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Oma's Beef Rouladen Recipe❤️

➤ by Oma Gerhild Fulson

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Wunderbar! Beef Rouladen. THE traditional German food!

This beef Rouladen recipe, along with potato dumplings and red cabbage, is among our most cherished authentic German food recipes. What could be better than to serve this as your traditional German Christmas food or other holidays or birthdays ... or anytime you have something special to celebrate. They are really quite easy to make.

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There are many versions of this braised beef Rouladen recipe, with a difference in filling being the usual change. Other changes include using a different type of meat. OR, sometimes the method changes ... using the oven instead of the stove top, or a pressure cooker, or a slow cooker. 

The way my Mutti first taught me was this traditional way: stove top. 

Kaffeeklatsch Trivia with a cup of coffee and steam rising

  • Different versions of Rouladen (thought to come from the French) are throughout Europe: Italy has Braciole, Franch has Paupiette, Czech has Španělské ptáčky, Hungary has Szüz tekercsek, and Hungary, as well as Germany, have  Rouladen
  • Some interesting names are used for this: beef birds, olive birds, steak birds, bacon rolls, stuffed rolls
  • Rouladen are filled with a variety of ingredients, such as vegetables, cheese, and other meats
  • Originally, venison and pork were use although now beef (Rindsrouladen) or veal are usually used

Beef Rouladen Recipe Tips:

  • 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.
  • If these beef rolls need to be gluten free, make sure your cornstarch doesn't have any flour in it.
  • 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.

Have Oma by your side ... helping you


Set up an assembly line to make the preparing of rouladen easier and quicker:

Rouladen assembly line makes easier preparation!

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.

Beef rouladen in the making!

Wunderbar! Here, granddaughter Alana, made these for her 13th birthday dinner party:

Wunderbar! Perfect for dinner parties!  Alana showing off her rouladen.

Two years later, Alana made these for her 15th birthday dinner party. She does love her rouladen!

Everyone loves beef rouladen! My granddaughter showing off her masterpiece.

Wanting to use your pressure cooker instead?

Yes, it's easy to make Rouladen with  your pressure cooker. The result is a quicker meal, and it's fork-tender always. I use my Instant Pot pressure cooker, but any will do. Check out the recipe right here.

Oma's tips:

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. Now that's quick German food!

BUT ...

Does your budget say "too expensive" to make these German rouladen often? Want something a bit easier for everyday?

Try my own flatladen recipe. Created by me for my boys. We ALL love it! Same great rouladen and gravy taste without all the work or expense.

Ready to make Rouladen? Here you go ...

Oma's Beef Rouladen Recipe❤️

Ingredients:

  • 6 slices top round (see hints below)
  • 3 slices lean bacon
  • 1 onion, sliced
  • 3 garlic dill pickles, sliced
  • 2 tbsp butter
  • mustard, salt, pepper, corn starch
  • 1 - 2 cups water

Instructions:

  • Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
  • Divide bacon, pickle, and onion slices on one end of each slice.
  • Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
  • Heat butter 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 rouladen are well browned, add 1 - 2 cups of hot water, gently stirring up browned bits. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
  • Simmer for about 1½ hours.
  • Remove rouladen. To thicken gravy, combine about 1 - 2 tbsp corn starch in a little cold water and stir gently into cooking liquid until slightly thickened.
  • Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
  • Remove skewers, picks, or thread to serve rouladen with their gravy.
Hints:
  • Have the butcher cut beef top round into thin slices, about ⅜ inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about ⅛ to ¼ inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up. 
  • Some add pickles, others don't. Some add other vegetables, others minimize the fillings. Use Black Forest ham instead of bacon. 

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Wanting to know about different cuts of beef? Check out this post.

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You might like these

Check out Oma Gerhild's delicious German Beef Recipes, right here, right now!


Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

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Oma Gerhild Fulson

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Well, if I can do it, anyone can.

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PPS: Yes, the course is for handmade items, but I've used it successfully for my cookbooks. I know others are using her methods for services, direct sales, and even a local ice cream bar & grill that's constantly selling out. You've nothing to lose by taking a look ... and a whole bunch to gain.

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Oma's Cookbooks (downloadable & print)

A is for Asparagus cookbook
Favorite German Recipes Cookbook
Quick Fix Soup eCookbook
Oma's Favorite Slow Cooker Recipes Cookbook
Top 10 Instant Pot Pressure Cooker Recipes eCookbook
Oma's Christmas Baking eCookbook
Oma's Summer Salads eCookbook
Oma's Easter Feast eCookbook
Oma's German Meat Recipes eCookbook
Oma's Oktoberfest eCookbook
German Meals at Oma's paperback cookbook

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PIN this post so you can quickly find your Beef Rouladen recipe when you're getting out your nice big skillet or dutch oven and rouladen clips (if you have them) ... and then share this with others ...

Wunderbar! Beef Rouladen. THE traditional German food!
Wunderbar! Beef Rouladen. THE traditional German food!

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Oma's Beef Rouladen Recipe❤️



By


Oma's Beef Rouladen Recipe


This beef rouladen recipe, along with potato dumplings and red cabbage, are among our most cherished authentic German food recipes. Easy? Yes, even my granddaughter makes them!

Tags: gluten free

Yield: 4 - 6 servings

Ingredients: 6 slices top round beef, 3 slices bacon, 1 onion, 3 pickles, 2 tbsp butter,

For the full recipe, scroll up ...