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rouladen recipe

Traditional German Rouladen with Rich Gravy

This authentic German Rouladen recipe features tender beef rolls stuffed with bacon, pickles, and mustard, simmered in a rich gravy for a comforting German meal.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds London broil beef sliced paper thin
  • 1 large dill pickle minced
  • 1 medium onion minced
  • 1/2 pound bacon chopped
  • 2 large carrots minced
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon rye seeds optional
  • 2 cups water
  • 1 tablespoon flour
  • 2 teaspoons cornstarch or substitute with flour
  • to taste salt and pepper
  • as needed toothpicks

Equipment

  • Large skillet
  • plate

Method
 

  1. Fry the chopped bacon and minced carrots in a large skillet until cooked. Drain most of the fat, leaving 1-2 tablespoons.
  2. Combine the cooked bacon and carrots with minced onion, minced dill pickle, yellow mustard, and optional rye seeds in a bowl.
  3. Lay out the paper-thin London broil slices and spread about a teaspoon of filling on each, leaving a 1/4-inch border. Roll up from the narrow end and secure with toothpicks.
  4. Heat the reserved bacon fat in the skillet and brown the beef rolls on all sides.
  5. Add 2 cups of water to the skillet, cover, and simmer over low heat for 1 hour.
  6. Remove the rouladen and thicken the pan juices by stirring in 1 tablespoon flour or 2 teaspoons cornstarch mixed with 1/2 cup of the cooking liquid.
  7. Return the rouladen to the skillet, coat with the thickened gravy, and simmer for 5 minutes.

Notes

Ask your butcher to slice the beef paper-thin for the best results.