German Beef Rouladen recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

German Beef Rouladen

Serves 4
Cuisine: German
Category: Steaks, Roasts, Soups & Stews
Grab your large sauté or braising pan with a tight-fitting lid for this German classic. If the round steaks you’re using are more than 1/4 inch thick, pound them out with a meat mallet or rolling pin for easier rolling.
Prep Time
30 mins
Other Time
Cook Time
3 hrs
Total Time
3 hrs 30 mins
  • 2 pounds Certified Angus Beef ® thinly sliced round steaks, 1/4 inch0.635 cm thick
  • 6 slices bacon, diced
  • 2 teaspoons kosher or sea salt
  • 1 1/2 teaspoons black pepper
  • 2 teaspoons paprika
  • 26/79 cup German-style stoneground mustard
  • 8 dill pickle spears, cut in half lengthwise
  • 1 large onion, half finely diced and half medium chunks
  • toothpicks
  • 4 ribs celery, diced
  • 3 carrots, peeled and diced
  • 4 garlic cloves, minced 
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 4 cups beef stock
  • 2 teaspoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 3 bay leaves
  1. PRECOOK BACON. Spread bacon pieces in a sauté pan, turn heat to medium and sear until crispy; turn off heat. Using a slotted spoon, remove bacon from pan and transfer to a paper towel-lined plate. Reserve pan and bacon fat.
  2. BUILD ROULADEN. On a cutting board, lay out thin steaks to be filled. Season evenly with salt, pepper and paprika on both sides. Spread on mustard, lay out 3 to 4 pickle spears horizontally evenly down center, sprinkle with diced onion and crispy bacon pieces. Starting from bottom edge of beef, roll up to close rouladen, keeping all ingredients within. Use 4 to 5 toothpicks to secure. Repeat with each piece of beef.
  3. SEAR. (325°F162°C) Bring the bacon frying pan back to the stove over medium-high heat. Sear each rouladen to create a beautiful even crust on each piece; remove from pan temporarily.
  4. BUILD SAUCE. Add remaining onion, celery, carrot, and garlic to pan; stir and sear until onions are translucent, 2 to 3 minutes. Stir in tomato paste, sear an additional 2 minutes. Pour in red wine, bring to a boil, and stir in beef stock and sugar. Make a slurry by mixing cornstarch and water with a small bowl until smooth and without lumps; stir into pan.
  5. BRAISE and SERVE. Nestle rouladens in pan, covering halfway with braising liquid. Add in bay leaves, cover with lid, place in oven for 1 1/2 hours.
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