Beef Rouladen
Thinly sliced beef wrapped around bacon, onion, and pickles, then seared and braised until fork-tender. This classic German comfort dish delivers a rich, deeply savory gravy that pairs perfectly with mashed potatoes or egg noodles.
For 4 servings
- prep · ~10 min
Pound and season the beef.
1.Lay each beef slice between two pieces of plastic wrap and pound with a meat mallet to an even 1/8-inch thickness.2.Season both sides of each slice with salt and black pepper.3.Spread a thin layer of dijon mustard evenly over one side of each slice. - assemble · ~8 min
Assemble the rouladen.
1.Place one slice of bacon on top of the mustard on each beef slice.2.Sprinkle a spoonful of chopped onion over the bacon.3.Place one dill pickle spear at the shorter end of each beef slice.4.Roll the beef tightly around the pickle and bacon, tucking in the sides as you go.5.Secure each roll with two toothpicks or a piece of kitchen twine.TIPRoll tightly so the filling stays in place during browning and braising. - fry · ~10 min
Sear the rouladen on all sides.
1.Heat the oil in a Dutch oven over medium-high heat until shimmering.2.Place the rouladen in a single layer and brown deeply on all four sides, about 2 minutes per side.3.Transfer seared rouladen to a plate and set aside.TIPDon't crowd the pot. Sear in batches if needed to get a proper brown crust. - saute · ~7 min
Build the braising base.
1.Reduce heat to medium and add diced carrot and celery to the same pot. Cook until softened, about 4 minutes.2.Add tomato paste and cook, stirring constantly, for 1 minute until it darkens slightly.3.Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Let it reduce by half, about 2 minutes. - simmer · ~90 min
Braise the rouladen until fork-tender.
1.Return the seared rouladen to the pot along with any accumulated juices from the plate.2.Add the beef bone, bay leaves, and whole peppercorns.3.Pour in enough water so the rouladen are about two-thirds submerged.4.Bring to a gentle simmer, then cover with a lid and reduce heat to low.5.Simmer for 75 to 90 minutes until the beef is fork-tender.TIPCheck liquid level halfway through. Add a splash of water if it looks dry. - simmer · ~3 min
Finish the gravy.
1.Remove the beef bone and bay leaves from the pot. Transfer rouladen to a warm serving plate and remove toothpicks.2.Stir the cornstarch slurry into the simmering liquid and cook until thickened to a silky gravy, about 2 minutes.3.Taste and adjust seasoning with salt if needed.TIPFor a silky-smooth gravy, strain it through a fine-mesh sieve before serving. - serve · ~1 min
Plate, garnish, and serve hot.
1.Place one roulade on each plate and spoon generous gravy over the top.2.Garnish with fresh chopped parsley.3.Serve immediately with mashed potatoes or egg noodles.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound the beef to an even 1/8-inch thickness for uniform rolling and tenderness.
- 2Use Dijon mustard for its sharp tang—it cuts through the richness of the bacon and braise.
- 3Roll the rouladen tightly and secure with toothpicks or twine to prevent the filling from escaping.
- 4Sear the rolls in batches if needed; overcrowding the pot steams rather than browns the meat.
- 5Check the braising liquid level halfway through cooking; add a splash of water if it looks dry.
- 6For a silky gravy, strain through a fine-mesh sieve before serving to remove solids.
- 7Make ahead: braise the rouladen a day in advance—the flavors meld and deepen overnight.
Adapt it for your goals.
Low-carb / keto
Skip the cornstarch slurry and thicken the gravy with a pinch of xanthan gum or let it reduce naturally. Serve with mashed cauliflower instead of potatoes or noodles.
pork versionPork version
Swap beef round for thinly pounded pork loin cutlets. Reduce braising time to about 45–55 minutes since pork cooks faster and stays tender.
gluten freeGluten-free
Use gluten-free Dijon mustard and ensure your bacon is GF. Thicken the gravy with a blend of 1 tbsp cornstarch and 1 tbsp potato starch instead of plain cornstarch for extra stability.
quick skillet versionQuick skillet version
After searing, simmer the rouladen in a covered skillet on the stovetop for 50–60 minutes instead of braising in a Dutch oven. Add a bit more broth to prevent drying.
Why this is on our healthy list.
High in Protein
Beef round is a lean cut packed with high-quality protein, essential for muscle repair and satiety.
Rich in Iron
Red meat is a top source of heme iron, which is easily absorbed and supports healthy blood oxygen transport.
Gut-Supportive Gelatin
The beef bone and collagen-rich braising liquid release gelatin, which may support joint and digestive health.
Vitamin A from Carrots
Carrots add beta-carotene (provitamin A) for eye health and immune support, naturally sweetening the gravy.
Frequently asked questions
Yes, top round, bottom round, or sirloin tip are all good alternatives. Avoid tough cuts like chuck, which may not slice thin enough.
