This beef rouladen recipe, along with potato dumplings and red cabbage, are among our most cherished authentic German recipes.
What could be better than to serve this as your traditional German Christmas food!
This is a real treat, especially for company, birthdays, and holidays ... or anytime you have something special to celebrate. And they're easy to make. Here, my granddaughter made them for her birthday.
I find it just as easy to make twice as many of these beef rolls as I need. The extras freeze well, as long as they are covered in their gravy. Thaw them in the fridge and then reheat.
There are many versions of this beef rouladen recipe, with a difference in filling being the usual change.
Some add pickles, others don't. Some add other vegetables, others minimize the fillings. Use Black Forest ham instead of bacon.
If you love rouladen, but want something a bit easier for everyday, then try my own flatladen recipe. Created by me for my boys. We ALL love it!
I usually make two rouladen for each person, but this really depends on the size of the top round slices I get from the butcher.
Sometimes they are quite large and one roulade is all that's needed for one serving.
But I find that even though one SHOULD be enough per person, because they are so good, most people like to take a second one.
Or, often times they will share a second one with someone else.
Because of this, I usually make as many as my budget allows, hoping for leftovers, because these taste so great the next day, heated gently in their gravy.
Does your budget say "too expensive" to make these German rouladen often? Then, do try my flatladen recipe. It's what a created to give the same great rouladen and gravy taste without all the work or expense.
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
Download FREE "Herbs & Spices in the German Kitchen" NOW
by Subscribing to my FREE monthly Newsletter
Experience Germany: food, people, country, & RECIPES!
Remember to BOOKMARK this page, so you can find your way back!
"May the words of my mouth and the meditation of my heart be pleasing to you, O LORD, my Rock and my Redeemer." Psalm 19:14 (NLT)
If you prepare all your ingredients and then work 'assembly line' style, you'll find that the preparation time for making rouladen is minimized.
Alana making her rouladen. Instead of using bacon strips, she put a slice of Black Forest ham down the length of the rouladen. A delicious variation on the traditional recipe, one I'll be doing often.
Love rouladen, just not the work? Then try our family recipe for Flatladen. Same taste, same gravy, less work, less expense. What's not to like? Here they are being served with potato dumplings stuffed with croutons.
Both rouladen and flatladen taste even better when accompanied with a traditional side dish of red cabbage.
Follow this authentic German meal with a traditional German Black Forest Cake. This one is really easy to make. All it takes is a cake mix, whipping...(more)
Anne says, "Just made this last week for my Birthday. I usually add walnut pieces or almond slivers. Can't believe it looks exactly the same as my Mama taught me some 40 years ago, the only thing what we did different, we use a fork to make the ridges in the apples. But they do open up better the way you do it with the knife. And you are right, this recipe never fails :)"
Gabriele H. says, "What a wonderful place to find German recipes without having to call family in Germany. I'm loving it."
Catherine R. says, "Tomorrow is a good day to try this!"
"Just like Oma's"
Recommended by Chef Glenn
"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
Quick answers to your questions?
Go to my
You'll find lots of German foodies ready to help!
Share your recipes and photos, too!
Here's what some of my fans say:
Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!
Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.
Gaby S: This is in my oven right NOW!!! Can't wait to try it!
Sunetra C: Das sieht aber lecker aus.
Debbie M: These will certainly be a hit. My 89 year old mother-in- law will love them.
GloriaJean S: For all you "foodies" out there go to this site and sign up for their newsletter.