and add the dough. Use a spoon to move the dough through the holes into the water.

Frequently Asked Questions;

How is spaetzle different from pasta? The main difference is that spaetzle is made from a softer or runny dough that is pressed into boiling water while pasta is made from a firmer, harder dough that is formed or cut before being added to water.

Does spaetzle taste like pasta? Spaetzle taste a little like egg noodles. It also has a little bit of the chewiness of dumplings.

What does spaetzle mean in German? Spaetzle comes from the word "Spatz" which means "little arrows". In Germany they are also known as Knopfle because they look like little buttons. Spaetzle can be found in numerous shapes and sizes.

Spaetzle

A traditional German egg noodle

4.80 from 5 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine German

Servings 6

Ingredients

  

• 1 Cup (250 g) Flour
• 3-4 Eggs
• 3 Tbsp (45 ml) Water
• 1 Tsp (5 g) Salt

Instructions

 

• Mix together the flour, eggs and salt.
• Add water a little at a time and beat with a wooden spoon or in a stand mixer just until mixture turns into a sticky dough. It should be on the dry side, not too wet.
• Let dough stand for 15-20 minutes.
• Meanwhile, bring a large pan of salted water to a boil.
• Fill the Spaetzle press with the dough to just below the top.
• Gently squeeze the Spaetzle press so the dough falls into the boiling water.
• Cook for 1-2 minutes stirring occasionally. When the Spaetzle rises to the surface it's ready to be scooped out with a skimmer.
• Add the Spaetzle to a strainer to get rid of excess water and serve right away.

Notes

As an alternative, the Spaetzle can be made ahead of time and rinsed in cold water. To reheat, dunk the Spaetzle in boiling water for 30 seconds before serving and drain. Spaetzle can be made up to a day ahead and stored covered in the fridge.

Keyword Noodle

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