Oma's Traditional German Beef Rolls (Rinderrouladen)

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: February 02, 2012, Updated: April 10, 2025

German beef rolls (rinderrouladen) are one of my all-time favorites. Tender beef, savory filling, and rich, delicious gravy.

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Stuffed and rolled to perfection with traditional ingredients, Rouladen are THE classic German food!

Traditional German beef rouladen recipe, aka beef rolls, steak rolls, or beef birds, served with potato dumplings and red cabbage is my most cherished German food from my childhood and still our very favorite.

What could be better than to serve this as your traditional German Christmas food for other holidays or birthdays… or anytime you have something special to celebrate?

Top Tips For The Best Results

1. Choose the Right Cut: Use top round beef slices, approximately ⅜-inch thick, and gently pound them to about ⅛- to ¼-inch thickness for tenderness and ease of rolling.
2. Browning is Key: Sear the rolled beef thoroughly on all sides to create a deep, rich flavor in the gravy.
3. Customize the Filling: Adjust the filling ingredients to your preference. Some variations include adding vegetables or using Black Forest ham instead of bacon or omitting the pickles.
4. Low and Slow Cooking: Simmer the rouladen gently for about 1½ hours to make sure the meat becomes tender and the flavors meld beautifully.

What's better than to have a special feast meal that is actually quite easy to make? On top of that, there are so many versions of this braised beef rouladen recipe, that it is easy to find one that matches your tastes and favorite method.

One major difference is in the ingredients that the rouladen are filled with. The differences stem from the different regions of Germany.

This actually makes it possible to have many traditional recipes for rouladen that are so different from each other, meaning you can find one with a stuffing that matches your German food taste buds.

Rouladen, By Any Other Name

• Different versions of rouladen (thought to come from the French) are throughout Europe: Italy has Braciole, France has Paupiette, Czech Republic has Španělské ptáčky, Hungary has Szüz tekercsek, and Hungary, as well as Germany, have rouladen.
• Some of the interesting names are beef birds, olive birds, steak birds, bacon rolls, and stuffed rolls. These are filled with a variety of ingredients, such as vegetables, cheese, and other meats.
• Originally, venison and pork were used although now beef (rindsrouladen) or veal are usually used. However, I've also enjoyed using thinly sliced chicken breast for these.

How Many Rouladen Do I Need To Make?

• 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.
• 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, oftentimes 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.

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How To Make  Beef Rouladen

(Find the printable recipe with measurements in the recipe card below.)

Clear your work surface and set up an assembly line…

Try a Rouladen assembly line to make the preparation of the ingredients easier. A truly German recipe and a truly fun one to make!

Prep all your ingredients, pound your beef, season it, and spread mustard on it (if using). 

Then distribute the fillings over the top. Then it's time to roll them up.

Tie your rouladen with metal skewers, wooden picks, kitchen string or rouladen clamps.

Above, I've used metal skewers (the kind sold to truss poultry) to fasten my rouladen, a bit of a fiddly job. You can also use wooden picks, kitchen string, and, of course, the popular rouladen clamps.

Then, it's time to start browning the rouladen.

Brown the beef rouladen in small batches and then return all to saucepan.

Always brown your meat in small batches. For the large lot I was making in these photos, I did this in three batches.

When all are nicely browned, add a bit of water to scrape up the browned bits at the bottom of the saucepan and then return all the rouladen to the saucepan.

Add the liquid, bring to a simmer, cover, and simmer till tender. And when tender, make that heavenly gravy!

Once your rouladen are tender, use the cooking liquid in the pan to make that delicious gravy! After all, rouladen gravy is such a treat!

These rouladen are done. Tender and almost ready to serve. Remove to a warm plate and carefully remove the skewers, or whatever you used to hold them together. Cover and keep warm.

Then, make that rouladen gravy. (If these German beef rolls need to be gluten free, make sure your cornstarch doesn't have any flour in it.)

The gravy is really the best part of this classic German dish... well, along with the meat. Once done, you're ready to serve.  

Can You Freeze Leftover Rouladen?

Absolutely! In fact, I usually make extra rouladen, just to have leftovers. Just make sure your meat rolls are covered in gravy in the container.

To reheat rouladen, you can place them in 350-degree oven, covered, until hot, about 30 minutes. You can also microwave them or just put them, thawed, into a saucepan and gently bring to a simmer. Simmer until heated through.

Rouladen Are Easy To Make

Here's my granddaughter, Alana, with the rouladen she made for her 13th birthday dinner party.

She really loves Rouladen!

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

Alana showing off her masterpiece.

Can Rouladen Be Made In A Pressure Cooker?

Yes, it's easy to make this classic German recipe 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 Says,

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! I use whichever cut of beef is on sale and we get that same great rouladen and gravy taste without all the work or expense.

Go to recipe >

Or try my delicious Slow Cooker Roast Beef recipe that also tastes amazingly like rouladen. Another great way to save time and money.

Go to recipe >

Print Recipe ♥ Save Recipe

Oma's Authentic Beef Rouladen – German Beef Rolls

German beef rolls (rinderrouladen) are one of my all-time favorites. Tender beef, savory filling, and rich, delicious gravy.

Prep Time:

30 minutes

Cook Time:

2 hours

Total Time:

2 hours 30 minutes

Servings:

6 servings

Ingredients:

• 6 slices beef top round (see hints below)
• salt and freshly ground black pepper, to taste
• regular or Dijon mustard
• 3 slices (~ 90 g) lean bacon, cut into pieces
• 3 garlic dill pickles, sliced
• 1 (~ 150 g) onion, sliced
• 2 tablespoons (30 g) butter
• 1 - 2 cups (240-480 ml) water
• 1 - 2 tablespoons (8-16g) cornstarch

Instructions:

1. Season the thin slices of beef with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
2. Divide pieces of bacon, dill pickle slices, and onion slices on one end of each of the beef slices.
3. Roll up slices, tucking the ends in and securing each roll with a skewer, wooden cocktail stick, or string.
4. Heat butter in a large skillet over medium heat. Brown beef rolls 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.
5. Once all rouladen are well browned, add 1 to 2 cups of hot water, gently stirring up browned bits. Place beef rolls, along with any accumulated juices back in the skillet, bring to simmer, and cover.
6. Simmer for about 1½ hours.
7. Remove beef roulades. To thicken gravy, make a cornstarch slurry: combine cornstarch in a little cold water and stir gently into cooking liquid until slightly thickened.
8. Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream for a nice rich gravy.
9. Remove strings, wooden picks, or skewers from rouladen.
10. Ladle gravy over the tender beef rolls to serve.

Notes/Hints:

• Have your local butcher cut beef top round steak (or flank steak) 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 vegetables, others minimize the fillings. Use Black Forest ham instead of bacon. Use spicy brown mustard for a little heat.
• You can use beef broth or beef stock instead of water.
• If you want to use your crock pot, in step 5 put everything into the slow cooker and cook on high for about 4 hours or low 6-8 hours.
• You can also make rouladen in your pressure cooker.
• Take a look at What to Serve with Rouladen.

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Unless otherwise noted recipe, images and content © Just like Oma | justlikeoma.com 

Recipe updated: April 29, 2025

Curious what cut of beef to use for rouladen? Click here to find out.

Beef Recipes? Click here ->

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.