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Beef Rouladen Recipe
Beef Rouladen Recipe photo by Taste of Home

Beef Rouladen Recipe

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Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this tender beef dish, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina
TOTAL TIME: Prep: 35 min. Cook: 1-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Cook: 1-1/2 hours
MAKES: 8 servings


  • 1/4 cup Dijon mustard
  • 8 slices beef top round steak, (1/4 inch thick and about 2 pounds)
  • Salt and pepper to taste
  • 8 bacon strips
  • 1 large onion, cut into thin wedges
  • 3 tablespoons canola oil
  • 3 cups beef broth
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • Chopped fresh parsley, optional

Nutritional Facts

1 serving (1 each) equals 355 calories, 23 g fat (7 g saturated fat), 79 mg cholesterol, 695 mg sodium, 7 g carbohydrate, 1 g fiber, 30 g protein.


  1. Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.
  2. In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
  3. Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return to gravy; heat through. Sprinkle with parsley if desired. Yield: 8 servings.
Originally published as Beef Rouladen in Taste of Home December/January 1996, p35

Nutritional Facts

1 serving (1 each) equals 355 calories, 23 g fat (7 g saturated fat), 79 mg cholesterol, 695 mg sodium, 7 g carbohydrate, 1 g fiber, 30 g protein.

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Reviewed Aug. 23, 2015

"My grandmother used to make rouladen but she used spicy brown mustard instead of dijon...and she also never put in pickles!!!!! I don't recall her ever using beef broth either...she just used the stock the way that it was for the gravy. After browning the rouladen, she would cover them with water, season it with salt and pepper, cut up an onion in it and put maybe just a little bit of extra mustard into it for flavor. Then, when it was done, she used to remove the rouladen and make a roux and make the gravy like was delicious and that is the way that I make it now as well!!!!!!"

Reviewed Nov. 25, 2014


Reviewed Apr. 19, 2014

"I was so happy to finally find a rouladen recipe that didn't include pickles. I grew up with a German mother and she never put pickles in them. My mother in-law, who happens to be German, always put pickles in hers and I never liked it. She also cooked them to death so they were dry and tasteless. This recipe was perfect!!! Making again tomorrow for Easter."

Reviewed Mar. 5, 2014

"My Oma and mother were from Germany. This new recipe I see floating around is not how they made it. My grandad spat it out, saying it's not right at all! You use thin steak with onions, pickle, and mustard rolled into it. Topped with sour cream and cooked until all the juices run together. It's the best thing you'll ever eat!"

Reviewed Mar. 5, 2014

"One very important ingredient is a pickle as opposed to green pepper. Gives better flavoring!! Grew up in my family's 5-star German restaurant in NYC........."

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