German Beef Roulade Rouladen Hausfrauenart Recipe

Beef roulades in a frying pan
Beef roulades in a frying pan. Getty Images/Jo van den Berg/StockFood Creative
    2 hrs 30 mins
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German rouladen is made with thin slices of beef often rolled around a pickle, mustard, onion and bacon mixture, in which case they would be known as rindsrouladen.

Browned, then braised, they make use of inexpensive cuts of beef and transform them into a company-worthy meal. The sauce can be very simple (beef broth) or more complex with vegetables and cream. This recipe uses a little red wine for flavor, but you can make the dish without the wine.

The adjectives hausfrauenart (literally, "wife's method") and hausmannskost (literally, "husband's repast or meal") added to the name of a dish means it's a simple concoction served at home, often made without recipes.

What You'll Need

  • 2 pounds beef brisket or rump, sliced thinly
  • 1-2 gherkins (sour pickles) or 1 dill pickle
  • 1 onion
  • 2 slices (40 grams) bacon ( speck)
  • 2 tablespoons mustard
  • 1/2 tablespoon clarified butter (or butterschmalz)
  • 1/2 tablespoon oil (or more butterschmalz)
  • 1 carrot, diced
  • 1-2 ribs celery, diced
  • 1/2 cup dry red wine
  • Bay leaf
  • Salt and pepper
  • Fresh parsley for garnish

How to Make It

  1. Slice the beef about 1/4 inch thick across the large surface (horizontally). This can be done with a slicing machine or by the butcher, or by hand with a very sharp knife. This works best when the meat is partially frozen. You should be able to get 4 to 6 slices from the meat. Lay beef out flat.
  2. Cut pickle lengthwise into strips, dice onion, and bacon very finely and set aside.
  3. Spread each beef slice with mustard, fill one end with 2 slices of pickle, 1 to 2 tablespoons of onion, and some diced bacon.
  1. Roll up from the filled end and tie with string (tie like you are wrapping a present or use a modified blanket stitch), or use turkey lacers (in Germany they are called rouladennadel) to keep them closed.
  2. Melt the butter and oil in a saucepan or Dutch oven and brown the outside of the roulades in it. Remove the roulades to a plate.
  3. Add the diced carrot and celery, which is known as a suppengrün or mirepoix, to the same pan the rolls were braised in. Sauté for a few minutes, until soft.
  4. Place the beef rolls back on top of the vegetables, add the red wine and a little water, to make about 1/2 inch of liquid in the pan.
  5. Add the bay leaf, 1/2 teaspoon of salt (depends on how salty the bacon is) and some grinds of pepper, cover and braise over low heat for 2 hours, or until beef is tender.
  6. Remove beef roulades and keep warm. Purée sauce and thicken (optional) with a little cream, sour cream or Wondra flour (known as sossenbinder in Germany).
  7. Season to taste with more salt and pepper as needed. Place roulades back in the sauce until serving time.
  8. Serve with boiled potatoes ( dampfkartoffeln or parsley potatoes) or spaetzle noodles and red cabbage.