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
Test Kitchen Approved
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 4 ounces each)
  • 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 beef 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

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Reviewed Feb. 3, 2016

"I used honey mustard then followed the directions. I loved it, my husband said it was kinda bland. Maybe next time I will try using the pickle to give it more flavor."

Reviewed Oct. 3, 2015

"I use dijon mustard - salt&pepper, fine diced onions,fine cut bacon, fine diced pickels

then roll up, tie with string, brown, add water and let cook until tender. Then complete the gravey - it is a long process, but all woth the effort, it is super fabulous delicious. Seve with dumplings and red cabbage.....yummy - this is how my mom made it in northern Germany."

Reviewed Sep. 7, 2015

"Very good recipe! I added sliced carrots and sliced dill pickles with the bacon, to be more similar to other rouladen that I have had and enjoyed."

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


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