German Beef Rouladen Recipe -
German Beef Rouladen Recipe
  • READY IN 55 mins

German Beef Rouladen

Recipe by  

"This is another great German recipe that reminds me of my mom's wonderful cooking. Enjoy this unique and delicious dish!"

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Ingredients Edit and Save

Original recipe makes 8 rouladen Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
  2. Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
  3. Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2013

Pilar - I didn't add pickle because I don't care for it, but will eat it if this recipe is made that way. It doesn't matter what kind of freakin' onion you use in the recipe either. And,... finally,... a little sour cream in the gravy never hurt anyone. I am German too, and I take offense to your critique. My mother is German, and this is basically how she makes it.

Most Helpful Critical Review
Jan 21, 2011

Wow this Rouladen are so wrong that ain't even funny I'm german and I never in my whole live heard of making them this way, Original Rouladen have pickles and red onions in it. Also there is no sour cream in those.

Mar 24, 2009

I grew up in Germany and my mom would fix rouladen for Sundays or special occassions. The one addition that I add is dill pickle along with the mustard, the bacon and the onion. I then fix a brown gravy as I would for a roast.

Dec 15, 2007

My husband and I both loved this dish! The only change that I made was I used a full can of beef broth instead of half (making 4 servings)and an emergency substitution of flour for cornstarch which is 2 Tbs all purpose for 1 Tbs cornstarch. I will be making this again.

Jul 16, 2008

I too grew up with a German mother and have been making this for about 30 years. I do have to agree about the cubes steaks...not a good idea. A thin steak is the best. But I do have to disagree on the it! I don't use sourcream, but I do use alot of mustard. It makes the gravy so yumsish! My family loves this recipe and asks for it frequently. Jutta

Feb 02, 2011

I seared the meat rolls first in my pressure cooker and then cooked them for 30 minutes. These were great with noodles!

Oct 04, 2008

I was really glad to see your note about the cut of meat and the longer cooking time. I simmer the meat in the broth mixture (I add a couple of tablespoons of tomato paste) for 1 1/2 to two hours. Onions and a finely sliced carrot to the simmer broth mixture is also nice.

Apr 11, 2008

This was so easy and SOOO good! I used the beef that is already sliced super thin, substituted onion powder (I didn't have any onions on hand!), used dijon mustard and used real bacon crumbs (from costco)...and followed the rest of the recipe...AWESOME! Probably would be better with real onions, but the bacon was good like that and really easy! My german grandma would be proud! Thanks for the recipe!


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  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 44.6 g
  • 89%
  • Sodium
  • 1133 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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