When I was living in Germany, I met a woman named Irmgard Schröder. She was about my grandmother’s age when we met and we got along very well.
Eventually Irmgard became such a good friend, that I considered her my German Oma or German grandmother.
She cooked for my co-worker and I multiple times. She made wonderful German food!! It was divine. I never had anything she made that was not absolutely delicious.
When she served us traditional German meals, she would tell me about them.
One traditional dish she made us on a few occasions was this Authentic German Rouladen and Gravy Recipe. Rouladen is a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. It has a wonderful combination of flavors and is just so good!
Irmgard gave me her Authentic German Rouladen and Gravy Recipe.
Most German dinners are served with a side of Rotkohl (red cabbage), homemade sauerkraut, or cooked vegetables.
The combination of meat, starch, vegetable and gravy sauce is crave-worthy!
I love Rouladen served in a traditional style with cooked potatoes or Spätzel, vegetables and a thick gravy on top.
Supply List for Authentic German Rouladen and Gravy Recipe
Knife
Spoon
Kitchen string/twine or toothpicks
Optional—meat pounder or rolling pin
Ingredients for this Authentic German Rouladen and Gravy Recipe
1 1/2-2 pounds flank steak, butterflied/cut in half into about 1/4″ thick slices and pounded or rolled flat
1 (16 ounce or larger) jar of dill pickles, diced or small jar of dill relish
1/2 pound bacon slices
2 1/2 large white or yellow onions, diced (reserve 1/2 Cup for sauté)
2 Tablespoons butter
3 Cups water and 1 cube beef bouillon or 3 Cups beef broth
1 can 10.5 oz beefy mushroom soup (I use Campbells)
1 can 4 oz sliced mushrooms
4-6 Tablespoons all purpose flour
German or regular mustard spread on filets, to taste
Salt and pepper to taste
How to Make this Authentic German Rouladen and Gravy Recipe
- Butterfly the flank steak (cut it in half horizontally) into 2 thinner filets; about 1/4 inch thick. I like to pound mine flat with a meat pounder or roll it flat with a rolling pin.
- Sprinkle salt and pepper on the top side of each filet.
- Spread mustard on the top side of each filet (use as much as desired).
- Spread diced dill pickles or dill relish on top side of each filet.
- Spread diced onions on top side of each filet—reserving at least 1/2 C diced onion for the gravy.
- Place bacon on top side of each filet.
- Cut the filet into equal sizes against the grain of the filet.
- Roll up the sections of the filet.
- Tie each roll with kitchen string. If you do not have string, use a toothpick to secure the rolls closed.
- Heat skillet over medium heat and melt butter. Add 1 can of sliced mushrooms (not drained) and remaining onions. Place the Rouladen in the skillet and sauté until browned.
- In a separate bowl, stir 3 Cups beef broth or 3 Cups water and 1 cube of beef bouillon with 1 can of beefy mushroom soup.
- Pour water/soup mixture in the skillet with the beef rolls on medium heat. Simmer Rouladen rolls for about 45 minutes or until cooked medium.
- Remove meat and set it to the side. Keep Rouladen warm.
- Add 4T flour to simmering drippings while in pan; stir until desired consistency is reached—this makes an awesome gravy. If it is not thick enough, gradually add 1/2 Tablespoon of flour at a time until desired consistency is reached.
- Remove string or toothpicks. Serve Rouladen warm with warm gravy on top. For presentation, add a little cut up fresh parsley.
- Butterfly the flank steak (cut it in half horizontally) into 2 thinner filets; about 1/4 inch thick. I like to pound mine flat with a meat pounder or roll it flat with a rolling pin.
This Rouladen is delicious paired with starch and vegetable. For the most authentic experience, pair it with Spätzle or cooked potatoes and Rotkohl or cooked veggies.
For drink, serve Apfelshorle, which is equal parts Apple juice with club soda/carbonated water in a glass (at room temperature).
Another few tips for consuming this meal in an authentic German manner…
The overwhelming majority of Germans like to mix everything together on their dinner plates before eating. They like to taste all of the flavors at the same time.
I highly recommend eating in a similar manner if you make this Authentic German Rouladen and Gravy Recipe and choose to pair it with other traditional German sides.
To be even more authentic, eat this meal holding the knife in your right hand and the fork in the left—this is the German way to hold cutlery.
This is about as traditional a German experience you can have outside of Deutschland itself…
Authentic German Rouladen and Gravy Recipe
Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
An authentic German beef roll filled with delicious flavors and simmered in a skillet. Once cooked, the simmering drippings are easily turned into a delicious gravy to serve on top of the Rouladen.
Ingredients
- 1 1/2-2 pounds flank steak, butterflied/cut in half into about 1/4" thick slices and pounded or rolled flat
- 1 (16 ounce or larger) jar of dill pickles, diced or small jar of dill relish
- 1/2 pound bacon slices
- 2 1/2 large white or yellow onions, diced (reserve 1/2 Cup for sauté)
- 2 Tablespoons butter
- 3 Cups water and 1 cube beef bouillon or 3 Cups beef broth
- 1 can 10.5 oz beefy mushroom soup (Campbells)
- 1 can 4 oz sliced mushrooms
- 4-6 Tablespoons all purpose flour, for desired consistency
- German or regular mustard spread on filets, to taste
- Salt and pepper to taste
Instructions
- Butterfly the flank steak (cut it in half horizontally) into 2 thinner filets; about 1/4 inch thick. I like to pound mine flat with a meat pounder or roll it flat with a rolling pin.
- Sprinkle salt and pepper on top side of each filet.
- Spread mustard on the top side of each filet (use as much as desired).
- Spread diced dill pickles or dill relish on top side of each filet.
- Spread diced onions on top side of each filet—reserving at least 1/2 C diced onion for the gravy.
- Place bacon on top side of each filet.
- Cut the filet into equal sizes against the grain of the filet.
- Roll up the filet sections.
- Tie each roll with kitchen string. If you do not have string, use a toothpick to secure the rolls closed.
- Heat skillet over medium heat and melt butter. Add can of sliced mushrooms and the remainder of onions. Place the Rouladen in the skillet and sauté until browned.
- In a separate bowl, stir 3 Cups beef broth or 3 Cups water and 1 cube of beef bouillon with 1 can of beefy mushroom soup.
- Pour water/soup mixture in the skillet with the beef rolls on medium heat. Simmer Rouladen rolls for about 45 minutes.
- Remove meat and set it to the side (best kept warm).
- Add 4T flour to simmering drippings while in pan; stir until desired consistency is reached—this makes an awesome gravy. If it is not thick enough, gradually add 1/2 Tablespoon of flour at a time until until desired consistency is reached.
- Remove string or toothpicks. Serve Rouladen warm with warm gravy on top.
Notes
This Rouladen is delicious paired with a starch and vegetable. For the most authentic experience, pair it with Spätzle or cooked potatoes and Rotkohl or cooked veggies.
For drink, serve Apfelshorle, which is equal parts Apple juice with club soda/carbonated water in a glass (at room temperature).
Another few tips for consuming this meal in an authentic German manner...
The overwhelming majority of Germans like to mix everything together on their dinner plates before eating. They like to taste all of the flavors at the same time.
I highly recommend eating in a similar manner if you make this Authentic German Rouladen and Gravy Recipe and choose to pair it with other traditional German sides.
To be even more authentic, eat this meal holding the knife in your right hand and the fork in the left—this is the German way to hold cutlery.
This is about as traditional a German experience you can have outside of Deutschland itself.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
Guten Appetit!
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