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German Rouladen

German Rouladen

"Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany. "
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1 h 30 m servings 264 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1450 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
  2. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
  3. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
  4. Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

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Read all reviews 254
  1. 305 Ratings

Most helpful positive review

I am a military wife who currently lives in Germany. This recipe is close but doesn't taste as good as the ones made in Germany. I was lucky that I was able to go to a German butcher and purch...

Most helpful critical review

Unless I missed reading something this recipe is missing a very important component, the gravy. While the meat is simmering, add a bay leaf to the broth. At the end of cooking time discard the b...

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I am a military wife who currently lives in Germany. This recipe is close but doesn't taste as good as the ones made in Germany. I was lucky that I was able to go to a German butcher and purch...

We are from the Saar area of Germany so the recipe is the same. The difference is the manner of cooking we bake them in a roasting pan with a bit of water to get those dark drippings on the bott...

I grew up this this recipe. My mother gave it to me back when I got married 20+ years ago and it is loved by my wife and kids. My wife likes the pickles in, but my sons and I don't. I usually ha...

I have made rouladen for years, based on my mom's recipe (who is German - came to US when she was 22). Couple of hints - vary the mustard type, bacon and pickles for different taste sensations....

Thank you for this recipe, it turned out delicious. I made a few changes...try it with some horseradish as well as the stoneground mustard. I also browned them on the stove top and then finished...

While I am Italian and grew up with predominantly Italian cooking, this is my family's favorite dish, probably because when I make it it's considered a special occasion! It is to-die-for good. L...

This recipe is very close to one I'm familiar with, as I cook for a German Family summer camp every year. This year, we made Rouladen twice in one week, each time making over 250 for our lunch ...

Rouladen recipes can be different depending on the area of Germany you're from. The part of Germany my parents grew up uses cube steak in lieu of flank and no pickles. We also use beef broth ins...

Instead of cutting flank steak, I pounded it out and rolled the whole thing up like a jelly roll, tieing with string. I simmered it in a can of beef broth and then sliced each piece. I served ...

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