Rouladen with Mushroom Gravy and Buttered Noodles

GermanDinner

Recipe Story

origins & traditions

Rouladen is a beloved German classic that showcases the art of slow braising. Thin beef slices are filled with a savory combination of crispy bacon, tangy pickles, and sweet onions, then rolled and secured before being seared to golden perfection. The rolls simmer gently in a flavorful broth, creating their own luscious gravy enriched with earthy mushrooms. This dish represents the heart of German home cooking, where simple ingredients transform into something extraordinary through patient preparation and traditional techniques. Served alongside tender buttered egg noodles that soak up every drop of the sumptuous gravy, this meal delivers the ultimate comfort food experience. Perfect for family gatherings or when you want to impress guests with an authentic taste of Germany, Rouladen demonstrates how classic European cuisine turns humble ingredients into a memorable feast.

Instructions

step by step

0/15 done

Pound beef steaks to 1/4-inch thickness using a meat mallet. Season both sides with salt and black pepper.
Lay bacon strips on each beef slice, leaving a small border. Spread mustard evenly over the bacon.
Place pickle spears and diced onions along one edge of each beef slice.
Roll the beef tightly around the filling, tucking in the sides. Secure with kitchen twine or toothpicks.
Heat olive oil in a large dutch oven over medium-high heat. Sear the rouladen on all sides until browned, about 8-10 minutes total. Remove and set aside.
In the same pot, sauté sliced mushrooms and remaining onions until softened, about 5 minutes.
Add tomato paste and cook for 1 minute, stirring constantly.
Pour in beef broth and add bay leaves. Bring to a simmer.
Return the rouladen to the pot, ensuring they are mostly submerged in liquid.
Cover and reduce heat to low. Simmer for 75-90 minutes until beef is fork-tender, turning rouladen halfway through.
Meanwhile, cook egg noodles according to package directions. Drain and toss with butter, salt, and parsley.
Remove rouladen from pot and keep warm. Remove bay leaves.
Increase heat to medium and simmer gravy uncovered for 5-10 minutes to thicken. Adjust seasoning with salt and pepper.
Remove twine or toothpicks from rouladen. Slice each roll in half diagonally.
Serve rouladen over buttered noodles, generously spooning mushroom gravy over the top. Garnish with fresh parsley.

Rouladen with Mushroom Gravy and Buttered Noodles

4.3 (25)

Traditional German beef rolls stuffed with bacon, onions, and pickles, braised until tender and served with a rich mushroom gravy over buttered egg noodles for a hearty, comforting meal.

medium

4 servings

Ingredients

0 of 13 checked

Main

800 grams Beef Steak, pounded thin

Filling

8 slices Bacon, cut in half
2 pieces Onions, diced
3 tablespoons Mustard, prepared

Gravy

2 cups Mushrooms, sliced
2 tablespoons Tomato Paste
2 pieces Bay Leaves

Noodles

3 cups Noodles, uncooked
3 tablespoons Butter

Cooking

2 tablespoons Olive Oil

Seasoning

2 teaspoons Salt
1 teaspoons Black Pepper, freshly ground

Garnish

3 tablespoons Parsley, chopped

Chef Tips

expert advice

•For the most tender rouladen, use top round or sirloin steaks pounded thin.

•If your butcher can slice and pound them for you, it saves considerable time.

•The key to great rouladen is a tight roll - this prevents the filling from escaping during cooking.

•German mustard is traditional, but Dijon works beautifully as well.

•Some cooks add a carrot stick to the filling for extra sweetness and color.

•The braising liquid can be enhanced with a splash of red wine for deeper flavor.

•If the gravy seems thin after cooking, make a slurry with 1 tablespoon flour mixed with 2 tablespoons cold water and whisk it in while simmering.

•Leftover rouladen actually tastes even better the next day as the flavors meld.

•This dish pairs wonderfully with braised red cabbage or sautéed green beans.

Serving & Pairings

what goes well

•For a gluten-free version, serve over mashed potatoes instead of noodles.

Storage & Reheating

keeping it fresh

Storage

Store cooled rouladen and gravy in separate airtight containers in the refrigerator for up to 3 days. Keep the noodles in a separate container. The rouladen can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

Reheating

Reheat rouladen in the gravy in a covered pot over low heat for 15-20 minutes until warmed through. You can also reheat in a 325°F oven for 20-25 minutes covered with foil. Add a splash of beef broth if the gravy has thickened too much. Reheat noodles in the microwave with a pat of butter or briefly in a skillet with butter over medium heat.