Beef rouladen is a simple and hearty German dish that packs big flavor.
Holly’s Recipe Highlights
- Flavor: Beef slices are brushed with mustard, and rolled up with bacon, onions, and pickles for a cozy dish with big, bold flavor.
- Skill Level: Easy steps with elegant results. Beef rouladen is perfect for meal prep or a cozy meal when company’s coming.
Ingredient Roll Call
- Beef: Look for pre-packaged rouladen slices or ask the butcher to slice the top round roast for you. You can also use round steaks or thinly sliced flank steak.
- Filling: Mustard, bacon, onions, and pickles help tenderize the beef and infuse it with savory flavor.
- Gravy: Broth, pickle juice, and mushrooms bake into a gravy over the stuffed rolls.
How to Make Rouladen
- Flatten the meat and season with mustard. (Recipe below.)
- Divide onions, bacon, and pickles evenly over the slices, roll up, and secure with toothpicks.
- Brown beef rolls in butter and transfer to a baking dish.
- Pour in broth, mushrooms, and pickle juice.
- Roast rouladen rolls in the oven until fork-tender.
For the Gravy
- Bring juices to a boil and whisk in xanthan gum slurry. You might not need all of it to achieve the right consistency.
- Serve beef rouladen rolls over cauliflower mashed potatoes or cauliflower mushroom risotto.
Rouladen Time Savers and Tips
- Beef roulade rolls can be assembled up to a day ahead and kept in the refrigerator until ready to brown in Step 5.
- Pound thin slices of meat with a mallet to make it extra tender.
- Bake the stuffed rolls seam-side down so they don’t fall apart.
- Remove toothpicks from the beef rolls just before serving. Keep them in place if there are leftovers.
- For additional flavor, be sure to scrape up any browned bits left in the pan when making the gravy.
How to Love Leftovers
Store leftover beef roulade in a covered container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop with a little water to loosen the gravy.
Freeze unbaked or baked beef rouladen on a baking sheet before transferring to zippered bags. Thaw fully before baking or reheating.
Low Carb Recipe Rollups
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Beef Rouladen
Delicious and easy to make beef Rouladen is a fun and tasty meal or elegant low carb appetizer.
Ingredients
- 6 beef round slices or thinly sliced flank steak
- 3 tablespoons yellow mustard
- 6 slices bacon
- 1 onion sliced
- 6 dill pickles
- 1 tablespoon butter
- 2 cups beef broth low sodium
- 1 can mushrooms with juice, optional
- ¼ cup pickle juice
- salt & pepper to taste
- 3 tablespoons xanthan gum
Instructions
- Preheat oven to 325°F.
- Place beef slices on a cutting board and gently pound using a meat tenderizer.
- Over each slice, spread a thin layer of mustard, season with pepper, top with bacon, onions, and a dill pickle.
- Roll up each Rouladen lengthwise, around the pickle, and secure with toothpicks.
- Heat butter in a pan and brown each roll. Place rolls in a roasting dish, add broth, canned mushrooms, and ¼ cup pickle juice. Roast 90-120 minutes or until fork-tender.
Gravy
- Remove Rouladen from the juices, set on a plate and cover.
- Heat juices over medium heat until boiling. Combine xanthan gum with an equal amount of water. Slowly add the mixture to the boiling broth while whisking until it reaches the desired thickness (You may not need all of it).
- Serve Rouladen over mashed cauliflower with gravy.
Notes
*Nutrition calculated with xanthan gum
- Each beef slice should be about 4 ounces.
- Store beef rouladen in the fridge up to 3 days and reheat with a splash of water for the gravy.
- Freeze baked or unbaked on a sheet, transfer to bags, and thaw before reheating or baking.
Nutrition Information
Calories: 237kcal | Carbohydrates: 5g | Protein: 33g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 1413mg | Potassium: 510mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Wow! I have been cooking this recipe for over 40 years. I got it from my grandmother and I have never seen this anywhere else. We must be related. LOL
It is so delicious! So glad you have been enjoying it all along.
When I was station in Germany I had it with stuffing without the pickles so really good. One time my German friend made it with thin sliced pickles and a boiled egg with Sliced onion and mustard. Didn’t think I would like it but it was really good with potato balls
That sounds delicious, Lenora! Thanks for sharing.
I just made this and I fried them ona grill my stove is not working so instead of the oven I put it in the slow cooker on high I didn’t have any xantham gum I’ve never heard of that
I am glad it worked well for you!
Do you use sweet or dill pickles?
Hello Rhonda. Classically it is made with dill pickles. However if you want a sweet tasting rouladen you could try sweet pickles. I hope this helps!