Rouladen Classic German

Rouladen – a classic German dish

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Meathy & delicious rolls

Just thinking about this absolutely delicious dish is making my mouth water – Rouladen or Roulades (english way of writing it) are a classic German dish that you can eat in every German restaurant. But it is actually not that hard to make at home either.

This recipe is the classic recipe of my family. There are different filling in different areas of Germany. I was born and raised in Bavaria or to be more specific – Frankonia. Frankonia is a small area in the very north of Bavaria. I can tell you – we sure love our food and beer (total stereotype but true)

Rouladen are basically filled meat that is rolled up and served with sauce. In Frankonia typically served with Kloss (Potato dumplings and my absolute favorite). This is definitely comfort food to me and I hope you try and love it too. My Husband is American and can’t get enough when I make them.

What you need

For 8 Rouladen:

  • Thin sliced beef (I like to use the Milanesa cut from Walmart – there are 8 slices in one pack which makes 8 Rouladen)
  • 2 big Pickles
  • 1/2 Onion
  • Mustard
  • Spices

For the sauce:

  • 1/2 Onion
  • 2 Carrots
  • 1/2 Celery
  • Bacon
  • Water
  • Spices (Salt, Pepper, Chicken broth)
  • Some cream

Also: Oil and a big pot to cook everything

classic german rouladen recipe

Do you want some more delicious recipes to try?
Homemade Pizza
Banana Pancakes
Bolognese Sauce from scratch

How to make them

  1. Place the meat slices on a big piece of parchment or wax paper and cover them with a layer of mustard.
  2. Sprinkle some Salt and Pepper over the mustard.
  3. Cut all vegetables in small pieces and cut the pickles in quarters length wise. The Onion for inside the Rouladen can be cut in small cubes or long slices. Cut the bacon in small stripes. Place the pickles, bacon and Onion on top of the meat and roll them up. To make sure they do not open during the cooking process use toothpicks to close them up.
  4. Cover the bottom of your pot in oil and set on high heat (I usually set it on 5) once the oil is hot add the rolled up Rouladen and let them brown. Once browned all around add the cut up vegetables and enough water to cover everything. Season to taste and let it simmer for at least 60 minutes. The longer the better.
  5. The Rouladen should be super soft by now. Take them out and set them on a separate plate and put them aside. Using a blender you want to combine everything that is left in the pot until you get a smooth sauce. Add some cream to it and taste it again. Put the rouladen back inside the pot. If you need to add some more water or spices you can still do that now. Let it simmer for a few more minutes.
  6. Serve with your choice of a side (The classic would be potato dumplings but it tastes really good with noodles too)

If you are not a fan of pickles you can simply leave them out even though I would consider still cooking them and take them out later. It makes a big difference in the flavor. My Mother in law does not like pickles but loved the Rouladen.

When you are done you should have unbelievable tender meat that almost falls apart. Before you dive in don’t forget to take out the toothpicks.

In German restaurants you will typically also be served sauerkraut or blaukraut with you Rouladen.


I always like to make more than we eat and freeze some with sauce in a tupperware box. It makes a super easy and fast lunch for me and my toddler during the week while my husband is working. All you need to do is take them out and slowly heat them up either in the microwave or in a pot.

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