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Smoked German Rouladen

Smoked German Rouladen

By Traeger Kitchen

This traditional German dish combines thinly sliced beef with a savory, crunchy dill pickle center. Served with a warm, flavorful gravy this will quickly become a new favorite.

Prep Time

25 Minutes

Cook Time

2 Hours
30 Minutes

Pellets

Oak

Ingredients

Number of people serving

4

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Units of measurement:
main
2 Pound Beef, eye of round
4 Tablespoon Mustard, German stone ground
1 Pound thick-cut bacon
2 Large yellow onion, thinly sliced
1 Jar dill pickle spears
1 Teaspoon salt
1/2 Teaspoon cracked black pepper
2 1/2 Cup beef stock
1 Tablespoon Worcestershire sauce
1 Bay Leaf
2 Clove garlic, smashed
2 Tablespoon corn starch
4 Tablespoon cold water
1 Cup heavy cream

Step

  • 1

    Place each slice of beef (1/4 inch thick) between 2 layers of plastic wrap and pound thin using a meat mallet. Generously spread one side of each filet with 1/2 tablespoon of mustard. Place bacon, onions and pickle slices on each steak.

  • 2

    Wrap the steak around the bacon, pickles and onions to form a tight roll. Use string of toothpicks to hold the roll together. Season with the salt and cracked black pepper.

  • 3

    When ready to cook, start the Traeger grill and set the temperature to 185 degrees F and preheat for 10-15 minutes. Place the rolls directly on the grill grate and smoke for 30 minutes.

    185 ˚F / 85 ˚C

    00:30

    Super Smoke

  • 4

    Remove the steak rolls from the grill, close the lid and increase the temperature to 325 degrees.

    325 ˚F / 163 ˚C

  • 5

    Allow the grill to preheat while you prepare the braising liquid. In a large baking dish, combine the beef stock, Worcestershire sauce, bay leaf and smashed garlic cloves.

  • 6

    Return the steak rolls to the grill and sear on each side (approximately 3-5 minutes per side).

    325 ˚F / 163 ˚C

  • 7

    Gently arrange the steak rolls in the braising liquid and place the pan on the grill. Cook for 1 1/2-2 hours or until the steak is very tender. Remove the steak from the dish to a separate platter and cover with tin foil.

    325 ˚F / 163 ˚C

    02:00

  • 8

    Heat the baking dish on the stove top. Combine the cornstarch and cold water in a separate bowl. Stir the cornstarch mixture and cream slowly into the juices in the baking dish. Bring the gravy to a boil, stirring constantly for 1-2 minutes.

  • 9

    Return the rolls to the warm gravy and serve immediately. Enjoy!

My Notes


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