Recipe
How To Make Veggy-Stuffed German Rouladen
This German rouladen recipe is unlike any meat dish you’ve grilled, sautéed, or broiled before. German for “rolled meat,” rouladen is thinly rolled top-round steak stuffed with veggies and wrapped in a fine layer of bacon. It’s served with potato balls (kartoffelknödel) or spaetzle, two side dishes that soak up every meaty gristle and flavor.
This recipe has been in my family for generations and “crossed the pond” with my great-grandmother in the 1920s. Today, my grandfather is an expert at this recipe, knowing exactly which meats and varieties of parsley to use.
Prepping the rouladen is easy; the cook time is three hours, but refilling the pan with chicken stock every 20 minutes is worth it. The meat will slice like butter, the vegetables inside acting as a refreshing crunch.
German Rouladen Recipe
- Prep Time: 30 mins
- Cook Time: 3 hrs
- Total Time: 3 hrs 30 mins
- Servings: 6
Ingredients
- 3 long slices top round steak thinly sliced
- Dijon mustard
- Carrots
- Dill pickles
- Garlic salt
- Onion
- Celery
- One container chicken or beef broth
- 6 bacon strips
- Parsely
- Toothpicks
Step 1
#SpoonTip: If necessary, go to a butcher and ask for rouladen (thinly pounded) meat.
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
#SpoonTip: if you run out of broth, you can substitute pickle juice or water. The goal is to keep the meat moist.
Step 9
This German rouladen recipe looks daunting on screen, but time will melt as the spiced aromas and meaty whiffs invade the senses. Play some traditional German folk music, watch Obama speak at the Brandenburg Gate (I was lucky enough to attend!), or ogle at the soccer players for Bayern Munich. I’m sure those men adore homemade rouladen, too.