Highlight
Whenever chilly weather sneaks in, beef rolls with spätzle hit my comfort food sweet spot. Low and slow cooking turns plain beef into the softest, tastiest treat. Spätzle lap up all that rich sauce—you can't beat it. Try mixing mustard, pickles, onions, and bacon in that silky beef broth. Once you get a forkful with a splash of red wine in the sauce, you'll know why this dish is a Sunday staple for so many families.
The first time I tried making these, I was so nervous, but the smell while the rolls cooked pulled me in. That first taste? Total game changer. Now they're a regular in our kitchen traditions.
Ingredients
- Thin beef slices: go for topside, and pound them until they're super flat to get them nice and even
- Punchy mustard: Dijon or a medium-hot type works, throwing in loads of flavor and blending with the sauce
- Crisped-up bacon: packs in smokiness and keeps everything from getting greasy
- Chopped onions: add sweet and deep flavor, especially after slow browning
- Pickles: add a fresh little zap and crunchy bite, stick with the ones that feel firm
- Salt, pepper, and paprika: season well for warmth; go with sweet paprika if you like a rounder note
- Flour: roll the stuffed beef in it, helps with that silky sauce and a gentle crust
- Beef stock or strong broth: for a deep, rich sauce base
- Dry red wine: gives depth—pick one you’d actually drink
- Fresh thyme: drops in a bit of herby aroma during the simmer
- Fresh mushrooms: stir in earthiness and thicken up the sauce at the end
- Cream: finishes the sauce smooth and lush
- For the spätzle—eggs, flour, milk, salt: grab fresh eggs and fine flour for the softest noodles
Easy step-by-step directions
- Garnish and serve:
- Put your fluffy spätzle on a plate, top with rolls and loads of sauce, and a sprinkle of fresh thyme on top for a nice boost
- Make the spätzle:
- Combine flour, eggs, milk, and salt to a smooth dough and let it chill for a bit. Push it through a spätzle press or coarse sieve over boiling salted water. When they pop up to the top, fish them out and mix with butter right away
- Finish the sauce:
- Lift out the rolls, crank up the heat and simmer that liquid until it's slightly thick. Stir in lukewarm cream and your fried mushrooms, adjust taste, slip the rolls back in, and let everything warm through together
- Braise gently:
- Pour in stock and wine, throw in thyme, bubble it once, then turn it super low. Cover and let things hang out for about an hour and a half until the beef is super soft
- Sear the rolls:
- Heat up your pot, add oil, and brown those rolled-up beef packs on every side until they're caramel-colored everywhere
- Dust with flour:
- Toss your rolled-up beef all over in flour so you end up with a spoon-coating sauce later
- Stuff and roll the beef:
- Spread mustard on each slice, dust with paprika, salt and pepper. Add bacon, onion, and pickle to one end, then roll up snugly and secure with toothpicks or string
- Pound out the beef:
- Spread out your beef slices and flatten them to about 1/4 inch so they’ll cook evenly and get tender
- Slow-cook onions:
- Toss your chopped onion into a little oil and cook slow on medium, stirring a lot. Don’t rush—it takes about 15 minutes till they're soft and golden
Highlight
Good stuff to know
The long cook makes the beef melt-in-your-mouth soft, just how you want it
That red wine and cream are flavor boosters for an extra-rich sauce
Mustard and pickles add a uniquely German tang
If you make them ahead, these rolls taste even better the next day
Honestly, the crispy bacon is my undercover favorite part. It layers in a smoky hit and the beef gets so tender. Best moment? My husband broke into song from pure happiness after just one bite!
Keeping and leftovers
Store rolls, with plenty of sauce, airtight in the fridge up to three days. You can freeze leftovers, too. Just reheat gently in a pot and you'll have a fancy meal ready in no time. They taste as good as fresh after a gentle warm-up.
Variations and swaps
Feel free to swap in pork or turkey slices instead of beef. If bacon's not your thing, dried ham or pan-fried mushrooms work. Want to skip the wine? Use more broth with a splash of grape juice for color—it works great.
