Beef Rouladen is a savory and flavorful German style dish that will perk up the same ho-hum boring dinner routine. And it is well known that variation is the spice of life.

Made with a thin layer of beef, that is stuffed with pickles, bacon, onions, and mustard, this rouladen recipe is sure to please.

Beef Rouladen with slice taken out

Beef Rouladen

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Easy Rouladen Recipe

ingredients assembled to make Beef Rouladen

Ingredients & Variations

BEEF: The beef is cut into long, wide and thin strips usually cut from the top round. Thinly sliced flank steak will also work well.

STUFFING: This roulade calls for only a few simple ingredients like mustard, bacon, onions, and pickles.

GRAVY: Cook rolls in broth, canned mushrooms, and pickle juice. Then use these juices, along with some xanthan gum (to keep it low carb), to make the thick gravy.

How to Make Beef Rouladen

Roll these into a delicious meal.

  1. Pound the meat & season each piece with some mustard. Add onions, bacon, and pickles.
  2. Roll and secure with a toothpick.
  3. Brown rolls in a pan, then add the broth, canned mushrooms, and pickle juice. Roast.
  4. Make the gravy. (As per recipe below)

showing the process to make beef rouladen

Tips for the Perfect Roulade

  • Place rolls seam side down in the pan to help prevent rolls from unraveling. It may also be necessary to secure rolls with more than one toothpick.
  • Pound thin slices of meat with a mallet to make it extra tender and much easier to cut after it has been cooked.
  • For additional flavor, be sure to scrape up any browned bits left in the pan (called the fond or simply pan drippings).
  • Prepare and roll the meat ahead of time for a quick and easy dinner later on!

Beef Rouladen covered with gravy

More Recipes To Roll!

Beef Rouladen in a frying pan with gravy
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Beef Rouladen

This easy rouladen recipe is slow cooked and delicious. It also makes the perfect make ahead meal for busy weeknights.
Prep Time 40 minutes
Cook Time 2 hours
10 minutes
Total Time 2 hours 50 minutes
Servings 6 servings
Author Holly


  • 6 slices beef rounds 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
  • ¼ cup pickle juice
  • 1 can mushrooms with juice, optional
  • salt & pepper to taste
  • 3 Tablespoons xantham gum


  • 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.


  • 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.


*Nutrition calculated with Xanthum Gum
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Nutrition Information

Calories: 393kcal | Carbohydrates: 5g | Protein: 53g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1374mg | Potassium: 952mg | Fiber: 1g | Sugar: 2g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine German

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open Beef Rouladen on a plate with a title
beef rouladen ingredients on a cutting board & beef rouladen cut open on a plate with writing


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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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  1. 5 stars
    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

  2. 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

  3. 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