Rouladen – German Beef Rolls

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A German Classic Perfect for the Holiday Season

The holiday season is a time for traditions, family gatherings, and hearty meals that bring comfort and joy. For me, one dish encapsulates the spirit of this special time of year: Rouladen. This quintessential German dish, with its tender beef rolls filled with smoky bacon, tangy pickles, caramelized onions, and mustard, is a centerpiece that never fails to impress.

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A First Taste of Rouladen

Rouladen has become one of my favorite dishes to serve during the holidays, not only because of its delicious flavors but also because of the memories it evokes. It takes me back to my first encounter with this dish at the Alpenhof, a German restaurant in Berks County, Pennsylvania, where I grew up. The Alpenhof was more than just a restaurant; it was a hub for the local community to celebrate German culture and cuisine.

I remember the first time I ordered Rouladen at the Alpenhof. There was something about the aroma of slow-braised beef stuffed with bacon and pickles and the rich, savory sauce that accompanied it. The rouladen were nestled alongside Spätzle and red cabbage—a classic pairing that complemented the dish perfectly.

With the first bite, I was hooked. The layers of flavor were extraordinary: the smokiness of the bacon, the sharp tang of mustard, the crunch and acidity of pickles, all encased in tender, melt-in-your-mouth beef. It was a dish that from that moment on, became a personal favorite.

A Dish Steeped in Tradition

Rouladen is a dish deeply rooted in German culinary traditions. It’s a staple at family gatherings and special occasions, especially during the colder months. While its exact origins are debated, Rouladen has been a beloved dish across Germany for centuries, with regional variations that reflect local tastes and ingredients.

In southern Germany, for example, you might find Rouladen paired with Spätzle, while in northern regions, boiled potatoes or dumplings are the side of choice. Despite these variations, the essence of Rouladen remains the same: it’s a dish that celebrates the art of slow cooking and the layering of flavors.

Perfect for the Holiday Season

During the holiday season, when the air is crisp and the days are shorter, there’s nothing quite as comforting as a pot of Rouladen simmering away on the stove. The aroma fills the house, creating an atmosphere of warmth and anticipation. For me, it’s the perfect dish to serve at a holiday dinner or a cozy gathering with friends.

The preparation itself is a labor of love. Rolling the beef around the fillings, securing them with twine, and braising them to perfection is a process that requires time and care. But the payoff is worth it—a meal that feels indulgent yet familiar, hearty yet refined.

Memories of the Alpenhof

The Alpenhof was a place that celebrated the rich culinary heritage of Germany, and it was there that my appreciation for German cuisine truly began. The restaurant was decorated in traditional Bavarian style, with wooden beams, carved accents, and cozy booths that made every meal feel like a festive occasion.

While the menu offered a variety of German specialties, Rouladen was always a standout. It wasn’t just the dish itself but the way it was presented—with pride and authenticity. The chefs at the Alpenhof treated every ingredient with care, ensuring that each bite was a harmonious blend of textures and flavors.

Over the years, I’ve tried Rouladen at other restaurants and even in Germany itself, but my memories of the Alpenhof remain the most vivid. It was there that I learned to appreciate the nuances of German cooking and the joy of sharing a meal that tells a story.

Why Rouladen Is Always on My Holiday Table

Rouladen has earned its place as a holiday favorite in my home for many reasons. Its rich, comforting flavors are perfect for the season, and its preparation feels like a celebration in itself. More than that, it’s a dish that carries so much meaning for me personally.

Whenever I make Rouladen, I think back to the Alpenhof and the people who first introduced me to this incredible dish. I think about the traditions it represents and the memories it has created around my own table. Most of all, I think about how food has the power to connect us—to our past, to our culture, and to the people we love.

Whether you’ve grown up with German cuisine or you’re discovering it for the first time, I encourage you to give Rouladen a try this holiday season. It’s more than just a recipe—it’s a taste of home, a celebration of heritage, and a dish that will make your holiday table truly unforgettable.

Rouladen Ingredients

For the Rouladen:

8 slices of beef (about 3-4 oz each, pounded to 1/4-inch thickness)
8 slices of bacon, cooked until some of the fat is rendered out
1/2 cup German mild mustard
4 German pickles, cut in half lengthwise
1 cup caramelized onions
Salt and pepper, to taste
Kitchen twine, skewers, or toothpicks

I love these metal skewers and they are reusable!

For the Braising:

1 large onion, roughly chopped
1 leek, cleaned and roughly chopped
1 medium carrot, peeled and roughly chopped
1/4 celery root, peeled and roughly chopped
1 tbsp tomato paste
1 bay leaf
4 sprigs fresh thyme
3 cups beef broth
1 cup water
2 tsp Maggi seasoning
2 tbsp vegetable oil

For the Sauce:

Strained braising liquid (from above)
2 tsp cornstarch
2 tbsp water

Salt and pepper, to taste

Instructions

Prepare the Rouladen:

Lay out the beef slices on a cutting board. Season both sides with salt and pepper.
Spread some mustard evenly over one side of each slice.
Place 2 slices of bacon, 1 pickle half, and some of the caramelized onions on each slice.
Roll up each beef slice tightly, tucking in the sides as you roll to secure the filling. Use kitchen twine, skewers, or toothpicks to secure the rouladen.

Braise the Rouladen:

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the rouladen on all sides until browned, about 2 minutes per side. Remove and set aside.
Add the onion, leek, carrot, and celery root to the pot. Sauté until softened, about 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes until slightly caramelized.
Return the rouladen to the pot and add the beef broth, water, bay leaf, and thyme. The liquid should almost cover the rouladen.
Bring to a simmer, cover, and reduce the heat to low. Cook for 1 hour 15 minutes, turning the rouladen halfway through.

Make the Sauce:

Remove the rouladen from the pot and keep warm.
Strain the braising liquid through a fine-mesh sieve, pressing the vegetables to extract as much liquid as possible. Discard the solids.
Return the strained liquid to the pot and bring to a simmer. Taste and season with salt and pepper.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the sauce until it thickens slightly, about 1-2 minutes.

Serve:

Remove the kitchen twine or toothpicks from the rouladen and plate them.
Spoon the sauce over the rouladen.
Serve hot with your choice of sides, such as boiled potatoes, spätzle, or red cabbage.

Enjoy your authentic German Rouladen!