Beef roulades Rouladen

German braised beef roulades

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Is there a Sunday dinner that calls home more than beef roulades for a German? We absolutely love them and I always make double the portion so that I can freeze some. So I always have some at home.

Sometimes I’m a little “weekend philistine” because I like to stand in the kitchen on Sundays and then have these wonderful beef roulades in the evening. Quite classic, just like in the past. 🙂 But nowadays, we mostly are not just 2, but even 4 people in the kitchen. Everyone does what they can and I love it.

I just like the classic recipes. And add some homemade red cabbage and mashed potatoes. Splendid. The perfect Sunday meal. And as I mentioned already that I always make double and freeze them, I sometimes have them as a weeknight dinner as well.

My tips for the perfect beef roulades:

  • Ask the butcher whether he can cut the beef slices nice and thin for you
  • Make sure to add the meat juices to the sauce again
  • use a good red wine for the sauce. The dish stands or falls with the sauce.
  • If you don’t have kitchen thread, just use toothpicks. But don’t forget to pull the toothpick out before serving.

love, sabrina x

My wine recommendation for the beef roulades:

A nice Pinot Noir or if you can get your hands on a German Spätburgunder goes really well with it and is also not too heavy

German beef roulades

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A German Sunday roast

  • Prep time:
    30 minutes
  • Cook time:
    2 hours
  • Total time:
    2 hours 30 minutes


4 servings
800 g beef slices—best is beef from the leg (4 pieces)
1 onion
2 Tbsp mustard
4 pickled gherkins
4 slices of thin bacon
Salt & pepper
1 Tbsp clarified butter/ sunflower oil/ or Ghee
1 onion
2 carrots
1 leek
1/2 celery root
1 Tbsp tomato paste
400 ml beef stock
500 ml red wine – Spätburgunder works really well
2 dried bay leaves
5 juniper berries—slightly pressed
1 Tbsp clarified butter/ sunflower oil or Ghee
Salt & pepper


  • Toothpicks or kitchen twine to hold the roulades together

Steps of preparation


  1. Season the meat slices generously on both sides
  2. Cut the onion and the pickles into really thin strips
  3. Brush the mustard on one side of the beef
  4. Then put the bacon on top and put some thin onion strips and pickles on topRouladen
  5. Fold the meat slices in lengthways and roll them up.Roulades
  6. Repeat with all slices.
  7. Either tie the roulades with the kitchen twine like a package or pin the end with a toothpick.Rouladen

sauce and roulades

  1. Clean/ peel the leeks, onions, carrots, and celery roots and cut into pieces.
  2. Heat 1 Tbsp clarified butter in a large roaster and sear the roulades on all sides.
  3. Take the roulades out of the roaster and set them aside in a deep plate.
  4. Put the remaining clarified butter in the roasting pan and roast the vegetables in it.
  5. When the vegetables have got a nice colour, add the tomato paste and stir.
  6. Deglaze with half of the red wine and simmer for about 3 minutes.
  7. Add the rest of the red wine and the beef stock.
  8. Add the bay leaf and juniper berries
  9. Put the roulades with the leaked meat juice in the roaster and put on the lid
  10. Braise over medium heat for about 1.5-2 hours.
  11. Take the roulades out of the roaster and place them back in a deep plate.
  12. Pour the sauce through a sieve into a saucepan, bring to the boil again, and season with salt & pepper to taste.
  13. Add the roulades to the sauce again
  14. Enjoy with some red cabbage and mashed potatoes


Have the beef slices cut thinly at the butcher you trust, otherwise it is best to use a plating iron (or a heavy pan) to pound the roulades thinly.

How do you like the recipe?

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You tried this recipe?

Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.


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