Authentic German Rouladen and Gravy Recipe (2024)

When I was living in Germany, I met a woman named Irmgard Schröder. She was about my grandmother’s age when we met and we got along very well.

Eventually Irmgard became such a good friend, that I considered her my German Oma or German grandmother.

She cooked for my co-worker and I multiple times. She made wonderful German food!! It was divine. I never had anything she made that was not absolutely delicious.

When she served us traditional German meals, she would tell me about them.

One traditional dish she made us on a few occasions was this Authentic German Rouladen and Gravy Recipe. Rouladen is a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. It has a wonderful combination of flavors and is just so good!

Irmgard gave me her Authentic German Rouladen and Gravy Recipe.

Most German dinners are served with a side of Rotkohl (red cabbage), homemade sauerkraut, or cooked vegetables.

The combination of meat, starch, vegetable and gravy sauce is crave-worthy!

I love Rouladen served in a traditional style with cooked potatoes or Spätzel, vegetables and a thick gravy on top.

Authentic German Rouladen and Gravy Recipe (1)

Supply List for Authentic German Rouladen and Gravy Recipe

Cutting mat

Large deep skillet

Measuring cups and spoons

Tongs

Knife

Small mixing bowl

Spoon

Kitchen string/twine or toothpicks

Optional—meat pounder or rolling pin

Ingredients for this Authentic German Rouladen and Gravy Recipe

1 1/2-2 pounds flank steak, butterflied/cut in half into about 1/4″ thick slices and pounded or rolled flat

1 (16 ounce or larger) jar of dill pickles, diced or small jar of dill relish

1/2 pound bacon slices

2 1/2 large white or yellow onions, diced (reserve 1/2 Cup for sauté)

2 Tablespoons butter

3 Cups water and 1 cube beef bouillon or 3 Cups beef broth

1 can 10.5 oz beefy mushroom soup (I use Campbells)

1 can 4 oz sliced mushrooms

4-6 Tablespoons all purpose flour

German or regular mustard spread on filets, to taste

Salt and pepper to taste

How to Make this Authentic German Rouladen and Gravy Recipe

    1. Butterfly the flank steak (cut it in half horizontally) into 2 thinner filets; about 1/4 inch thick. I like to pound mine flat with a meat pounder or roll it flat with a rolling pin.
      Authentic German Rouladen and Gravy Recipe (2)
      Authentic German Rouladen and Gravy Recipe (3)
    2. Sprinkle salt and pepper on the top side of each filet.
    3. Spread mustard on the top side of each filet (use as much as desired).
      Authentic German Rouladen and Gravy Recipe (4)
    4. Spread diced dill pickles or dill relish on top side of each filet.
      Authentic German Rouladen and Gravy Recipe (5)
    5. Spread diced onions on top side of each filet—reserving at least 1/2 C diced onion for the gravy.
    6. Place bacon on top side of each filet.
    7. Cut the filet into equal sizes against the grain of the filet.Authentic German Rouladen and Gravy Recipe (6)
    8. Roll up the sections of the filet.Authentic German Rouladen and Gravy Recipe (7)
    9. Tie each roll with kitchen string. If you do not have string, use a toothpick to secure the rolls closed.Authentic German Rouladen and Gravy Recipe (8)
    10. Heat skillet over medium heat and melt butter. Add 1 can of sliced mushrooms (not drained) and remaining onions. Place the Rouladen in the skillet and sauté until browned.
    11. In a separate bowl, stir 3 Cups beef broth or 3 Cups water and 1 cube of beef bouillon with 1 can of beefy mushroom soup.Authentic German Rouladen and Gravy Recipe (9)
    12. Pour water/soup mixture in the skillet with the beef rolls on medium heat. Simmer Rouladen rolls for about 45 minutes or until cooked medium.
    13. Remove meat and set it to the side. Keep Rouladen warm.
    14. Add 4T flour to simmering drippings while in pan; stir until desired consistency is reached—this makes an awesome gravy. If it is not thick enough, gradually add 1/2 Tablespoon of flour at a time until desired consistency is reached.
    15. Remove string or toothpicks. Serve Rouladen warm with warm gravy on top. For presentation, add a little cut up fresh parsley.

