Rouladen Recipe: German Beef Rolls in Rich Gravy 2026

Rouladen are thin beef rolls filled with bacon, pickles and onion, then braised in a deep red wine and tomato gravy until meltingly tender. They are a staple of German home cooking, the kind of dish that fills the kitchen with an irresistible aroma while it simmers.

Every family has its own version, since the filling can be varied to taste, but onion, mustard and pickles are almost always part of the mix. They are usually served with mashed potatoes or a cabbage side such as red cabbage, both very common accompaniments in German cuisine.

For this version we went with the classic bacon, pickle and scallion filling, which is especially flavorful and very easy to put together. Rolling the meat takes a little practice, but it is not difficult at all, and you can make them ahead or freeze any leftovers.

Ingredients for Rouladen

For 4 servings

• 8 thin veal or beef cutlets
• Salt
• Black pepper
• Dijon mustard, to taste
• 2 scallions
• 100 g pickles
• 150 g bacon, thinly sliced
• 4 tablespoons extra virgin olive oil
• 1 celery stalk
• 2 carrots
• 1 glass red wine
• 150 ml crushed tomato
• 500 ml beef broth
• Thyme, to taste

How to Make Rouladen Step by Step

1. Flatten the cutlets and top with mustard and bacon

Spread 8 thin veal or beef cutlets on a board, pound them with a mallet and dry them well. You can trim the edges a little so they are more even. Season with salt and pepper, spread Dijon mustard over each one and distribute 150 g of thinly sliced bacon on top.

2. Chop the pickles and scallion

Take 100 g of pickles and set 8 aside. Cut the rest into long thin slices. Separately, cut 1 scallion into thin strips as shown in the photo.

3. Distribute the filling over the cutlets

Place 1 whole pickle at the end of each cutlet, spread the onion alongside it and then add the rest of the pickles, dividing the ingredients more or less evenly among the 8 cutlets.

4. Roll up the cutlets around the filling

Finally, carefully roll up each piece, starting from the side with the whole pickle and using it to keep the roll shape. Secure them with toothpicks or tie them with a little kitchen twine so they do not fall apart during cooking.

5. Sear the rolls in olive oil

In a shallow pot, heat 4 tablespoons of extra virgin olive oil. When the oil is hot, brown the meat rolls on all sides and set them aside on a plate.

6. Sauté the scallion, celery and carrot

In the same oil, sauté 1 chopped scallion. When it starts to turn translucent, add 1 chopped celery stalk and 2 carrots cut into rounds and cook for 5 minutes.

7. Add the crushed tomato and red wine

Stir in 150 ml of crushed tomato and 1 glass of red wine and cook for a few more minutes, stirring until the liquid reduces.

8. Add the broth and rouladen and cook for 1 hour

Lastly, add 500 ml of beef broth. Let it boil over medium heat for about 5 minutes, then lower the meat rolls into the sauce. Season with salt and pepper, add thyme to taste and cook everything over low heat for about 1 hour.

9. Blend the sauce

Once the time is up, remove the rouladen and blend the sauce with an immersion blender. Taste and adjust the seasoning if needed. Remove the toothpicks from the rolls, put the rouladen back into the sauce and bring everything back to a boil.

10. Serve the rouladen hot with the sauce

Serve hot, generously spooned over with the delicious sauce they cooked in and accompanied by whatever side dish you like best.

Tips for the Best Rouladen

Customize the filling

Every household has its own take on rouladen, so feel free to vary the filling to suit your taste. Onion, mustard and pickles are the constants, but you can adjust the proportions or add other favorites.

Make ahead or freeze

These rolls can be assembled in advance and kept in the fridge until you are ready to cook. If you end up with leftovers, they freeze beautifully, so you can enjoy them again on a busy day.

Choose the right sides

Rouladen are traditionally served with mashed potatoes or a cabbage side such as red cabbage. Both are common in German cooking and soak up the gravy wonderfully.

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