German Rouladen

In English, Rouladen means rolls; so these are basically beef rolls, what sounds better than that? Here’s a little background for ya – since my grandparents came from Germany, I like to learn as many of our old family recipes as possible (s/o to my Oma for this gem). Bonus: it’s fairly easy, yet so mouthwatering.

Rouladen Prep

What you’ll need:

  • ~4 lbs beef round sandwich steak (pounded thin)
  • 1/4 white onion
  • ~8 cooked bacon pieces (save the grease!)
  • ~2 pickles (sliced thin)
  • Mustard
  • Onion powder
  • Paprika
  • Salt & pepper
  • Toothpicks

For Gravy:

  • Onion
  • Celery
  • Beef bouillon
  • 1 bay leaf
  • Tomatoes (or ketchup)
  • Corn starch
  • Water

  1. Preheat oven to 400˚F
  2. Salt & pepper & onion powder the meat
  3. Sprinkle a little mustard & cooled bacon grease all over
  4. Place onion, bacon, and pickles at the edge of the meat
  5. Roll like a burrito. Place toothpick through
  6. Put some bacon grease on the bottom of pan to put rolls in
  7. Brown in oven for ~50-60 mins, flipping halfway (dump out the juices/fat halfway and also add onions in the pan)
  8. After browning, add celery, water to cover the rolls, beef bouillon, a bay leaf, & tomatoes (or ketchup). Bake at 350 for ~4 hours, or until tender
  9. Take out meat then thicken the remaining juices with corn starch and water – then strain to get your gravy
  10. Guten appetit!


If you get the chance to try this recipe, send me a picture! The beef seriously just falls apart and everything else has such unique flavors – just do it. It’s been in our family for quite some time, and hopefully you’ll enjoy it just as much as I do. Let me know if you have any other family German recipes you want to see.

Yinzer Eats. Where Yinzers Eat.


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