Classic Beef Rouladen Recipe made with beef, bacon, mustard, dill pickles, onion, carrots, tomato paste, red wine, and beef stock.

So… this Classic Beef Rouladen Recipe honestly reminds me of the first time I saw my grandmother roll anything other than laundry — and trust me, she took laundry very seriously. I was probably ten, maybe eleven, and there was this rainy Sunday where it felt like everyone was trapped in the house together, just slightly annoyed but also somehow happy about doing nothing. You know those days?

She pulled out these long pieces of beef and lined them like soldiers on her old cutting board — the one with a crack down the middle no one was “allowed” to notice. She slathered mustard on, tossed onions around like confetti, tucked bacon inside, then — and this is where I thought she’d lost it — added dill pickles. I remember thinking, pickles?? In beef?? Has the world ended? I still laugh about how suspicious I was.

Fast forward a bit — the rouladen was simmering away like it had nowhere to be, the house smelled like onions and Sunday and my grandfather’s pipe tobacco drifting in from the porch. I remember leaning on the counter, watching her flip them with tongs like she was turning little secrets over in the pot. And maybe she was — that’s what it always felt like, cooking with her.

The first time I made this Classic Beef Rouladen Recipe myself, I got flustered. I accidentally rolled one backwards, and one unraveled like it was protesting its future. I tied it back together, slightly crooked, kind of like how life feels some weeks. When I poured in the red wine, I panicked because it looked too watery — but, just like people say (annoyingly), things came together eventually.

this recipe

And when I stuck the knife in to check for tenderness — it really did fall right off. I stood there in my tiny kitchen, wearing socks that didn’t match, feeling more capable than I had any business feeling. Funny how one bite can make you feel connected to a memory that’s years and miles away.

Ever made something that surprised you like that?

Why You’ll Love This Classic Beef Rouladen Recipe?

This Classic Beef Rouladen Recipe is the sort of dish that looks complicated but… isn’t. Well, not too complicated. It’s just a bit… sentimental. Like handwritten letters or calling someone just because.

You take thin slices of beef, smear mustard on them like you’re writing a short story, pile bacon + pickles + onions inside, and roll it all up so it feels like you’re packing a tiny suitcase. The combination sounds weird until you taste it — smoky, tangy, deeply savory, kind of like it grew up in a quiet German village and then moved somewhere cool but still visits home on holidays.

The best part is how the rouladen braises slowly in red wine + beef stock until it forgets who it used to be and becomes tender and soft, like it finally let its guard down. Then there’s the gravy — rich but not heavy, slightly bright, especially if you add a splash of pickle brine (a small rebellion I fully endorse).

It’s a dish that makes you feel like you spent hours in the kitchen even if you wandered away for half of it.

And honestly… don’t we all deserve a meal that makes us look impressive with minimal emotional damage?

Ingredient Notes:

Before diving in, here’s a casual tour of what goes into this Classic Beef Rouladen Recipe and why it matters:

• Beef round or flank: Needs to be thin enough to roll; if it’s too thick, give it a gentle whack. Therapeutic.

• Dill pickles: They sound like the oddball cousin at a wedding, but they make the whole thing sing.

• Bacon: Adds smoky richness — no notes.

• Onion: Softens inside the roll, melting into the meat.

• German mustard: Bold, sharp; Dijon is fine if that’s what your fridge offers.

• Salt + pepper: Inside + out — simple but necessary.

• Carrots + onion: They help build the gravy; they’re like backup singers who secretly carry the show.

• Tomato paste: Gives body and a slight sweetness.

• Flour: Thickens the sauce — it’s doing more work than you think.

• Red wine: Don’t overthink the bottle; something you’d drink is good enough.

• Beef stock: Provides depth — like the bassline of a song.

• Pickle brine: Optional but adds a fun little zing. Try it once and see.

How To Make Classic Beef Rouladen?

Step 1 — Assemble the Rouladen

Slice the pickles into thin spears.
Lay your beef flat, sprinkle with salt + pepper, spread mustard across like you mean it.
Place a strip of bacon, a couple pickle spears, and onions on top.
Fold the long edges inward a bit and roll from short end to short end — think burrito vibes, but not as messy.
Secure with toothpicks or twine. Imperfect rolls are allowed. Life isn’t straight, why should beef be?

Step 2 — Sear

Heat oil in a Dutch oven and sear rouladen on all sides until browned — no need to rush; they’ll tell you when they’re ready.
Move them to a plate. Try not to taste yet.

Step 3 — Sauce Base

Add onions + carrots to the same pan; let them soften.
Add tomato paste, stir until it turns darker, maybe sticks a little.
Sprinkle flour; stir.
Pour in red wine — listen to that hiss — then beef stock.
Scrape up the good bits stuck on the bottom. That’s pure flavor whispering to you.

Step 4 — Braise

Nestle the rouladen back into the pot.
Cover, turn heat low.
Let them braise at least an hour.
Check tenderness by poking a knife into one; if it falls off easily, you’re good. If it resists? Let it keep simmering. Sometimes food — and people — need more time.

Step 5 — Reduce

Take rouladen out.
Simmer sauce uncovered until it thickens. Stir in butter + optional pickle brine.
Taste. Adjust seasonings.
Try not to have an existential crisis over how good gravy can be.

