German Beef Bacon Rolls

This robust German Rouladen has always been a Sunday favorite in my house when I want to serve something deeply savory that makes everyone feel a bit spoiled. Thinly sliced beef gets filled with tangy mustard, smoky bacon, crisp pickles, and caramelized onions then gently braised in a rich gravy. It is a celebration meal that somehow also feels like comfort food at its best.

The first time I made rouladen for my in-laws I was so nervous but it turned out beautifully and now I am always asked to bring it to family gatherings.

Ingredients

• Top round beef steak sliced thinly: offers the perfect lean yet tender cut for rolling
• Kosher salt and freshly ground black pepper: let you control seasoning and bring out the beef flavor
• Yellow German mustard: adds bright tang and authentic taste try to find the German kind for that extra pop
• Bacon: brings a smoky backbone that seeps into every bite use thick cut for maximum impact
• Dill pickles sliced lengthwise: offer crunch and add a bracing tang look for ones packed in brine for more character
• Yellow onion: provides sweetness and helps the filling melt together choose firm onions without any soft spots
• Unsalted butter and olive oil: give richness and a golden sear to both the rolls and the gravy use quality butter for the best flavor
• Yellow onion, carrot, celery (for the gravy): create a flavorful vegetable base always start with fresh garden quality veggies for bold taste
• Garlic: builds savory depth
• Soy sauce: adds unexpected umami and bolsters color low sodium broth and soy sauce keep the sauce flavorful but not too salty
• Beef broth: forms the gravy’s body choose a good low sodium version for control
• Tomato paste: layers in richness and color look for double concentrated paste in a tube for convenience
• Cornstarch and water: ensure a silky glossy finish to your gravy
• Chilled unsalted butter: at the end makes the sauce shine
• Chopped fresh parsley: is optional but gives a welcome pop of color

Step-by-Step Instructions

Prepare and Pound the Beef:

Lay the beef slices on a flat surface and gently use a meat mallet to pound them until just thinner than a quarter inch. Avoid over-pounding which can create holes or tears. Season both sides generously with kosher salt and black pepper to your taste.

Fill the Beef:

Working with one slice at a time spread a tablespoon of mustard evenly across the beef. Layer two slices of bacon on each piece and place pickle slices horizontally at one end. Sprinkle a generous amount of chopped onion over the surface to ensure each bite has sweetness and bite.

Roll and Secure:

Starting at the pickle end roll each piece of beef up tightly around the filling then secure the seam firmly with toothpicks. Take care to keep all the good stuff wrapped inside.

Brown the Rolls:

Heat a Dutch oven or large skillet over medium high and add the butter with olive oil. Once the butter is bubbling carefully add the beef rolls and brown each side thoroughly. This step locks in moisture and builds deep flavor in your pan for the upcoming gravy. Remove the browned rouladen and set aside on a plate.

Sauté the Vegetables for Gravy:

To the same Dutch oven add the chopped onion carrot and celery. Sauté on medium until vegetables are soft and starting to brown stirring up all the delicious brown bits from the bottom of the pan. Add garlic and cook just until fragrant about one more minute.

Simmer with Liquids:

Stir in the soy sauce beef broth and tomato paste. Let this mixture come to a simmer scraping up any remaining bits on the pan’s bottom. Season with a pinch of salt and black pepper.

Return the Rouladen and Braise:

Gently place the browned rouladen back in the pot nestling them so they are mostly submerged in the sauce. If needed add extra beef broth to cover. Cover with a tight lid reduce heat to low and let everything simmer undisturbed for 90 to 120 minutes until the beef is meltingly tender.

Strain and Thicken the Gravy:

Remove the rouladen and carefully set aside. Pour the cooking liquid and vegetables through a mesh strainer reserving the flavorful broth and discarding the veg solids. Return broth to the Dutch oven and bring back to a simmer on medium low.

Thicken the Sauce:

Mix the cornstarch and water to form a smooth slurry. Drizzle slowly into the bubbling broth whisking constantly. Watch until the gravy is silky and coats the back of a spoon. For a thicker sauce repeat with a little more slurry.

Finish and Serve:

Remove pot from heat and swirl in the chilled butter to give the gravy a luscious glossy finish. Taste and adjust salt or pepper as needed. Arrange the rouladen on a platter spoon rich gravy over top and finish with chopped parsley if desired.

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My favorite part of this recipe is watching the sauce come together at the end. That moment when you add the chilled butter feels like magic and turns everything silky and restaurant worthy. My grandmother used to let me stir the gravy while she carved the rouladen and I still think of her every time I make it.

Storage Tips

Leftovers keep beautifully in a sealed container in the fridge for up to three days. The rouladen reheats best gently on the stovetop in its gravy with a splash of extra beef broth to loosen the sauce if needed. This dish also freezes well simply cool completely then freeze rouladen and sauce together for up to two months.

Ingredient Substitutions

No top round beef Try flank steak sliced thinly as a good option. You can swap yellow mustard for Dijon if you want a sharper bite. Out of pickles try a sweet gherkin or use capers for a salty tang. For a smoky note if you are out of bacon use a thin slice of prosciutto.

Serving Suggestions

I love serving rouladen with buttermilk mashed potatoes or German spaetzle to soak up all that lush gravy. You can also go the classic route with simply boiled potatoes and a handful of steamed green beans or winter apple salad for crunch and freshness.

German Roots and Traditions

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Rouladen is a staple of many German holiday tables especially during autumn and winter. It comes from the tradition of taking tougher inexpensive cuts of beef and transforming them into something celebratory. My family always made it on Christmas Eve and we would argue over who got the piece with the most pickle inside.

Recipe FAQs

→ What cut of beef is best for this dish?

Top round steak works well, sliced thin for easy rolling and tenderness after simmering.

→ Can I prepare this meal ahead of time?

Yes, you can refrigerate the assembled beef rolls a few hours before cooking or reheat cooked rolls in their gravy.

→ What sides pair best with these beef rolls?

Classic sides are spaetzle, creamy mashed potatoes, or boiled potatoes, plus crisp green salads or roasted veggies.

→ What gives the gravy its rich flavor?

The gravy is enhanced by sautéed vegetables, tomato paste, soy sauce, and finished with a bit of butter for shine.

→ Is it necessary to use toothpicks to secure the rolls?

Toothpicks help the rolls stay intact during browning and simmering, but kitchen twine is an alternative if preferred.

→ How should leftovers be stored?

Keep leftovers covered in the refrigerator for up to three days and reheat gently in the gravy to maintain tenderness.