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Delicious German Roulade with savory beef filling, garnished with herbs.

German Roulade

A hearty dish featuring tender beef filled with bacon and pickles, baked in flavorful gravy. Perfect for gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 400
Ingredients Method Notes

Ingredients
  

For the roulade
  • 4 pieces beef rouladen (thinly sliced beef) Use thinly sliced beef for the best results.
  • 2 tablespoons mustard
  • 4 slices bacon
  • 1 piece onion (finely chopped)
  • 4 pieces pickles (sliced lengthwise) Can substitute with roasted peppers for a sweeter flavor.
  • to taste Salt and pepper
For the broth and thickening
  • 2 cups beef broth
  • 1 tablespoon vegetable oil
  • 2 tablespoons flour (for thickening)
  • 2 pieces Bay leaves (optional) Add for extra flavor if desired.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Lay the beef slices flat and spread each slice with mustard.
  3. Place a slice of bacon, some chopped onions, and a pickle on each piece of beef.
  4. Roll up the beef and secure with toothpicks or kitchen twine.
Cooking
  1. In a large skillet, heat the oil over medium heat and brown the rouladen on all sides.
  2. Once browned, transfer them to a baking dish.
  3. In the same skillet, add the beef broth and scrape any browned bits from the bottom of the pan.
  4. If desired, add bay leaves.
  5. Pour the broth mixture over the rouladen in the baking dish.
  6. Cover and bake for about 1.5 to 2 hours, until the meat is tender.
  7. Remove rouladen and keep warm.
Thickening the Gravy
  1. To thicken the gravy, whisk flour with a little water and stir it into the broth, cooking on the stove until it thickens.
Serving
  1. Serve the rouladen hot, drizzled with the savory gravy.
  2. It pairs well with mashed potatoes, spaetzle, or a simple green salad.

Notes

Make sure to use thinly sliced beef for easy rolling and tender results. Don't skip browning the rouladen; it adds great flavor.