Authentic German Rouladen and Gravy Recipe (10)

This Rouladen is delicious paired with starch and vegetable. For the most authentic experience, pair it with Spätzle or cooked potatoes and Rotkohl or cooked veggies.

For drink, serve Apfelshorle, which is equal parts Apple juice with club soda/carbonated water in a glass (at room temperature).

Another few tips for consuming this meal in an authentic German manner…

The overwhelming majority of Germans like to mix everything together on their dinner plates before eating. They like to taste all of the flavors at the same time.

I highly recommend eating in a similar manner if you make this Authentic German Rouladen and Gravy Recipe and choose to pair it with other traditional German sides.

To be even more authentic, eat this meal holding the knife in your right hand and the fork in the left—this is the German way to hold cutlery.

This is about as traditional a German experience you can have outside of Deutschland itself…

Authentic German Rouladen and Gravy Recipe (11)

Authentic German Rouladen and Gravy Recipe (12)

Authentic German Rouladen and Gravy Recipe

Yield: 6

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

An authentic German beef roll filled with delicious flavors and simmered in a skillet. Once cooked, the simmering drippings are easily turned into a delicious gravy to serve on top of the Rouladen.

Ingredients

  • 1 1/2-2 pounds flank steak, butterflied/cut in half into about 1/4" thick slices and pounded or rolled flat
  • 1 (16 ounce or larger) jar of dill pickles, diced or small jar of dill relish
  • 1/2 pound bacon slices
  • 2 1/2 large white or yellow onions, diced (reserve 1/2 Cup for sauté)
  • 2 Tablespoons butter
  • 3 Cups water and 1 cube beef bouillon or 3 Cups beef broth
  • 1 can 10.5 oz beefy mushroom soup (Campbells)
  • 1 can 4 oz sliced mushrooms
  • 4-6 Tablespoons all purpose flour, for desired consistency
  • German or regular mustard spread on filets, to taste
  • Salt and pepper to taste

Instructions

    1. Butterfly the flank steak (cut it in half horizontally) into 2 thinner filets; about 1/4 inch thick. I like to pound mine flat with a meat pounder or roll it flat with a rolling pin.
    2. Sprinkle salt and pepper on top side of each filet.
    3. Spread mustard on the top side of each filet (use as much as desired).
    4. Spread diced dill pickles or dill relish on top side of each filet.
    5. Spread diced onions on top side of each filet—reserving at least 1/2 C diced onion for the gravy.
    6. Place bacon on top side of each filet.
    7. Cut the filet into equal sizes against the grain of the filet.
    8. Roll up the filet sections.
    9. Tie each roll with kitchen string. If you do not have string, use a toothpick to secure the rolls closed.
    10. Heat skillet over medium heat and melt butter. Add can of sliced mushrooms and the remainder of onions. Place the Rouladen in the skillet and sauté until browned.
    11. In a separate bowl, stir 3 Cups beef broth or 3 Cups water and 1 cube of beef bouillon with 1 can of beefy mushroom soup.
    12. Pour water/soup mixture in the skillet with the beef rolls on medium heat. Simmer Rouladen rolls for about 45 minutes.
    13. Remove meat and set it to the side (best kept warm).
    14. Add 4T flour to simmering drippings while in pan; stir until desired consistency is reached—this makes an awesome gravy. If it is not thick enough, gradually add 1/2 Tablespoon of flour at a time until until desired consistency is reached.
    15. Remove string or toothpicks. Serve Rouladen warm with warm gravy on top.

Notes

This Rouladen is delicious paired with a starch and vegetable. For the most authentic experience, pair it with Spätzle or cooked potatoes and Rotkohl or cooked veggies.

For drink, serve Apfelshorle, which is equal parts Apple juice with club soda/carbonated water in a glass (at room temperature).

Another few tips for consuming this meal in an authentic German manner...

The overwhelming majority of Germans like to mix everything together on their dinner plates before eating. They like to taste all of the flavors at the same time.

