German Rouladen

German Rouladen

Brian CampbellCamfam Cookery
For anyone who isn’t German, this is a recipe for a beef roll-up covered in gravy and stuffed with an honest-to-goodness delicious mixture of onions, pickles, and bacon. To our German friends, this is a simple, traditional German Rouladen recipe!
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Cook Time 1 hour
Course Main Course
Cuisine German
Servings 6


  • 12 thin slices top round beef
  • ¾ teaspoon salt divided
  • ¾ teaspoon black pepper divided
  • ¾ cup finely chopped onion divided
  • ¾ cup finely chopped bread and butter pickles divided
  • ½ pound raw bacon diced, divided
  • 3 tbsp vegetable oil
  • 2 cups beef broth
  • ¼ cup all-purpose flour
  • cup water


  • Lay beef slices on a flat surface; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Sprinkle about 1 tablespoon each of onion, pickles, and bacon on each slice of beef. Roll up meat tightly and secure each with a toothpick.
  • In a large pot over medium-high heat, heat oil. Place meat rolls in pot and saute until browned on all sides. Add remaining onion, pickles, and bacon to pot. Add broth and bring to a boil. Reduce heat to low, cover, and simmer 50 to 55 minutes, or until beef is fork-tender.
  • Remove beef to a platter and remove toothpicks. Cover and set aside.
  • In a small bowl, whisk flour and water. Pour mixture into pot and stir constantly until thickened. Stir in remaining salt and pepper. Pour gravy over beef and serve immediately.

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