Rinderroulade

Name: Rinderroulade
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: German
Ingredients: 4 thin beef top round slices (about 150g each); 4 tsp sharp German mustard; 2 large dill pickles, quartered lengthwise; 2 medium onions, one diced, one sliced; 100g smoked turkey breast; 2 tbsp vegetable oil; 500ml beef broth; 200ml red wine; 2 tbsp tomato paste; 2 tbsp flour; Salt, pepper; Bay leaves, allspice berries

Rinderroulade (RIN-der-roo-LAH-deh)

Beef Roulade

⏱ Prep Time 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 470 kcal

Thin slices of beef rolled around a filling of mustard, onions, and pickles, braised in rich brown gravy until fork-tender.

Nutrition & Info

Protein 38.0g

Carbs 12.0g

Fat 30.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

large Dutch oven kitchen twine or toothpicks sharp knife

Presentation Guide

Vessel: deep oval platter

Garnishes: fresh parsley, gravy

Accompaniments: Rotkohl, Kartoffelknödel

Ingredients

4 thin beef top round slices (about 150g each)
4 tsp sharp German mustard
2 large dill pickles, quartered lengthwise
2 medium onions, one diced, one sliced
100g smoked turkey breast
2 tbsp vegetable oil
500ml beef broth
200ml red wine
2 tbsp tomato paste
2 tbsp flour
Salt, pepper
Bay leaves, allspice berries

Instructions

1
Lay beef slices flat, season with salt and pepper. Spread each with a thin layer of mustard.
2
Place strips of smoked turkey, diced onion, and pickle spears along one edge of each slice. Roll up tightly and secure with twine or toothpicks.
3
Sear roulades in hot oil in a Dutch oven until browned on all sides. Remove and set aside.
4
In the same pot, sauté sliced onion and tomato paste for 3 min. Sprinkle in flour and stir.
5
Deglaze with red wine, then add beef broth, bay leaves, and allspice. Return roulades to the pot.
6
Cover and braise at 160°C (325°F) for 2 hours until fork-tender. Remove roulades, strain and thicken the gravy.

💡

Did You Know?

Rinderrouladen are considered the quintessential German Sunday roast — many families have passed down their exact filling recipe for generations.

Chef's Notes

Equipment Tips

large Dutch oven
kitchen twine or toothpicks
sharp knife

Garnishing

fresh parsley, gravy

Accompaniments

Rotkohl, Kartoffelknödel

The Story Behind Rinderroulade

Rouladen became a fixture of German bourgeois cuisine in the 19th century, when the technique of braising rolled meat in gravy became widespread. The dish showcases the German talent for slow-braised beef, transforming an economical cut into something magnificent. It remains a Sunday tradition across central and northern Germany.

🕐 Traditionally enjoyed sunday dinner 📜 Origins: 19th century

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