Baltic Maid

German Rouladen – Rinderrouladen

Posted on | April 13, 2013 | 7 Comments

Rouladen are a very traditional German meal. Thin slices of beef are filled with bacon, onions, pickles, and mustard and then rolled up and cooked. They are quite simple to make but do take some time to cook. Rouladen are very flavourful and create a delicious sauce.

You can serve the Rouladen with cooked potatoes or potato dumplings as well as the German traditional red cabbage dish or other vegetable dishes.

German Rouladen


  • thinly sliced beef steaks
  • mustard
  • salt, pepper
  • pickles, halved and then cut into slices
  • bacon, cut into strips
  • onion, halved and then cut into slices
  • olive oil
  • water
  • one large carrot, chopped
  • chopped onion
  • chopped celery


Smear mustard on one side of each steak. Season with salt and pepper. Place the pickle slices, bacon, and onion on top of the mustard. Roll the meat from the narrower side and secure it with a tooth pick or yarn wrapped around it to hold the meat together. In Germany, long thin metal needles are often used for this purpose (Rouladennadeln).

In a cooking pot, heat a little bit of olive oil and brown the Rouladen from each side. Then add enough water to cover the meat. Cover the pot with a lid, and simmer everything for about 30 minutes. Then add some chopped carrots, onions, and celery. Let everything simmer for maybe another hour. Occasionally add more water if necessary.

Season the sauce to taste with salt and pepper. The sauce can be served with the vegetable pieces or it can be strained.

Remove the toothpick, yarn, or the Rouladennadeln. Arrange the Rouladen on a plate and serve them with potatoes or dumplings, the traditional German red cabbage dish, or other vegetable side dishes.

Guten Appetit!

Recipe from Dr. Oetker’s Grundkochbuch



  • dünne Scheiben Rindfleisch
  • Senf
  • Salz, Pfeffer
  • Gewürzgurken, längs halbiert und dann in Streifen schneiden
  • Speck, in Streifen geschnitten
  • Zwiebel, halbiert und in Scheiben geschnitten
  • Olivenöl
  • Wasser
  • eine große Mohrrübe, klein geschnitten
  • klein geschnitte Zwiebel
  • klein geschnittener Sellerie


Die Rindfleischscheiben mit Senf bestreichen und mit Salz und Pfeffer würzen.Die Gewürzgurken, den Speck und die Zwiebeln auf dem Fleisch verteilen. Die Fleischscheiben dann von der schmalen Seite her aufrollen und mit Rouladennadeln, Zahnstochern oder Garn zusammenhalten.

Ein wenig Olivenöl in einem Kochtopf erhitzen und die Rouladen darin von allen Seiten gut anbraten. Genügend Wasser hinzufügen, um die Rouladen mit Wasser zu bedecken. Den Topf abdecken und ca. 30 Minuten schmoren lassen. Dann die klein geschnittene Mohrrübe, Zwiebel und Sellerie hinzufügen und eine weitere Stunde schmoren lassen. Gelegentlich mit Wasser auffüllen.

Die Sauce mit Salz und Pfeffer abschmecken. Sie kann entweder mit den Gemüsestückchen serviert werden oder sie wird durch ein Sieb gestrichen.

Die Rouladennadeln, Zahnstocher oder das Garn vom Fleisch entfernen. Die Rouladen auf einem Teller anrichten und mit gekochten Kartoffeln oder Kartoffelklößen, Rotkohl oder anderen Gemüsebeilagen servieren.

Guten Appetit!

Rezept von Dr. Oetker. Grundkochbuch.


7 Responses to “German Rouladen – Rinderrouladen”

  1. afracooking
    April 14th, 2013 @ 07:21

    Oh I think I actually remember my grandmother making these when I was a child. It would not suprise me if she had the same recipe book as I still now have her Dr Oetker Backbuch :-)

  2. BalticMaid
    April 14th, 2013 @ 15:02

    @ afracooking: That would be fun if it was the same recipe :-) And by the way, I love that you have your grandmother’s Backbuch. That’s must be quite a treasure for you :-)

  3. Kellie
    April 15th, 2013 @ 19:38

    It sounds good but I would have to leave the pickles out…not a pickle fan lol.

  4. MikeW
    April 15th, 2013 @ 19:58

    My favorite meal, we’d always have Rouladen on special occasions.

  5. BalticMaid
    April 24th, 2013 @ 00:21

    @ Kellie: Thanks :-)

    @ MikeW: It’s one of my favourites as well :-) Thanks for commenting :-)

  6. Linda
    June 5th, 2013 @ 05:30

    My mother is German and every Christmas Eve we would make and have Rouladen for supper. We still carry on the tradition today. The only thing is that we never made it with pickles and I don’t think I will start now either.

  7. Monicki
    April 2nd, 2014 @ 03:58

    I learned how to make this recipe when I was in high school in my HomeEc class. I always thought it was an unusual dish to learn how to make in a small town in NW Florida. I remember it was very good, so I think I will give it another try sometime.

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