Beef Rouladen

Francine Lizotte


This traditional German dish is so tasty! Moist, tender and flavorful, this recipe is a great way to enjoy this protein.


☆☆☆☆☆ 0 votes

4 rouladen
15 Min
1 Hr 40 Min



  • 4 slice
    (4 to 5 oz. each) cheap beef (such as inside round, rump, flap meat, chuck, etc), to about 1/4-inch thick
  • ·
    ground himalayan sea salt, to taste and divided
  • ·
    freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
  • ·
    smoked paprika, to taste
  • 4 Tbsp
    dijon mustard, or more as needed (substitute mittelscharf or meerrettich-senf)
  • 8 slice
    black forest ham
  • 12 slice
    dill pickles, sliced lengthwise
  • 24 slice
    onions, or as needed

  • 2 Tbsp
  • 2 Tbsp
    vegetable oil such as canola
  • 1 c
    onions, chopped
  • 1 large
    clove garlic, pressed
  • 1/2 c
    dry red wine
  • 3 c
    low-sodium beef broth
  • 1 Tbsp
    tomato paste
  • 1/2 Tbsp
    worcestershire sauce
  • 1 Tbsp
    fresh thyme leaves, chopped (substitute 1 tsp. dried thyme)
  • 1 1/2 Tbsp
    cornstarch (mixed with 1/2 cup cold water)
  • 1/4 c
    35% heavy cream
  • ·
    ground himalayan sea salt, to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/2 tsp
    dijon mustard, or to taste (substitute mittelscharf or meerrettich-senf)
  • 1 Tbsp
    fresh chopped parsley, for garnish

How to Make Beef Rouladen


  1. Season the beef slices on one side with salt, black pepper and paprika. Add mustard and spread to cover the surface. Place 2 slices ham per beef slice, leaving a small space around the edges before adding 3 sliced pickles. Add sliced onions to cover the empty spots without crowding it.
  2. Preheat oven to 350ºF
  3. To roll; starting from the large end, fold in the sides while rolling, keeping it nice and tight. Tie the ends and middle of the rolls with kitchen twine; season with more salt and pepper.
  4. In a Dutch oven over medium-high heat, add butter and vegetable oil. When sizzling, place rouladen and sear on all sides, about 2 minutes. Transfer to a plate while making the gravy.
  5. Reduce heat to medium and add onions; sauté for 2 minutes, scraping the bottom to dislodge any brown bits. Add garlic and sauté for 30 seconds. Add red wine, broth, tomato paste, Worcestershire sauce, and thyme. Stir well, increase the heat to high, return the rouladen and any accumulated juices and bring to a boil. Cover and transfer to preheated oven; cook for 1 ½ hours.
  6. Half way through cooking, remove from the heat and rotate the rouladen. Return to the oven and cook for the remaining time.
  7. When cooking time is up; transfer rouladen to a plate and cover with foil to keep them warm. Increase the heat to medium-high and bring to a full boil. Add cornstarch mixture and stir constantly for 2 minutes. Reduce the heat to medium and add heavy cream; stir well. Taste and adjust if necessary. Add mustard and whisk until well incorporated.
  8. Cut the kitchen twine and spoon gravy over. Served with red cabbage and mashed potatoes. Makes 4 rouladen
  9. To view this recipe on YouTube, click on this link >>>>

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