I highly recommend eating in a similar manner if you make this Authentic German Rouladen and Gravy Recipe and choose to pair it with other traditional German sides.

To be even more authentic, eat this meal holding the knife in your right hand and the fork in the left—this is the German way to hold cutlery.

This is about as traditional a German experience you can have outside of Deutschland itself.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Guten Appetit!

Authentic German Rouladen and Gravy Recipe (13)
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Authentic German Rouladen and Gravy Recipe (14)

Authentic German Rouladen and Gravy Recipe (2024)

FAQs

What is the best cut of meat for rouladen? ›

Beef for Rouladen: Use top round roast (sometimes called topside or beef round roast) beef for Rouladen, and more importantly, ask your butcher to cut it for you! You want long thin slices about ¼ inches thick and 6-10 inches long and 4-5 inches wide.

What is Rouladen called in English? ›

A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning "to roll".

What ethnicity is Rouladen? ›

(As you know since you searched for it) Beef Rouladen is a traditional German dish made for special occasions, like Christmas or a wedding. You'll begin with thin slices of beef, smothered in German (Dusseldorf) mustard, topped with bacon, onions, and pickle (!!!)

Do you use top or bottom round for rouladen? ›

Top round is perfect for this. It's not the toughest piece of meat, but it has some collagen that will enrich our sauce and lend tenderness to the finished meat roll. You can often find top round thinly sliced and sometimes sold as “beef roulade meat,” but if not, ask your butcher to slice it for you, about 1/8″ thick.

How do you slice meat for rouladen? ›

Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.

What does Rouladen mean in German? ›

Rouladen is classic German food, with thin slices of beef, rolled up with mustard, onion, bacon and pickle. (Rouladen is based on the word Roulade, meaning “rolled”.)

Can you freeze German Rouladen? ›

To freeze: Take the cooled rouladen and liquid and place into freezer safe container(s) covered with the cooking liquid. Thaw, then warm through as described above, and then make the gravy. Or if the gravy is already made, then cover the cooled rouladen with the gravy and freeze.

What is the difference between roulade and Rouladen? ›

What's the Difference Between Roulades and Rouladen? Rouladen is the German version of the French Roulade. The latter is a French term for slices of meat rolled around a filling. It's typically browned before being braised or baked.

What part of Germany is Rouladen from? ›

Region: all over Germany, apparently French origins.

As so often in German cooking, Rouladen are a simple dish.

What meat roulade dish is popular in Eastern Europe? ›

While in theory you could roll other types of meat, a traditional Silesian rolada is made with beef wrapped around a filling of mustard, bacon, onions and dill pickles. Research among the inhabitants of Silesian towns and villages shows that beef roulade was well known already in the interwar period.

What is sauerbraten German? ›

Sauerbraten is a German roast of marinated meat, traditionally beef. Since it's generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy. In some recipes, the gravy is made with gingersnaps.

What do you serve with roulade? ›

Serve the sliced roulade with the mushroom sauce spooned over the top, and the Italian couscous on the side. You could also serve it along with a simple green salad or maybe some crusty Italian bread. Whatever you do, don't forget about the wine.

What is the secret to cooking flank steak? ›

Rub a flank steak with olive oil, season it with salt and pepper and slide it onto a foil-lined sheet pan for easy cleanup. Then just broil it until it's medium-rare, 6 to 8 minutes. No flipping needed.

What kind of meat is Rouladen made from? ›

Rouladen is a popular, super flavorful German recipe made from beef steak stuffed with mustard, pickles, onion, and bacon! Using either your oven, crock pot, or cooktop, it's simmered in reduced wine and broth for roughly 90 minutes.

Which cuts of meat are the most tender? ›

Tenderloin steak and top blade steaks ranked first and second. Top round steak ranked last. Roasts were more tender than steak counterparts.

Which cuts of beef are the most tender? ›

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

What meat is the most popular in German cooking? ›

The average annual meat consumption is 59.7 kg (132 lb) per person. The most common varieties are pork, poultry, and beef. Other varieties of meat are widely available, but are considered to be insignificant. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria.

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