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German Beef Rouladen

This classic German Beef Rouladen recipe features thinly pounded round steak, spread with Dijon mustard, seasoned, and rolled with bacon and minced onion. The rouladen are seared to a golden brown, then braised in a rich beef broth until exceptionally tender. Finally, a savory gravy is thickened with a cornstarch slurry and finished with a touch of sour cream, creating a hearty and flavorful main course.
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Total Time 55 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: central europe
Calories: 3099.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 0.25 cup Dijon mustard
  • 8 4 ounce pieces round steak, pounded 1/4 inch thick
  • 0.5 cup minced onion
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 8 slices bacon
  • 3 tablespoons canola oil
  • 1 12 ounce can beef broth
  • 1.25 cups water
  • 2 tablespoons cornstarch
  • 1 cup warm water
  • 0.25 cup sour cream

Equipment

  • 1 Meat Mallet For pounding steak to uniform thickness.
  • 1 Kitchen Twine or Toothpicks To secure the rolled rouladen.
  • 1 Large Dutch Oven or Heavy-Bottomed Pot For searing and braising.
  • 1 Whisk For preparing cornstarch slurry and thickening gravy.
  • 1 Cutting Board For meat prep and dicing onions.

Method
 

  1. Pound each piece of round steak to 1/4 inch thickness.
  2. Spread each pounded steak with 1 tablespoon of Dijon mustard, then sprinkle with a generous pinch of paprika, salt, and pepper.
  3. Place one slice of bacon and about 2 tablespoons of minced onion on one end of each steak. Roll up tightly and secure with kitchen twine or toothpicks.
  4. Heat canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the rouladen on all sides until deeply colored, then remove and set aside.
  5. Pour the beef broth and 1.25 cups of water into the pot, scraping up any browned bits from the bottom. Bring to a boil.
  6. Return the rouladen to the pot, reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is fork-tender.
  7. Carefully remove the rouladen from the pot, snip off the twine or remove toothpicks, and keep warm.
  8. In a small bowl, whisk together the cornstarch and 1 cup warm water until smooth to create a slurry.
  9. Bring the braising liquid to a gentle simmer. Gradually whisk in the cornstarch slurry and cook, stirring constantly, until the gravy thickens to your desired consistency.
  10. Remove the pot from the heat and stir in the sour cream until well combined. Adjust seasoning if necessary. Serve the rouladen sliced with the rich gravy.

Notes

For perfectly tender rouladen, ensure the beef is pounded uniformly thin, about 1/4 inch; this aids in even cooking and ease of rolling. When browning the rouladen, aim for a deep, rich crust on all sides to build foundational flavor for your gravy. Deglaze the pan thoroughly to capture all those flavorful bits. For the gravy, dissolve cornstarch completely in warm water before adding to prevent lumps, and stir continuously until thickened. When incorporating sour cream, temper it first with a little warm gravy to prevent curdling, then stir it in off the heat for a smooth, creamy finish. Don't rush the braising; the low and slow cook time is key to melt-in-your-mouth beef.