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–+ servings
Close-up of tender beef roll cut open to show its vegetable and pickle stuffing.

Classic Beef Rouladen Recipe

Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
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

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

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
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