Rinderroulade (German Beef Roulade) Recipe – German Special
Rinderroulade is a classic German comfort food featuring thinly sliced beef rolled with mustard, onions, bacon, and pickles, then braised in a rich gravy until melt-in-your-mouth tender. Traditionally served with red cabbage and potato dumplings, this hearty dish is a staple at Sunday dinners and festive occasions throughout Germany.
- Prep Time30 min
- Cook Time2 hr
- Total Time2 hr 30 min
For the Roulades:
- 4 slices of beef top round or flank steak (about 1/4 inch thick)
- 2 tbsp German or Dijon mustard
- 1 onion, finely sliced
- 4 strips of bacon
- 2–3 dill pickles, cut into thin strips
- Salt and pepper, to taste
- Kitchen twine or toothpicks (for securing)
For the Gravy:
- 2 tbsp oil or clarified butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 tbsp tomato paste
- 1 cup red wine (optional)
- 2 cups beef broth
- 1–2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- Cornstarch slurry (optional, for thickening)
Prepare the Roulades:
Lay out beef slices and pound to an even thickness. Season with salt and pepper. Spread mustard over each slice, then layer with onions, bacon, and pickle strips. Roll tightly and secure with kitchen twine or toothpicks.
Brown the Roulades:
In a heavy-bottomed pot or Dutch oven, heat oil and brown the roulades on all sides. Remove and set aside.
Sauté the Vegetables:
In the same pot, sauté chopped onion, carrot, and celery until softened. Stir in tomato paste and cook 2–3 minutes.
Deglaze and Braise:
Pour in red wine (if using), scraping the bottom. Let it reduce slightly. Add beef broth, bay leaves, and thyme. Return roulades to the pot. Bring to a simmer, cover, and cook on low for about 1.5–2 hours, or until tender.
Make the Gravy:
Remove roulades and keep warm. Strain the sauce and return it to the pot. Simmer to reduce or thicken with cornstarch slurry. Season to taste.
Serve:
Remove twine or toothpicks. Serve roulades with the rich gravy, traditionally paired with red cabbage and potato dumplings or mashed potatoes.
Recipe Notes :
Beef Cuts: Look for top round or thinly sliced flank steak; ask your butcher for roulade-ready cuts.
Stuffing Variations: Add a touch of horseradish or chopped parsley to the filling for extra zing.
No Wine? Replace red wine with extra broth and a splash of balsamic vinegar for depth.
Make Ahead: Roulades can be prepped and refrigerated a day in advance for easier entertaining.
Freezer Friendly: Freeze cooked roulades in their gravy for up to 3 months. Reheat gently on the stovetop.
