Rouladen (German Braised Beef Rolls)

  • Serves

    serves 6-8


In this version of the German classic, thinly pounded beef is smeared with whole-grain mustard; rolled with bacon, onion, and pickle spears; and then braised until tender. This recipe first appeared in our May 2014 issue with the story Race to the Finish.


  • 12 slices boneless beef chuck, 4" x 6 inch thick, pounded 1/16" thick
  • Kosher salt and freshly ground black pepper, to taste
  • 34 cup German whole-grain mustard
  • 6 slices bacon, halved crosswise
  • 3 whole dill pickles, quartered lengthwise
  • arge yellow onion, thinly sliced
  • Toothpicks, for securing
  • 5 tbsp. unsalted butter
  • 3 cloves garlic, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1 stalk celery, thinly sliced
  • 13 cup dry red wine
  • 2 12 cups beef stock
  • 1 bay leaf
  • 3 tbsp. flour
  • 2 tbsp. roughly chopped parsley, for garnish
  • Boiled potatoes and sauerkraut, for serving (optional)


Step 1

Season beef with salt and pepper. Working with one slice at a time, spread 1 tbsp. mustard over surface. Lay 1 piece bacon, 1 pickle spear, and about 5 slices onion across one narrow end; roll into a tight package and secure with toothpicks. Melt 2 tbsp. butter in a 6-qt. saucepan over medium-high heat. Working in batches, cook beef rolls, turning as needed, until browned, 12–14 minutes. Transfer to a plate. Add remaining onion, the garlic, carrot, and celery to pan; cook until soft, 6–8 minutes. Add wine; cook until almost evaporated, 1–2 minutes. Stir in stock and bay leaf and return beef rolls to pan; boil. Reduce heat to medium-low; cook, slightly covered, until beef is tender, 1 hour.

Step 2

Transfer beef rolls to a platter; discard toothpicks. Strain stock into a bowl. Add remaining butter to pan; melt over medium-high. Add flour; cook 2 minutes. Whisk in stock and cook until thickened, 4–5 minutes; pour over beef rolls. Garnish with parsley; serve with potatoes and sauerkraut, if you like.

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