Another Rouladen Recipe

German Meat Recipe: Rinderrouladen

This rouladen recipe ("Rinderrouladen") is similar to the traditional rouladen (beef rollups) made throughout Germany.

A delicious variation!

Instead of adding pickles (which we love), other vegetables are added, some inside the roulade, and others into the cooking liquid.

If you really want to, you can add the pickles too. Still delicious - just not traditional for this recipe. Other veggies are though.

 In fact, a traditional filling can even be purchased in German grocery stores.

I didn't look any closer at the jar.

I just couldn't imagine someone using that when the easiest of all stuffings is plain onions, bacon, and pickles in the middle!

By the way, the word "Rinderrouladen" simply means "Beef Rollups," "Rind" (rhymes with wind) being the German word for "beef."

Rinderrouladen - a Rouladen recipe


  • 4 slices top round, about 1 lb, (see hints below)
  • 2 tbsp paprika
  • 3 tbsp Dijon mustard
  • 2 slices bacon, cut into strips
  • 2 onions
  • salt and pepper
  • oil or butter for frying
  • 3 carrots
  • 1 celery rib, cubed
  • 1 tbsp tomato paste
  • 1 cup beef broth or water (see hints below)
  • Season beef slices with salt, paprika, and freshly ground pepper. Thinly spread Dijon mustard on top of each slice.
  • Chop one onion. Cut one carrot into strips. Divide chopped onion, carrot strips, and bacon strips on one end of each roulade.
  • Roll up slices (think 'burrito'), tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
  • Heat butter (or oil), about 4 tbsp., in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
  • Once all the rouladen are browned, remove to a plate. Remove most of the fat from pan.
  • Slice remaining onion. Add to frypan. Add carrots and celery. Lightly brown vegetables. Add tomato paste.
  • Add beef broth or water (and wine, see below), stir to scrape up brown bits from bottom of pan.
  • Return rouladen to pan and bring to simmer. Cover and simmer for about 1 1/2 hours until tender.
  • Remove rouladen and keep warm. Make gravy by either blending the cooking liquid with hand blender and thickening with about 1 - 2 tbsp. cornstarch dissolved in a bit of water. Or, sieve out vegetables and thicken. Or just thicken as is. Once cornstarch mixture is added, bring to simmer until thickened.
  • Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to gravy.
  • Remove skewers, picks, or thread to serve rouladen with their gravy.
  • Have butcher cut beef top round into thin slices, about 3/8 inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about 1/8 to 1/4 inch thick. Be careful not to put holes in meat. The larger the roulade, the easier it is to roll up.
  • Replace 1/2 cup of the water or broth with red wine.
  • For the traditional rouladen recipe, check out German Beef Rouladen.

These German beef roulades are great dinner idea for special occasions. They do take a bit of time to prepare. If you want to have these same flavors in a less expensive and quicker recipe, then check out the Flatladen recipe I created.

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