Alternatively you can make larger rouladen and serve one large rouladen per person. They need to be large enough to stuff and roll up, at least 4×6 inches in size and about 1/4 inch thick. You can save time by assembling the rouladen in advance and chilling them until you’re ready to cook them. Rouladen are enjoyed throughout the year in Germany but are often associated with Sunday dinners and special occasions like Christmas Eve. The filling is enclosed by rolling up the meat strips and the roulades are then browned and slow-simmered in a rich gravy. Rouladen is a traditional German dish featuring long, thin strips of meat slathered with mustard and filled with bacon, onions, and pickles. Today I’m sharing my homemade Rouladen recipe with you and I’m confident you’re going to love it as much as we do! What Are Rouladen? Rouladen is one of my all-time favorite German dishes and its accompanying gravy is arguably the king of all gravies. (I still do.) For me the gravy was one of the primary highlights of the meal. When a meal included gravy she always knew to make extra when we came over because I would heap copious amounts of it over my meat, potatoes, Knödel, Rotkohl, Sauerkraut, you name it. My Oma was famous for her Kasseler, Kartoffelpuffer, Sauerbraten and her Rouladen. Growing up in Stuttgart, we regularly enjoyed family dinners with my Oma and Opa. Mouthwateringly delicious, this authentic Rouladen recipe is the only one you’ll ever need! One of Germany’s most famous and delicious dishes, Rouladen are beef roulades filled with bacon, onions, mustard and pickles, then browned and simmered in the richest gravy imaginable.
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