German Steak Roll
Bursting with hearty flavors and old-world charm, German Steak Rolls, or Rouladen, are a comforting dish that brings the taste of traditional German cuisine to your table. Thinly sliced beef steaks are tenderized, seasoned, and generously spread with tangy yellow mustard before being filled with smoky bacon, sweet onion, and a crunchy dill pickle. Rolled tightly and simmered to perfection in a rich beef broth with optional carrots and celery, these rolls create a velvety gravy packed with depth and flavor. Serve these savory beef rolls over buttery mashed potatoes, tender spaetzle, or rustic dumplings for a complete, satisfying meal. Perfect for cozy family dinners or special occasions, this recipe combines simple ingredients with slow-cooking elegance for a dish that’s both hearty and irresistibly delicious.
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Recipe Information
Ingredients
- 4 slices (about 6x4 inches each) beef steaks (top round or flank steak, thinly sliced)
- 4 tablespoons yellow mustard
- 4 pieces bacon slices
- 2 whole (cut into quarters lengthwise) dill pickles
- 1 large (sliced into thin strips) onion
- 1 teaspoon (to taste) salt
- 1 teaspoon (to taste) black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups beef broth
- 2 medium (cut into chunks) carrots (optional for gravy enrichment)
- 1 stalk (cut into chunks) celery stalk (optional for gravy enrichment)
- 1 piece bay leaf
- 2 tablespoons (chopped) parsley (optional for garnish)
Instructions
Lay the thinly sliced beef steaks on a cutting board. Using a meat mallet, pound them to an even thickness of about 1/4 inch.
Lightly season both sides of the beef with salt and black pepper.
Spread 1 tablespoon of yellow mustard evenly over one side of each steak slice.
Lay 1 slice of bacon, a few strips of onion, and a pickle quarter on top of the mustard-coated side of each steak.
Carefully roll up each steak tightly, starting from the short end, to form a roll. Secure each roll with kitchen twine or toothpicks.
Lightly coat the outside of each roll with all-purpose flour. This will help brown the rolls and thicken the gravy.
In a large Dutch oven or heavy pot, heat the butter over medium heat. Add the beef rolls and sear them for 2-3 minutes on each side until browned. Remove them from the pot and set aside.
In the same pot, add the carrots, celery, bay leaf, and any leftover onion slices (if using). Sauté for 2-3 minutes to soften.
Add the beef broth to the pot, scraping the bottom to deglaze the pan and incorporate the browned bits. Bring the liquid to a simmer.
Return the browned beef rolls to the pot, nestling them into the liquid and vegetables. Cover and simmer gently over low heat for about 75-90 minutes, or until the beef is tender.
Once the beef is cooked, remove the rolls from the pot and set them aside, removing the toothpicks or twine.
Optional: Strain the liquid to remove the vegetables, or blend them into the sauce for added thickness and flavor.
Simmer the sauce for a few additional minutes uncovered to thicken if needed. Adjust seasoning with salt and pepper to taste.
Serve the German Steak Rolls hot, topped with the gravy and garnished with chopped parsley, if desired. They pair beautifully with potatoes, dumplings, or spaetzle.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 6108 mg | 266% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 17.9 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 233 mg | 18% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2941 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
