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German Wagyu Beef Rouladen with Spaetzle

Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor


  • 1 Double 8 Cattle Company Fullblood Wagyu Top Round Steak Tenderized
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • Paprika (to season)
  • 6 TBSP Whole Grain Mustard (split into four equal portions)
  • 8 Slices Bacon (split into four equal portions)
  • 8 Slices Dill Pickles (split into four equal portions)
  • 2 TBSP Grapeseed Oil
  • Fresh Parsley (chopped) (to garnish)


  • 3 CUP Beef Stock
  • 1/2 CUP Red Wine
  • 1 TBSP Tomato Paste
  • 1 TBSP Whole Grain Mustard
  • 1/4 TSP Paprika
  • 1/2 Yellow Onion (finely diced)
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 3 TBSP Cornstarch
  • 2 TBSP Cold Water


  • 2 1/4 CUP All Purpose Flour
  • 1/4 TSP Nutmeg
  • 2 Large Eggs
  • 3/4 CUP Milk
  • 1/2 TSP Freshly Ground Black Pepper
  • 1/2 TSP Kosher Salt
  • 2 TBSP Butter


Preheat oven to 350°F.

Prepare the Fullblood Wagyu top round tenderized steak by pounding it to 1/4 inch thick. Be careful not to make holes in it by pounding the meat too thin.

Cut the Fullblood Wagyu beef into 4 pieces, each one 5 inches x 9 inches.

Sprinkle each piece of beef with kosher salt, freshly ground black pepper, and a pinch of paprika.

Evenly spread 1 1/2 tablespoons of whole grain mustard over each of the 4 pieces of beef.

Place two pieces of bacon over each piece of Fullblood Wagyu beef, side by side, trimming any part of the bacon that extends over the edge.

Starting with the short end of the beef, place two pickle slices side by side (it’s okay if they extend over the edge).

Take the short end of the piece of beef and fold it up and over the pickles.

Continue rolling until it is completely rolled. Take a skewer or toothpick, and secure the roll (so it doesn’t unroll).

At this time, trim any excess pickle sticking out the sides so it is even with the sides of the roll.

Roll up the remaining 3 pieces of Fullblood Wagyu beef in the same manner.


Place the following gravy ingredients (beef stock, red wine, tomato paste, whole grain mustard, paprika, yellow onion, kosher salt, and freshly ground black pepper) in a medium bowl.

Stir together and set aside.


In a Dutch oven (or a large, heavy bottomed, oven-safe dish), heat the grapeseed oil over medium-high heat.

Add the Fullblood Wagyu beef rolls to the pan, seam side down.

Sear the beef rolls for a few minutes until lightly browned. Then, flip the rolls over, and sear the other side.

Place the rolls on their sides if necessary to sear the entire outside of each of the beef rolls.

Once Fullblood Wagyu beef rolls are browned, add the prepared gravy mixture to the pan.

Stir gently to scrape up any browned bits on the bottom of the pan.

Bring liquid to a boil over medium-high heat.

Then cover the pot with a lid, and place it in the preheated oven at 350°F.

Cook the dish (covered) for around 1.5 hours until the beef is tender. Be sure to flip the rolls over a couple of times during the cooking process.


Bring a large pot of salted water to a boil.

In a large bowl, combine the all purpose flour, nutmeg, kosher salt, and freshly ground black pepper. This is your flour mixture.

In a separate bowl, combine the eggs and milk with a whisk.

Pour the egg mixture into the flour mixture, and stir well.

Note: The batter should be slightly thicker than pancake batter.

Working over a pot of boiling water, press the batter through a spaetzle noodle dumpling maker (note: if you do not have a spaetzle noodle dumpling maker, you can use a colander with 1/4 inch wide holes).

Let the dough drop into the water.

When the dough rises to the surface, remove it from the pot of water and place it in a colander.

Once all of the spaetzle is done, heat 2 tablespoons of butter in a large sauté pan.

Once the butter is melted and hot, add the spaetzle and sauté until crisp and golden on the outside.


Remove the pot containing the Fullblood Wagyu beef rolls and gravy from the oven.

Carefully remove the skewers/toothpicks from the rolls and discard the skewers.

Leave the liquid/gravy in the pot.

Cover the beef rolls with foil, and set the beef rolls to the side.

Place the pot with the liquid/gravy on the stove top over medium-high heat.

Combine the cornstarch and cold water in a small bowl.

Then, add the cornstarch and cold water to the liquid/gravy that is already in the pot.

Bring the gravy mixture to a boil, stirring until it’s thickened. (If necessary, add a bit more cornstarch and cold water to the gravy if it is not thick enough).

Taste the gravy, and add additional kosher salt, freshly ground black pepper, and paprika as needed.

Take the foil off of the Fullblood Wagyu beef rolls, and cut each roll into 3 to 4 slices.

Place the beef slices over the spaetzle, and spoon gravy on the top.

Garnish with chopped parsley (if desired), serve, and enjoy!

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