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Rinderrouladen served with gravy and mashed potatoes
Authentic German Rinderrouladen, tasty stuffed meat rolls

German Beef Roulades (Rinderrouladen)

Author: Flavelo
Recipes Main Courses
A classic of German Sunday lunches. Thin beef slices are rolled up with a savoury filling (mustard, bacon, gherkins) and then slowly braised. This technique allows tougher, more flavourful cuts of meat to become butter-soft while the filling's flavour permeates the meat.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Wide, heavy-bottomed casserole dish with lid
  • Cocktail sticks or kitchen string
  • Meat mallet

Allergen Information

⚠️ Mustard
⚠️ Sulphites (wine)
⚠️ Cereals containing gluten (if thickened with flour)

Instructions

1 ✓

Beat the beef slices until thin. Season with salt and pepper, and spread one side thoroughly with mustard.

Tip: The acidity of the mustard helps tenderise the meat.
2 ✓

Place bacon rashers on top, sprinkle with finely chopped onion and the gherkins cut into strips.

Tip: The bacon fat bastes the lean beef from the inside during braising.
3 ✓

Roll up the meat tightly, tucking in the ends. Secure with cocktail sticks or tie with string.

Tip: Tight rolling is needed so it doesn't fall apart during cooking.
4 ✓

Heat oil in the casserole and brown the rolls on all sides until they get a brown crust.

Tip: This seared layer gives the sauce its colour and flavour.
5 ✓

Remove the meat. Fry a little onion (if left over) in the remaining fat, then pour in the wine. Scrape up the bottom.

Tip: The wine dissolves the stuck bits of flavour (deglazing).
6 ✓

Return the meat, pour over the stock (it should half cover the rolls). Cover and braise on a low heat for 1.5-2 hours.

Tip: Slow braising breaks down collagen into gelatin.
7 ✓

Once the meat is tender, remove it. Reduce the juices or thicken with a little flour mixed with water.

Tip: Remove the string before serving!

Recipe FAQ

Why beat the meat?
To ensure the meat is of even thickness, making it easier to roll up and cook evenly, as well as to loosen the fibres.

Ingredients

  • 800 g Beef topside (4 large slices)
  • 4 tbsp Mustard (medium hot)
  • 150 g Smoked streaky bacon (sliced)
  • 2 whole Onions
  • 3 whole Gherkins
  • 500 ml Beef stock
  • 200 ml Red wine
  • 3 tbsp Oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 tbsp Flour (optional for thickening)