Step 6 — Serve

Pour gravy over rouladen.
Serve warm.
Pretend you’re in a little German village by a window watching snow fall, even if it’s July.

Storage Options:

Leftovers keep in the fridge up to three days; honestly, they taste even deeper the next day — like soup or memories.

You can freeze rouladen (with gravy) up to three months. Thaw overnight, warm gently.
Please don’t microwave if you can avoid it. It deserves better.

Variations and Substitutions:

Classic Beef Rouladen Recipe is traditional, but tradition always had rebels:

• No bacon? → Try prosciutto.

• No pickles? → Capers or sauerkraut work.

• No wine? → Just more beef stock — it’s fine.

• Extra veggies? → Mushrooms make sense.

• Dijon only? → Totally acceptable.

• Beef swap? → Try pork or veal.

Cooking is not a religion. Do what feels right.

What to Serve with Classic Beef Rouladen?

Rouladen is cozy, so pick comforting sides:

• Mashed potatoes (my favorite)

• Spaetzle

• Buttered egg noodles

• Braised red cabbage

• Roasted carrots

• Crusty bread

Honestly… mashed potatoes are the move. They soak up gravy like poetry.

Frequently Asked Questions:

Do I need pickles?
Tradition says yes. But you’re the one eating — do what works.

Does it freeze well?
Absolutely — and reheats beautifully.

My rouladen fell apart — why?
Maybe your roll was loose or you forgot twine. It happens. Still tastes good.

If you try this Classic Beef Rouladen Recipe, I’d honestly love to know how it turned out.
Did you burn the onions a bit? Add too many pickles? Sip the wine while waiting and forgot a step?

I’ve been there.

Cooking is messy and weird and kind of wonderful.
Write me. Tell me how yours went.

Keep the Flavor Coming – Try These:

French Onion Chicken Bake

Cheesy Ground Beef and Rice Casserole

Tasty Swedish Meatball Noodle Bake Recipe

Classic Beef Rouladen Recipe

Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Classic Beef Rouladen features thin beef slices rolled with bacon, mustard, pickles, and onions, then braised in red wine and stock until tender and served with rich gravy.

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4 Servings

Ingredients

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For the Rouladen

• 6 thin slices beef round or thin flank steak approx. 1 1/2 lb
• 3 medium dill pickle spears
• 6 slices bacon
• 1 small white onion thinly sliced
• 3 tablespoons German mustard or Dijon mustard
• Kosher salt to taste
• Freshly ground black pepper to taste

For the Gravy

• 2 tablespoons vegetable oil or clarified butter
• 1 medium white onion thinly sliced
• 2 carrots peeled and roughly chopped
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 1 1/2 cups red wine
• 1 1/2 cups beef stock
• 1 tablespoon unsalted butter
• 1 tablespoon pickle brine optional

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Instructions

 

Prepare the Rouladen

1. Slice the dill pickle spears lengthwise into quarters to form twelve thin strips.
2. Lay one piece of beef flat on a cutting board and season lightly on both sides with salt and pepper. Spread approximately one-half tablespoon of mustard evenly over the surface.
3. Place one slice of bacon lengthwise along the beef, followed by two pickle strips and a small portion of sliced onion.
4. Fold the long sides of the beef slightly inward and roll tightly from the short end to enclose the filling. Secure with toothpicks or butcher’s twine.
5. Repeat with remaining beef slices. Season the exterior of each roll again with salt and pepper.

Sear

1. Heat the vegetable oil in a Dutch oven over medium-high heat.
2. Working in batches, add the rouladen and sear on all sides until well-browned, approximately 5 minutes per side.
3. Transfer the seared rouladen to a plate and reduce heat to medium.

Prepare the Sauce Base

1. Add the sliced onion and chopped carrots to the Dutch oven. Cook for approximately 5 minutes, stirring occasionally, until softened.
2. Add the tomato paste and stir; allow it to cook until darker in color and beginning to adhere to the pan, approximately 3 minutes.
3. Sprinkle the flour into the pot and stir to incorporate.
4. Add the red wine and deglaze by scraping the browned bits from the bottom of the pot.
5. Pour in the beef stock and bring to a simmer.

Braise

1. Return the rouladen to the Dutch oven, submerging them in the liquid.
2. Cover and reduce heat to low. Braise for approximately 1 hour.
3. Test for doneness by inserting a paring knife into one roulade; it should release easily. Continue braising if further tenderization is required.

Reduce the Sauce

1. Once tender, remove the rouladen to a serving platter and remove toothpicks or twine.
2. Return the pot to medium-high heat and reduce the sauce uncovered for approximately 10 minutes, or until thickened.
3. Remove from heat and stir in the butter and optional pickle brine. Adjust seasoning with salt and pepper.

Serve

1. Return the rouladen to the sauce or pour the gravy over the rouladen on the serving platter. Serve immediately.

Notes

This recipe can be made gluten-free by substituting a certified gluten-free flour for the standard flour used in the gravy. Ensure the mustard, beef stock, and pickle brine (if used) are labeled gluten-free to prevent cross-contamination. The remaining ingredients are naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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