Roladen With Spaetzle

READY IN: 1hr 30mins
Recipe by Janet Alexander

During my years living in Germany I learned many good dishes and this is one of my family's favorite. It is especially good on those cool evenings when you want some "comfort" food. You can use beef or veal, spaetzle (German noodles) or regular noodles.

Top Review by Chef Schlukbier

I add two additional ingrediants: brown mustard and diced sweet pickles to the meat with the bacon and onions before rolling and always tie them with cooking twine rather than tooth picks. This allows me to make longer rolades that I cut after for serving. I also use only fresh mushrooms and always red wine and vinegar as it is marinating and do not use cornstarch but beef stock to swim the rolades until the gravy is rich and ready. With red cabbage and new pototoes this is family favorite.

Ingredients Nutrition


  1. Ask the butcher to slice the beef or veal very thin. Place the meat between plastic wrap and pound it as thin as possible then set it aside.
  2. In a large frying pan cut the bacon into small pieces and brown over a medium heat. Dice the onions and mushrooms and add to the bacon. Saute all until well browned and mixed.
  3. Salt and pepper the beef slices. Put the mixture on a slice of beef and roll up, securing with a toothpick.
  4. Add the butter to the frying pan and place the rolled beef in the frying pay with any excess bacon/mushroom mixture. Brown the roladen on all sides.
  5. If using beef base dissolve in 2 cups of water. Pour beef base or beef broth over the roladen and simmer covered for 1 1/2 hrs until very tender. Add water as needed to insure that there is plenty of liquid.
  6. Mix the corn starch with 1 cup of water and thicken the gravy.
  7. Meanwhile cook the spaetzle or noodles in salted water until tender.
  8. Serve the roladen over the spaetzle with the gravy.

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