Serving ideas
Home-style spätzle or wide egg noodles are classic with these rolls, but a crisp green salad on the side is a perfect match. If sauce is left, pour it over mashed potatoes or dumplings. Nothing goes to waste!
Highlight
Traditional delight and German culture
Beef rolls serve as real-deal comfort food for country weekends, especially around Swabia and Franconia, where folks pair them with spätzle. They're a great example of simple ingredients building big flavors, just like so many German slow-cooked classics.
Recipe FAQs
- → What makes the filling inside beef roulades taste so good?
It's all about browning the onions, crisping up the bacon, and spreading tangy mustard with some crunchy pickles. Toss in some paprika and fresh cracked pepper for even deeper flavor.
- → Can I make spaetzle ahead and fry it later?
Definitely. Boil your spaetzle, let it cool, and toss it in a pan with butter when you're ready. You'll get those golden, crisp edges and loads of flavor.
- → What else goes well with rouladen?
Try potato dumplings, simple boiled potatoes, or some sweet and tangy red cabbage. All work great with the saucy beef.
- → How do I keep the meat super tender while braising?
Just braise low and slow so your beef cooks gently all the way through. That way, it'll end up crazy tender and pick up loads of flavor.
- → How can I make the sauce extra creamy?
Reduce that braising liquid till it thickens, then stir in some cream or a spoonful of crème fraîche. If it needs more body, a little flour does the trick.
- → What's the best way to season roulades?
Classic combo: mustard, salt, pepper, some sweet paprika, and maybe a sprig of thyme for a fresh kick.
Beef roulades with spaetzle
Stuffed beef rolls, tasty sauce, and spaetzle – just what you want for a chill night in.
Ingredients
→ For the beef rolls
→ For the spaetzle
Steps
Put the beef rolls with sauce and spaetzle on plates. Feel free to sprinkle fresh thyme on top and eat right away.
Toss your hot spaetzle in butter and scatter with fresh parsley. Want some crunch? Fry them up in more butter until golden.
Boil salty water in a big pot. Working in batches, push your dough through a spaetzle press or a big-holed sieve. Once they float, let them simmer 2–3 minutes. Scoop them out with a slotted spoon and let the water drain off.
Mix flour, salt, eggs, and milk in a big bowl until you get a shiny, sticky dough. Add more milk if you need it. Let it sit 5–10 minutes.
Put the beef rolls back into the sauce and gently heat them. Don’t let them fall apart.
Carefully pull the beef rolls from the pot and set them aside. Boil the sauce down until it’s thicker and glossy. Stir in the cream, add your sautéed mushrooms, and check the flavor with salt, pepper, or paprika.
Let the rolls gently simmer for about 90 minutes so the beef gets nice and tender.
Splash in the beef stock and wine, let it come to a boil. Drop in your beef rolls. Throw in the thyme, cover the pot, and turn down the heat so it barely bubbles.
Heat the rest of the oil in your Dutch oven. Brown the prepared rolls all over so they’re evenly colored.
Tightly roll up the beef with the filling, secure with kitchen twine or toothpicks, then dredge each roll in flour until covered.
Spread mustard on each beef slice, sprinkle with salt, pepper, and plenty of paprika. Line the short edge with about 1.5 tbsp each of chopped pickles, caramelized onions, and bacon pieces.
Lay the beef flat and pound each slice to about 0.6 cm thick using a meat mallet or the bottom of a heavy pot.
Cook onion strips in 2 tablespoons of oil on low, stirring now and then, for about 15 minutes until golden and soft.
Notes
- Crisping the bacon first cuts down on grease and adds a richer taste.
- Boiling down the sauce makes it thicker and tastier. Splash in cream until it's as silky as you want.
Required Equipment
- Dutch oven or braising pot
- Meat mallet
- Spaetzle press or large-holed sieve
- Cutting board and sharp knife
- Kitchen twine or toothpicks
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Has gluten (wheat flour, spaetzle), eggs and dairy (cream, butter); has pork (bacon)
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 670
- Fat: 35 g
- Carbs: 45 g
- Protein: 38 g