German Rouladen – Wicked Good Eats

Rouladen is a German dish and my one of my favorite foods.  Served with potatoes, noodles or even rice, this dish is a meal to remember. I highly recommend you try this. A little labor intensive , but you won’t be disappointed.


  • Six large Top Round Beef slices, cut or pounded until the slices are about 1/4″ thick
  • One Large white or yellow onion, chopped
  • One cup diced bacon
  • One quarter cup finely chopped fresh marjoram and/or parsley
  • Salt and pepper
  • About one half cup spicy mustard
  •  Six small pickles
  • Several wooden toothpicks
  • One cup rough-chopped carrots
  • One cup rough-chopped celery
  • One cup rough-chopped onions
  • Four TBLS tomato paste
  • One cup red wine
  • About 32-ounces of beef stock (low sodium is best)
  • Cooking oil
  • About one half cup cornstarch
  • About one cup water

Cooking Instructions:

  1. Heat oil in a pan and add one cup of chopped onion, stirring until the onions are translucent and slightly golden.
  2. Add the chopped marjoram to the cooked onions and set in the refrigerator to cool.
  3. In a separate pan fry the bacon until the pieces are slightly crispy, remove from oil, and cool.
  4. Lay out the six 1/4″-inch beef top round slices onto a clean surface.
  5. Season each slice of beef with salt and pepper.
  6. Generously spread mustard onto the meat slices.
  7. Spread the cooked and cooled bacon evenly on each slice.
  8. Add a pickle to the center of each slice.
  9. Distribute the cooked and cooled fried onions onto each slice.
  10. Roll up each slice, while turning the sides up and in to keep ingredients inside the roll.
  11. Secure each beef roll with one or more toothpicks.
  12. In a large pot brown each beef roll on all sides in hot oil.
  13. Remove the Rouladen from the pot.
  14. Add the rough-chopped onions, carrots, and celery to the meat drippings in the pot and stir.
  15. Add the tomato paste.
  16. “Deglaze” the pot with the red wine.
  17. Add the beef stock to the pot of vegetables and bring to a boil.
  18. Return the beef rolls to the pot.
  19. Cover the pot and place into an oven set at 350 degrees.
  20. Cook the beef, covered, for 1 1/2 hour.
  21. After 1 1/2 hours remove the Rouladen from the pot.
  22. You may use a traditional flour and butter “Roux” as a thickener , but thickening the sauce over med-high heat using a mixture of Cornstarch and water (add the cornstarch/water mixture a little at a time until the sauce is thick enough to coat the back of a spoon).
  23. Use a strainer to remove the carrots, celery, and onions so that you have a flavorful but smooth sauce to serve with or over the Rouladen.
  24. The perfect sides include red cabbage and mashed potatoes or potato dumplings (or bread dumplings).

German Rouladen

Tasters Choice Award

My Personal Rating



  • Tastes Great
  • Everyone Loves Rouladen


  • Hard to Make
  • Long Prep Time
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